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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
01/25/2013
Saneeyeh Bil Fern (Roasted Lamb Shoulder and Vegetables)
Based on a recipe from Armenian-American author Peter Balakian, this dish calls for slow-roasting lamb over okra, green beans, and eggplant until the lamb is tender and the vegetables have absorbed some of its juices.
Issue #132