The meat from the shank is the tastiest part of the lamb. As lamb is a grazing animal and stands probably 90 percent of the time, the leg muscles get more developed and flavorful. Braised meats take a little more time to cook, but not much time to prepare. They’re really very simple and almost foolproof, and the end result is really luscious, flavorful meat. It takes a little longer, but you get the best results if you cook them at as low an oven temperature as possible—around 200°F. Serve these tacos with this richly flavored filling during the colder months, when appetites yearn for something earthy and substantial. Shredding the meat along the grain produces pieces that better retain both moisture and flavor. The meat is best eaten the day it is cooked. Place the meat back in the sauce to reheat.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.