Pierre’s technique for the perfect lamb stew, featuring seared lamb shanks, aromatic herbs, and hearty vegetables. With deep ...

This is how I cook lamb shanks at home. The secret, I believe, is in the jus — the French word for sauce or what’s better known in New Zealand as gravy. The shanks are best enjoyed with rich ...

Adding chocolate to savory recipes isn't as strange as it sounds. For instance, rabbit with chocolate is quite popular in ...

Place the lamb shanks in the slow cooker. Deglaze the frying pan with the red wine and continue to cook for 2–3 minutes, or until the volume of the liquid has reduced by half. Pour the liquid ...

Put the lamb shanks into a 27 - 29cm (11 - 11.5 inch)/4.1 - 4.7 litre (7 - 8 pint approx.) casserole and add the turmeric, ginger, garlic and some salt. Pour in enough water to cover (approx.

Heat the oil in a heatproof casserole over a high heat and brown the lamb shanks all over, until evenly coloured. Add the carrot, onion, peppercorns, garlic and herbs. Pour over enough wine to ...

Brown the lamb shanks in the little olive oil in a frying ... Add the cumin, coriander and crushed red pepper and sauté for a few seconds more. Add the cinnamon stick, preserved lemon and prunes ...

Place the pressure cooker pan without the lid over a medium-to-high heat. Add the oil and brown the lamb shanks. Remove the shanks from the pan and set aside. Add a little more oil if necessary ...

To make this classic dish a bit more exciting, we like to add red wine or beer to the braising ... meats as you would a pot roast—we like lamb shanks, chicken, pork loin and even eggplant.