Season the flour with the salt and toss the lamb in coating it thoroughly. Heat the oil in a large frying pan until hot and seal the lamb. Add the vegetables and cook for 5 minutes. Add the stock ...

Combine the wine, garlic and rosemary in a small saucepot and bring to a bare simmer. Remove from the heat, add the balsamic and olive oil, and let cool to room temperature. Place the lamb chops in a ...

This rich and hearty lamb shank ragu is the ultimate weekend dish, perfect for slow-cooking and even better the next day.

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 ...

Provencal style with garlic, tomatoes, and Herbes de Provence. Thanks to pressure cooking, you can have tender lamb shanks in about an hour. [feast_advanced_jump_to] I love lamb shanks: tender, ...