Festive Holiday Main-Dish Recipes (Slide 16)
Serve these succulent braised lamb shanks dressed in a savory apple-shallot sauce for a special fall supper. The shank, a tougher cut of meat from the top of the leg, becomes fall-off-the-bone tender after simmering in hard cider. Don’t skimp on the shallots: peeling 12 of them takes some time, but they are the base for the rich sauce. Serve over mashed rutabaga or potatoes.
Recipe: Hard Cider-Braised Lamb Shanks
This oyster stew can be transformed from a comforting one-pot meal to an elegant dish for guests whe…View slide
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