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Braised Lamb Shanks With Rutabaga And Carrots

(Gourmet, November, 1994)

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Braised Lamb Shanks With Spring Vegetables And Spring Gremolata

(Bon Appétit, March, 2009)

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Braised Lamb Shanks With Swiss Chard

(Bon Appétit, February, 2011)

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Braised Lamb Shanks with Trahana Pasta and Ricotta Salata

(Food & Wine, May, 2005)

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Braised Lamb Shanks With White Beans

(Gourmet, March, 1996)

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Braised Lamb Shanks With White Beans

(Sara’s Secrets, Episode: Cook Today, Serve Tomorrow, Season: 4)

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Braised Lamb Shanks with Winter Squash and Red Chard

(Bon Appétit, October, 2000)

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Braised Lamb Shanks Wrapped In Eggplant

(Gourmet, January, 2003)

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Braised Lamb Shawarma

(Fine Cooking, April/May, 2013)

The components for these scrumptious sandwiches can be prepared ahead, making shawarma easy to assemble for a special lunch or dinner. You can find pomegranate molasses and tahini at a Middle Eastern market (or a well-stocked supermarket). You can make your own flatbread or use one of the other options listed below.Video: Ana Sortun demonstrates how to make Braised Lamb Shawarma.
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Braised Lamb Shoulder

(Every Day with Rachael Ray, February, 2011)

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Braised Lamb Shoulder with Green Tomatoes and Concord Grapes

(Olives and Oranges by Sara Jenkins and Mindy Fox, 2008)

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Braised Lamb Shoulder with Red-Eye Gravy over Cream Cheese Grits

(Fine Cooking, April/May, 2012)

Tender slow-braised lamb gets dressed in a hearty red-eye gravy (so-named for its healthy dose of coffee) in this great-for-brunch-or-dinner dish from Chef Chip Flanagan of Ralph’s on the Park.
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Braised Lamb Shoulder with Thyme, Carrots, and Fennel

(Bon Appétit, May, 2001)

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Braised Lamb Stew

(Rescue Chef, Episode: One Pot Meal, Season: 2)

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Braised Lamb Stew with Ginger

(Health, January, 2003)

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Braised Lamb With Almonds and Mint

(Bon Appétit, November, 2011)

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Braised Lamb with Asparagus and Tarragon

(Sunset, March, 1998)

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Braised Lamb with Butternut Squash and Dried Fruit

(Cooking Light, December, 2006)

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Comments:

On December 5, 2009, 11:06 pm spm said:

Uses a more economical cut of lamb and has exotic sweet-spicy flavors typical of North African countries.


Braised Lamb with Giant White Beans

(Food & Wine, October, 2004)

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Braised Lamb With Herb-Scented Jus

(Food & Wine, January, 2013)

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Braised Lamb with Peppers and Oregano

(Food & Wine, October, 2006)

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Braised Lamb with Pickled Onions

(Food & Wine, April, 2006)

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Braised Lamb With Potatoes

(Food & Wine, October, 2011)

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Braised Lamb with Roasted Squash and Onion Sauce

(Bon Appétit, September, 2012)

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Braised Lamb With Spinach

(Sara’s Secrets, Episode: Slow Cooking, Season: 1)

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