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magazine lamb shanks in guinness with country vegetables
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This rustic French soup is perfect cold weather comfort food—best made a day in advance and reheated to serve.
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Where most chefs used to just reach for kosher salt, there are now many paths to savory goodness.
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Add the vegetables partway through braising to ensure they will have enough time to be infused with meaty flavor without overcooking. Serve with a loaf of your favorite crusty bread for sopping up the juices.
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We've flavored the lamb shanks with North African spices and woken up the rich meat and vegetables with a handful of pomegranate seeds and fresh mint leaves sprinkled on just before serving.
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This lamb shank recipe calls for cooking them uncovered in their broth. It simultaneously browns and braises them, adding richness and color. Braise them a day ahead; the flavor will deepen overnight in the fridge.
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You don’t need a tagine, a conical earthenware pot typically from Morocco, to make this warming, fragrant, tender lamb stew.
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Easy
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Like any braised dish, this lamb shanks recipe is better when made one day ahead.
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Easy
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These sweet potato bowls are an easy go-to weeknight dinner: Steam the sweet potatoes while you sauté the mushrooms with spiced ground lamb, quick-pickle fennel and onions, make a simple yogurt sauce, and dinner is ready in about half an hour.
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Is it hot? Sure, it’s hot. But the bracing pickled cabbage, cooling fresh herbs, and sweet-tasting rice will help keep the flames in check in this incendiary dish from Thai-Kun.
4.3
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3.6
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