Per Keane, "Lamb shank is a great, affordable option" to start with for leveling up your cooking. The shank is a cut that comes from the leg of a lamb in the area below the knee.

Braised Lamb Shanks: A Classic, Hearty Comfort Dish Few dishes satisfy like a slow-cooked, fork-tender lamb shank, bathed in a deeply savory red wine broth and surrounded by soft vegetables. This ...

4 lamb shanks, each in the neighborhood of 1-pound each; ... turning with tongs all 4 lamb shanks every 30 minutes. Add more broth, heated now, if the liquid gets close to evaporating away.

On a cold, wet day in winter, I like to have something cooking slowly, something that fills the kitchen with fragrant aromas and that promises, come dinnertime, a comforting meal. I also want ...

Braised Lamb Shank with Parmesan Polenta. Spice Seasoning – 2 1/4 tsp garlic powder ... – 3 cups low-sodium beef broth – 28 oz can peeled tomatoes – 2 cinnamon sticks ...

1 1/2 tablespoons plus 3 teaspoons Morton’s kosher salt, divided; 2 teaspoons toasted sesame seeds; 2 teaspoons ground cumin; 2 teaspoons dried oregano ...

Deglaze with the wine (if using) or use a little of the stock, and then add the stock. Return the shanks to the pot. Cook for 3 hours at 160°C in a casserole dish or transfer to a slow cooker and cook ...

Pour chicken stock into the roasting pan. Sprinkle with black peppercorns, 1 teaspoon kosher salt and diced tomatoes. Bring to a simmer on stovetop then cover with foil and place in 350 degree oven.

My method for the lamb is a bit of a project when it comes to time, but it’s not complicated and, for the most part, it cooks itself while you wait. I first simmer the shanks in lightly salted ...

2 pounds lamb shanks (or 3 pounds lamb neck pieces or 2 pounds lamb shoulder chops) 2 pounds lean corned beef brisket 1 medium onion, peeled and halved through its “poles” ...