It’s finally time to turn up the oven or turn on the slow cooker and enjoy warm and hearty dinners. Nothing says fall-off-the-bone delicious than lamb shanks that have been bubbling away for hours in ...

Last year, we purchased a lamb meat share from a local butcher and partially filled one of our chest freezer with a wide variety of cuts — leg, shanks, ribs, quarter, chops, shoulder chops and ...

Make the lamb Preheat the oven to 325°. In a large enameled cast-iron casserole, heat the oil. Season the lamb with salt and pepper. In 3 batches, brown the lamb over moderately high heat, turning ...

When the cold just won’t let up and everyone’s asking what’s for dinner, these cozy crock pot dinners step in and do the ...

Hyderabad's Pathar-ka-gosht, a slow-cooked mutton dish on heated stones, reflects the city's royal culinary heritage. Adi restaurant revives it with balanced spices, honoring tradition and the slow ...

Thomas Keller is the chef of three-Michelin-starred restaurants The French Laundry and Per Se. He's won James Beard Awards for Outstanding Restaurateur, Outstanding Chef, Outstanding Restaurant, Best ...

Patty Diez is the associate director of network development at Eater, Punch, and Thrillist, where she serves as a key connector between the sales and editorial teams to create timely opportunities, ...

A flavorful Irish lamb stew with potatoes and vegetables, perfect for St. Patrick’s Day and a rare Mediterranean ...

Mutton is a winter favorite in Indian kitchens due to its warming protein and fat, enhanced by spices and slow cooking that intensify flavors. Seasonal vegetables and cooler temperatures improve ...

The dish tagine, a North African stew, is named after the earthenware vessel it is cooked in. A cone-shaped pot lid traps the steam as the stew cooks, resulting in a tender melding of all the ...