Dredge lamb shanks in flour, salt and pepper. Place in a 9x13-inch baking pan. Cover and bake at 350 F for 1-1/2 hours, or until tender. Combine the following in a saucepan. Bring to a boil, then ...

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 ...

If I were a wine and had to marry this recipe, I’d ask it, “OK, where am I pairing up with you? With the meaty richness of the lamb? With the sweetness of the cooked root vegetables? How about we make ...

Few dinners excite me more than braised lamb shanks. If you’re a long-time Wichitan, you might remember Cafe Chantilly on East Kellogg. I’m here to tell you: They made a delicious lamb shank. Cooking ...

You’d never guess that this sophisticated dish was made in a slow-cooker. The key to restaurant-quality lamb results is to select shanks roughly the same size and that have been trimmed of excess fat ...

Preheat oven to 350 degrees. Season lamb and rabbit with salt and pepper. Heat olive oil in a heavy 4-quart stew pot over medium heat. Brown meat on all sides and remove. Put onion, carrot, celery, ...

Toasty cumin and piquant chiles, offset with fresh cilantro and lime zest, balance bold red wine in this quick pan sauce. Andrea Slonecker is an award-winning cookbook author and food stylist, with ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Lamb Shanks in Red Wine-Garlic Sauce Yield: 4 servings 4 lamb shanks, trimmed of fat and silver skin 1 tablespoon kosher salt or ...

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, ...