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.

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 ...

4 lamb shanks (approx. 680g each) 4 tbsp olive oil; 4 carrots, peeled and diced; 4 celery stalks, chopped; 4 shallots or 1 large onion, thinly sliced ...

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 ...

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.

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.

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 ...

Place the lamb shanks in a large saucepan. Cover with 2–3 litres water and bring to the boil. Remove any scum that comes to the surface and discard.