Years ago, when I was learning to cook, I read about lamb shanks in a magazine and the recipe took my fancy. The shank - or front leg - meat is less than tender and calls for long cooking to render ...

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, ...

1 Put the chicken in a large saucepan with the halved onion, celery, carrot, stock, bay and thyme. Add a large pinch of salt and enough water to just cover the chicken. Bring to a simmer, then cover ...

The acidity of red wine balances the richness of the lamb, while its depth adds warmth and complexity to the sauce.