Search results for
recipes braised lamb shanks with gremolata and baked polenta
Filter Results
Sort By:
Recipes
(51)
Recipes
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.
4.0
(3.98)
Recipes
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.
3.6
(3.64)
3.0
(3)
4.0
(4)
Recipes
Where most chefs used to just reach for kosher salt, there are now many paths to savory goodness.
5.0
(5)
5.0
(5)
Recipes
3.0
(3)
Recipes
Low, slow, and steady win the race when it comes to this juicy, tender, wine-braised leg of lamb from À Table author Rebekah Peppler.
3.5
(3.52)
Recipes
Like any braised dish, this lamb shanks recipe is better when made one day ahead.
3.5
(3.5)
4.0
(4)
4.0
(3.8)
Recipes
Use the best quality lamb you can find. Chilling the deboned loin in the freezer for 15 minutes will make it easier to handle.
4.0
(4)
Recipes
Marinated, grilled, and paired with tender carrots and a simple feta-mint condiment, these lamb skewers are the answer when you're looking for big flavor. For the most tender results, use meat cut from the top round of the leg of lamb, or trim around the connective tissue of a butterflied leg to get to the leaner meat.
4.0
(3.88)
5.0
(5)
Recipes
This recipe calls for fairly small racks of lamb, about a pound each. If your lamb is larger, the cooking time will increase, but you can get away with serving single, not double, chops.
3.5
(3.5)
Recipes
A magical casserole recipe from Commander's Palace in New Orleans.
4.5
(4.5)
5.0
(5)