These cold winter nights demand hearty comfort food, and chef Alex Harrell of Angeline in New Orleans has a recipe for braised lamb shanks guaranteed to keep you warm. The Alabama-native honed his cooking skills in kitchens around New Orleans and Charleston before opening his own restaurant, Angeline, in downtown New Orleans in 2015. Chef Harrell became known for his thoughtfully prepared comfort food while cooking at Sylvain, and he has maintained that style at Angeline. His recipe for braised lamb shanks serves the tender hind shanks atop a generous pillow of roasted cauliflower and fregola pasta. A dollop of citrus gremolata gives the dish an extra bit of zing.