2In a large bowl, mix seasoned flour ingredients and liberally coat shanks with it.
3In skillet, heat olive oil and sear shanks on all sides, about 15 minutes. Remove meat from skillet, discard fat. Add carrots, garlic, onions, and sauté for 5 minutes. Deglaze pan with red wine. Return the meat to skillet. Add tomatoes and beef broth. Braise for 55 minutes. Transfer from skillet to baking dish. Add feta cheese. Bake for 35 minutes in 475°F oven.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Sear-Roasted Lamb Loin Chops
Lamb loin chops may seem fancy, but they're super easy to cook in a single pan. Just sear, roast, and rest for juicy perfection. Read more.
How to Carve a Leg of Lamb
CHOW.com Food Editor Amy Wisniewski shares a simple technique for carving a leg of lamb. It's easier than carving a turkey! (And here are three Easter leg of lamb recipes you could practice your new carving skills on.)
Basic Boneless Roasted Leg of Lamb
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.