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recipes roasted veal shanks with rosemary
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2.0
(2)
Recipes
There’s marrow in those bones! Scoop out the cooked marrow and whisk it into the braising liquid, or eat it on a crust of bread with salt. You earned it.
4.0
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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.
4.0
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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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Easy
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Parcooking in vinegar water helps set the starches so the potatoes get crisp, rather than floury, when roasted.
3.7
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Like any braised dish, this lamb shanks recipe is better when made one day ahead.
3.5
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3.0
(3)
Easy
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Brining the nuts with herbs and some spice infuses them from the inside out, and the long roasting time gives them extra toasty flavor.
3.5
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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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Articles
(181)
techniques
Your oven is about to do a happy dance...if that were possible.
Sam Kim
Cooking
This salty-spicy-sweet seasoning sends them over the top.
Ali Francis
Cooking
Should you suddenly find yourself cooking for everyone you know, this hands-off recipe is here for you.
Emily Schultz
techniques
Forget roasting—these techniques for brining, curing, smoking, and more will change everything you know about cooking veg.
Chris Morocco
Cooking
It’s so pretty, you almost won’t want to eat it.
Emma Wartzman
Cooking
Give your slow cooker repertoire a nutritious makeover. Today, Jaden Hair of Steamy Kitchen shares her favorite Moroccan lamb recipe for the slow cooker.
Guest
Videos
(265)
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Shallow-braised short ribs provide a relatively hands-off path to an incredibly rich and robust ragù using Barilla® Vero Gusto Heritage Marinara sauce.
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Try this Lamb Chop dinner that is both very easy to make and super delicious!
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Spiced lamb roast with crunchy jewel relish gets its festive flavor from chopped apricots, dill, pomegranate seeds, almonds, and scallions, mixed with lemon and plated atop creamy labneh for a zesty finish. Served on tableware from the Textured Neutrals collection by Lenox, this dish is the centerpiece of the season.
To learn more, visit lenox.com.
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Join chef Sophia Roe as she makes curry cauliflower rice. For distinct bits of cauliflower that won’t turn into mush once they’re cooked, don’t overcrowd the bowl of your food processor. Doctor up your cauliflower rice with toasted pine nuts or almonds, dates or dried currants, lots of fresh herbs, unsweetened coconut flakes, or chopped fresh chile.
Find this Healthyish weeknight recipe and more in the December/January issue of Bon Appétit: https://bonappetit.com/story/sophia-roe-recipes
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Join Kendra Vaculin in the Bon Appétit test kitchen as she demonstrates how to make stuffing biscuits - just in time for the holidays. All the herby and aromatic flavors of a classic Thanksgiving stuffing—sage, rosemary, fennel seed, oniony scallion–are packed into this tender biscuit.
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The addictive mix of spicy, sweet, sour, and salty flavors is also great as a dipping sauce for grilled meats.