On a cold, wet day in winter, I like to have something cooking slowly, something that fills the kitchen with fragrant aromas and that promises, come dinnertime, a comforting meal. I also want ...

This recipe cooks beef shanks low and slow until they become incredibly tender, rich, and full of deep flavor that truly melts in your mouth.

Bulalo, a brothy stew from the Philippines, is enriched by the marrow and collagen from meaty beef shanks. Corn, green beans, and cabbage added near the end of cooking deliver a contrasting fresh ...

Beef shanks cooked low and slow until they are melt in your mouth tender and full of rich flavor.

Preheat oven to 275°F. Tie beef shank using kitchen twine at 1 1/2-inch intervals; sprinkle evenly all over with 1 tablespoon of the salt. Heat oil in a 12-inch skillet over high. Place beef shank in ...

Regular readers of this column know that I’m especially fond of the odd cuts — less expensive cuts of beef, pork and chicken that often use low-and-slow cooking methods to tenderize them and extract ...