Tangia of Lamb Shanks With Saffron and Cumin (Part I) 6 servings Preserved or marinated lemons figure prominently as a flavor enhancer in Moroccan, Middle Eastern and North African cooking. If ...

Brown the lamb on all sides, about 8 to 10 minutes, then remove the meat to a platter. Add the onions to the pan and cook, stirring occasionally, for 3 to 4 minutes.

Transfer the lamb to the oven and cook for 1 hour, then reduce the heat to 300 degrees and continue to cook the lamb until it is fork tender but not falling off the bone, about 1 additional hour.

Lamb shanks are a simple and thrifty dish to serve for family or company, and they taste wonderful. With just a little preparation, they practically cook themselves on top of the stove.

They may be the toughest part of the lamb, but braising them slowly yields a tender, falling-off-the-bone result. ... Braised Lamb Shanks. 1 / 4 cup olive oil. 6 (3 / 4 to 1 pound) lamb shanks.

My method for the lamb is a bit of a project when it comes to time, but it’s not complicated and, for the most part, it cooks itself while you wait. I first simmer the shanks in lightly salted ...

Rare-grilled lamb chops or a roasted leg of lamb can be delightful and are easy to cook if you’re in a hurry. But with a little planning, you’ll find it’s Lamb shanks reveal a softer ...

Tangia of Lamb Shanks With Saffron and Cumin (Part II) 6 servings Skim the fat from the tangia. While the stew heats through, make this spiced couscous. Serve with harissa, a spicy chili sauce ...

Transfer the lamb to the oven and cook for 1 hour, then reduce the heat to 300 degrees and continue to cook the lamb until it is fork tender but not falling off the bone, about 1 additional hour. 5.