It was the first real Sunday of fall. You could tell because of the cool mist in the morning, the pale blue of the afternoon sky and the fact that there was a really bad football game on the tube. The ...

Farid Zadi is finishing off a tagine of lamb shanks braised with nuts and apricots in spicy tomato sauce, the crown of a meal that includes four Algerian salads and the flaky filo snacks called brik.

Lamb is a popular protein worldwide, but many American home cooks reserve it for holidays and other special occasions. That means they are only making it a few times a year, which is a shame. Lamb ...