The USDA recommends cooking all lamb chops, steaks, and roasts to a minimum internal temperature of 145 degrees Fahrenheit, but there are nuances to that guideline.

This Braised Lamb Shanks recipe is the definition of comfort food—rich, flavorful, and soul-warming. Whether you’re hosting a dinner party or just craving something cozy, this dish delivers with depth ...

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 ...

Add 2 of the lamb foreshanks, all of the unpeeled garlic cloves, bay leaves, and thyme sprigs, and cook, turning occasionally, until the lamb is browned all over, about 15 minutes.

Um, I got a little more work left to do with this lamb shank. SEBASTIAN: Enjoy yourself, buddy. It's gonna take you a minute to finish all that, but yeah, enjoy it, man.

Purchase lamb shanks from your local butcher. Set the lamb shank out for 30 minutes to allow it to come to room temperature. This will ensure it cooks properly.

4 small lamb shanks (each about 420g) 1 fennel bulb; 1 onion, finely chopped; 2 carrots, peeled and diced; 1 celery stick, diced; 4 garlic cloves, finely sliced; 4 sprigs of thyme; 2 bay leaves; ...

In one pot, you’ll simmer lamb shanks to obtain succulent meat and a savory broth. In another, you’ll cook beans. Then, you’ll combine them and bake them twice.

1 lamb shank, bone in; 50ml kejap manis; 100ml coconut oil, though vegetable oil can be used instead ; 1 pot of massaman curry paste; 20g unsalted roasted peanuts plus 5g chopped to garnish ...