This is the perfect time of year to enjoy these nourishing melt-in-the-mouth shanks. Teach the kids the ... is what produces the tender meat. I tried polenta for the first time on a freezing ...

10. Remove the pot from the oven and discard the rosemary sprigs and bay leaves. 11. Serve the lamb shanks over mashed potatoes, creamy polenta, or couscous. Garnish with chopped fresh parsley ...

PORTSMOUTH/SEACOAST — Make your plans now for a delicious fall road trip to Portsmouth and the New Hampshire Seacoast. The ...

Return the lamb shanks to the pan, then add the remaining ... Serve on mashed potatoes or cheesy polenta with your favourite greens. TIP:If you prefer a thicker sauce, mix 1-2 tablespoons of ...

For the lamb shanks, preheat the oven to 150C/300F/Gas 2. Season the lamb shanks with salt and freshly ground black pepper. Heat the oil in a large casserole over a medium heat. When the oil is ...

Heat 2 tablespoons of the oil in a deep, ovenproof frying pan or flameproof casserole dish and brown the lamb shanks all over on a high heat for 5–6 minutes or until golden-brown. Remove with a ...

Cabernet Franc-braised slow-roasted lamb shank vegetable mirepoix, Cabernet Franc reduction, creamy parmesan polenta. • Chef ...

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.

Here are step-by-step instructions on how to shape and fill ravioli. We've flavored the lamb shanks with North African spices and woken up the rich meat and vegetables with a handful of ...

Part of what makes lamb shanks so flavourful is the marrow deep in the bones. As the shanks cook, the marrow liquefies, adding the concentrated essence of the lamb to the dish. This means that ...