Chef Andrew Carmellini is joining TODAY to share two of his signature Italian recipes. He shows us how to make tender braised lamb shanks with polenta and his grandmother's meat-filled ravioli with ...

Tender, fall-off-the-bone braised lamb shanks with a citrus gremolata. It's gourmet food from the slow cooker! It's easy to ...

There are few more alluring -- and satisfying -- dishes than braises, especially now that there’s a little chill in the air. Inevitably, they’re fork-tender and flavorful, glossy with rich, aromatic ...

On a cold, wet day in winter, I like to have something cooking slowly, something that fills the kitchen with fragrant aromas and that promises, come dinnertime, a comforting meal. I also want ...

Farid Zadi is finishing off a tagine of lamb shanks braised with nuts and apricots in spicy tomato sauce, the crown of a meal that includes four Algerian salads and the flaky filo snacks called brik.

Harissa and lamb are a fantastic marriage in this hearty stew with minty yogurt. Not the biggest fan of lamb? This hearty, soul-warming ravioli recipe will be equally successful if you use beef short ...

Many cuts of meat require low-and-slow cooking to become fork-tender. Lamb shanks are one of these. The shank, cut from the lower part of the leg, with a bone running through its length, is a tough, ...

Braising isn’t pretty, or at least it usually doesn’t start out that way. The tougher, bonier and generally less appealing the cut, the better it will braise. When braising, go ugly. Lamb shanks are a ...