Braised beef shank is both delectably tender and flavorful. The bone marrow as well as gelatin from the cut meld into the sauce, creating a rich consistency and taste. As a result, the once tough ...

This recipe of braised lamb shanks has lamb shanks cooked with onion, celery and carrot, seasoned with rosemary and further cooked with white wine. This sauce is further simmered till glossy and ...

For the beef, blend the onions, ginger, garlic and coriander in a food processor until well combined and finely chopped. Heat the oil in a large casserole or ovenproof frying pan and fry the ...

For the beef cheeks, place the cheeks in a large bowl with the onions, chopped carrot, garlic and thyme. Pour over the beer, cover and place in the fridge for at least 12 hours, but preferably ...

Since not many people buy beef shank, it's not ... for grilling and pan frying, large cuts like standing rib roasts are good for roasting, and short ribs are best braised. Not for the squeamish ...