Nothing takes the chill out of January like a house filled with the aroma of slow-cooking goodness. In our house, that aroma frequently includes a touch of curry spice. On braised meat, on roasting ...

Tom Colicchio is the chef and owner of Crafted Hospitality and the head judge and executive producer of the Emmy-winning Bravo hit series, Top Chef. He hosts the iHeart Radio podcast, Citizen Chef. In ...

(yield 6 servings)Lamb Shank:Ingredients:-3 lamb shanks-1 T. kosher salt-1 t. nutmeg-1 t. ground ginger-1 t. yellow curry powder-1 t. star anise seed-1 t. cumin-1 t. paprika-1 T. canola oil-3 tomatoes ...

The Lovely Sicilian isn’t too crazy about the photo I took of her just as she was whipping up a complete dinner for 12: roast lamb shanks, with orzo baked in the lamb juices, asparagus and Greek salad ...

1. Season the shanks with salt and freshly ground pepper. Preheat the oven to 350 degrees. 2. In a Dutch-oven casserole, heat 3 tablespoons of olive oil. Add the shanks and sear them on all sides ...

In this video, I show how to cook lamb shanks using either a smoker or an oven. The slow cooking process helps break down the meat until it becomes incredibly tender. I walk through seasoning, ...

This recipe is adapted from one provided by Anne Burrell, executive chef at Centro Vinoteca, where braised lamb shanks are a popular menu item. 1. Purée onions, carrots, celery, and garlic in a food ...

Braising yields some of the best main dishes I know to serve on a cold winter evening. This moist-heat cooking method generally involves larger pieces of meat or poultry, which are first browned to ...

Pano Karatassos, executive chef at Kyma, demonstrated his recipe for braised lamb shanks with fennel at the Morningside Farmers Market on October 29. If you can’t find trahanas—a tangy Greek pasta ...

Whole cuts (roasts, shanks, cubes, steaks) -- 145 degrees for medium-rare meat. For kebab cubes and shanks, 160 degrees internal temperature should produce tender meat. Lamb is best served medium-rare ...

Less-tender cuts of meat have a lot of connective tissue, which accounts for why they are best cooked at low heat and for a long period of time. Lamb shanks are perfect for this method of cooking and, ...

Derek Larsen, executive chef at Buckhead’s Anis Cafe & Bistro, is an avid proponent of the alchemy of braising. “It takes a cut of meat that is tough or inedible when grilled or pan-seared and ...