Persian Lamb Shanks

This Persian Lamb Shank recipe is a traditional Persian dish - lamb shanks slow cooked in an aromatic broth until fall apart tender. It's simply incredible!

Braised Lamb Shanks with Dried Apricots, Plums, and Candied Ginger

Lamb shanks braised with dried fruit and a blend of Middle Eastern spices, tagine-style.

Braised Lamb Shoulder With Dried Chilies and Dates

The oven shoulders most of the work in this easy lamb shoulder braise.

Tender Braised Lamb Shanks With Bitter Herb Salad

A fragrant spice blend and a long braise produce flavorful lamb shanks that practically melt off the bone.

Port Braised Lamb Shanks

Braised lamb shanks slow cooked in an incredible port sauce. Simple to make, on the stove, slow cooker or oven. The rich, thick sauce is incredible!

Lamb Stew from 'Stewed'

Gently simmered lamb shoulder, port, and root vegetable stew tastes lamby but not gamey or chewy. The key is the sweet and savory undercurrent of wine, beef stock, tomatoes, and winter roots that runs beneath the flavor of the lamb.

Mansaf (Palestinian Spiced Lamb With Rice and Yogurt Sauce)

The quintessential dish of Bedouins, featuring lightly spiced lamb, fluffy rice, and a tangy jameed-based yogurt sauce, all piled on top of torn flatbread.

Lamb Shanks

Incredibly Easy Easter Lamb Shanks that Melt In Your Mouth This Easter, make these incredibly easy melt in your mouth lamb shanks over a bed of creamy polenta with a gremolata garnish.

Lamb Tagine

Lamb Tagine is a stunner. Deep flavours, intense spicy, fall apart lamb, easy to make. Serve over couscous for a beautiful Middle Eastern meal.

Bruce Aidells' Turkish Pomegranate-Glazed Lamb Shoulder Chops and Carrots

At the same time sour and sticky-sweet, pomegranate molasses is a great secret ingredient to stash. It brightens many a rich dish, especially those made with fatty, gamy cuts like lamb blade chops. In Bruce Aidells' The Great Meat Cookbook, pomegranate molasses is used as a base for a braised-and-glazed lamb blade chop recipe. The dish as a whole is inspired by Turkish cuisine, with a spicy floral rub for the lamb, and a bright finishing sprinkle of fresh herbs (basil and mint), pomegranate seed...