A good lamb shank makes for a great meal after you've cooked it low-and-slow, but you might worry about overcooking it.

If you're not accustomed to buying lamb, it can be quite challenging to determine the best cut to roast for a reliably ...

Lamb shanks are so flavorful, but their tough connective tissue leaves very few cooking methods that will produce an edible meal. They do best when cooked low and slow, until the meat is falling ...

Set on a bed of fluffy couscous and served with a pistachio-mint sauce, this crown roast of lamb is a show-stopping ...

“It takes a cut of meat that is tough or inedible when ... braised dishes such as Jarret d’Agneau Braise (braised lamb shank). The word “braised” comes from the French word for stewing ...

Whether you have a rack of lamb, leg of lamb, ground lamb, chops, or shanks ... tenderize and flavor the meat. Longtime Chez Panisse chef Cal Peternell strategically cuts his leg of lamb before ...

Once the initial faff of browning the meat is done, this dish requires very ... Turn down the heat slightly and brown the lamb shanks all over. Pour the wine and balsamic vinegar into a casserole ...

We've flavored the lamb shanks with North African spices and woken up the rich meat and vegetables with a handful of pomegranate seeds and fresh mint leaves sprinkled on just before serving.

The meat on these lamb shanks is so tender that it falls off the bone. Serve with mounds of mash for the ultimate comfort food supper. Equipment: You need a slow cooker to make this recipe.