Simmering meat in a deeply flavored broth is an easy, adaptable way to dinner, J. Kenji López-Alt writes. By J. Kenji López-Alt This simple stew, made with lamb shanks, barley, greens and a big pile ...

Heat half the oil in a large casserole dish over a medium-high heat. Lay the pieces of lamb into the hot oil – don’t overcrowd the pan – and brown for six to eight minutes. Transfer to a large plate.

Heat oil in a large, lidded cast-iron casserole or Dutch oven over medium-high heat. Once warm, add lamb and cook until browned on all sides, about 5 minutes. Season with salt and pepper. Sprinkle ...

Patty Diez 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 ...

Preheat the oven to 325°F. In a large bowl, whisk together the beef bouillon concentrate and hot water; set aside. Pat the lamb dry with paper towels. In a large Dutch oven or other heavy-bottomed pot ...

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 ...

1. Set the oven at 375 degrees. Lightly oil a large heavy flameproof casserole or Dutch oven with a tight fitting lid (4- to 5-quart capacity). 2. Heat a large nonstick skillet over medium heat. Add ...

This is Irish lamb stew recipe of my all-time favorite comfort foods. I grew up having this exact recipe once a week, and I would imagine the same goes for most Irish people. We all have our own ...

This is a lovely warming winter dish. In contrast to some of the more British lamb casseroles we make, this has a touch of the Mediterranean about it, with tomatoes, olives, the caperberries and a ...

A classic Italian recipe set to become a weeknight winner. A typical one-pan dish from Puglia, this easy oven-roasted lamb chop recipe is sure to become a weeknight winner. We’ve also added a tomato ...