It’s finally time to turn up the oven or turn on the slow cooker and enjoy warm and hearty dinners. Nothing says fall-off-the-bone delicious than lamb shanks that have been bubbling away for hours in ...

As soon as the first chill hits the air and the foliage flaunts its hints of autumn glow, our internal culinary clocks transition to warm, savory, slow-cooked foods that get us mentally ready for the ...

Preheat oven to 325 degrees. Heat the oil in a heavy large stovetop-to-oven casserole over medium-high heat. Season the shanks well on all sides with salt and pepper, and brown them on all sides.

Few dinners excite me more than braised lamb shanks. Cooking them low and slow is the way to get the meat tender so its flavor can shine through. Any and all Greek food reminds me of my friend Gina, ...

Smoked lamb shanks are a show-stopping dish, packed with rich, deep flavors and fall-off-the-bone tenderness. Slow smoking infuses the meat with a delicious smoky aroma, while a low-and-slow cooking ...

Spring is the best time to make lamb dishes. Lamb shanks, cut from the lower leg, is a great cut of meat for braising or slow cooking; they tend to have little fat and lots of connective tissue.