There’s nothing quite like the aroma of a home-cooked meal wafting through the kitchen, and baked lamb shanks are the ...

what better way to do so than by diving into these irresistible lamb shank dishes? Whether you're a culinary virtuoso or a ...

When the temperature drops and snow is on the ground, Kari Rushing, owner of Vault & Cellar restaurant in Middletown, whips ...

This dish is a good one to make ahead of time ... Heat the olive oil in a large casserole. Add the shanks, two at a time, and brown well on all sides. Remove the shanks from the casserole and ...

Amira Arasteh dives into the magic of tagine. In Casablanca, this culinary staple is reimagined with a cosmopolitan edge – ...

Turn down the heat slightly and brown the lamb shanks all over. Pour the wine and balsamic vinegar into a casserole dish and boil for five minutes. Add the lamb shanks, garlic, bay leaves ...

A restaurant in Oakland scheduled to open January 30 is seeking to bring the cuisine of Afghanistan to new heights. Jaji, ...

Lisa Faulkner cooks up a lamb shank pie and a chocolate pavlova, ably assisted by her daughter Billie and niece Eva-Rose. Preheat the oven to 180°C (350°F), gas mark 4. Toss the lamb shanks in ...

When you arrive for a potluck dinner you don’t want to spend your time in the kitchen, so a precooked dish is best for the occasion. Cook the lamb shanks until the meat falls off the bone.

This is perfect for chilly days. There are many versions of this dish, but most Cantonese mothers and home cooks would say their lamb stew has bean curd sheets, shiitake mushrooms and water chestnuts.