Braised shanks, a carrot salad and a molasses ginger cake: This cozy menu from David Tanis, drawing from North Africa, is sure to warm. By David Tanis It’s chilly. I want a fire in the hearth ...

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.

Season the lamb shanks with salt and pepper, then brown them on all sides. Remove and set aside. Add the onion, carrots, and celery to the pot. Sauté until softened, about 5 minutes.

Meanwhile, for the tabbouleh, place the bulgur wheat into a pan with the chicken stock. Bring to the boil, then reduce the heat to a simmer. Cover the pan with a lid and cook for 8-10 minutes over ...

3 lamb shanks (about 4 pounds) 2 cups pomegranate juice. ¼ cup honey. 1 tablespoon chopped rosemary. 1 tsp salt. 3 chopped garlic cloves. Directions. Preheat oven to 300 degrees. Mix pomegranate juice ...

Preparation. Step 1. Place mushrooms in bowl. Pour boiling water over; let soak until mushrooms soften, at least 45 minutes and up to 4 hours. Strain mixture, reserving 1 1/2 cups soaking liquid.

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 shredded lamb back to soup, season with salt and pepper and cook for 10 minutes to heat through. Scatter with chopped parsley and drizzle over lemon juice, to serve. Photography by Alan Benson.

Place the onions underneath the lamb and roast for 1¼ hours. Leave the meat to rest in a warm place for at least 45 minutes before slicing. To make the mint butter, heat the butter in a pan to a ...

Paul C. Reilly is no stranger to the restaurant business. As the culinary pro behind Coperta and Beast & Bottle, the chef knows the struggles the food industry has faced since the pandemic. After ...