American Food, Recipes and Cuisine from Saveur

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Narrow Results You've Selected: American Saveur Braise Lamb Remove all Difficulty Easy (2) Medium (2) Course Main Course (4) Season Winter (3) Fall (2) Spring (1) Occasion Easter (1) Topic Recipe (4) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Lamb"; var omni_prop8 = "Cuisine:American,Source:Saveur,Technique:Braise,Main Ingredient:Lamb"; var omni_pageName="saveur:"+omni_prop12; 02/10/2012 Braised Lamb Shanks Chef Tom Valenti of Manhattan's Ouest uses the foreshank, a meatier cut than the hindshank, for this recipe for shanks braised in a stock flavored with wine, aromatics, and anchovies. Issue #145 03/10/2009 Braised Lamb Blade Chops with Herbs Chef Dan Barber of Blue Hill at Stone Barns in Tarrytown, New York, uses lamb necks to make his version of this dish. Issue #119 01/13/2012 Braised Lamb Shanks Redolent of rosemary, chiles, and balsamic vinegar, this sweet-and-sour dish is based on one from McGill College student Amanda Garbut. Issue #117 10/29/2007 Braised Lamb Shanks For added flavor, Sam Hayward, chef of Fore Street in Portland, Maine, likes to grill his lamb shanks before braising them. Issue #49

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