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 ...

Add Yahoo as a preferred source to see more of our stories on Google. You’d never guess that this sophisticated dish was made in a slow-cooker. The key to restaurant-quality lamb results is to select ...

In this episode, chef Francisco ‘Paco’ Jose Torrico prepares braised leg of lamb on a traditional Basque parrilla (wood fire ...

This herbaceous braised lamb features tender meat cooked slowly over a bed of vegetables in a fragrant jus with garlic, rosemary, and peppercorns. This one-pan lamb dish delivers impressive flavor ...

When I was a kid, my mom often made lamb for holidays instead of turkey. She often roasted her lamb with plenty of garlic, butter, red wine, and rosemary. Here’s a recipe from the D Cookbook for ...

We may earn a commission if you make a purchase through one of our links. 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 ...

Chef Andrew Carmellini is joining TODAY to share two of his signature Italian recipes. He shows us how to make tender braised lamb shanks with polenta and his grandmother's meat-filled ravioli with ...

Dan Barber is the chef and co-owner of Blue Hill and Blue Hill at Stone Barns in New York and the author of The Third Plate. Barber won the James Beard Awards for Best Chef: New York City in 2006 and ...

1. Preheat the oven to 500°. In a roasting pan that’s large enough to hold the lamb, spread out the vegetables, herbs and peppercorns. Season the lamb generously with salt. Set the lamb on top of the ...

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, ...

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, ...