Make sure dad doesn't starve this Father's Day ~ New news

Recipe: Lamb shanks in red wine sauce

Pictured: American lamb shanks are giant things; three are plenty for four guests. New Zealand are smaller (more like large drumsticks), so you need one per person.

Want to wow dad this Father's Day (June 16)? Try cooking up a storm with one of these "manly" meal ideas. From beer-braised beef short ribs to decadently fatty pork belly tacos, check out recipes to satiate any of dad's culinary cravings on his special day. Recipe: Lamb shanks in red wine sauce Pictured: American lamb shanks are giant things; three are plenty for four guests. New Zealand are smaller (more like large drumsticks), so you need one per person.

Sheryl Julian/Globe staff

Recipe: Grilled swordfish with charred tomatoes and aioli In the market, look for thick steaks with even color and a nice sheen. Rub them with cumin, coriander, and cayenne to bring out deeper flavors. The sweet juiciness of tomatoes is a perfect foil for the meaty fish. Sear the steaks until golden, and set thick slices of regular tomatoes and cherry tomatoes to char beside the fish. Add a bowl of aioli (a garlicky Provencal mayonnaise) to round out the plate.

Jonathan Levitt

Recipe: Flank steak with sesame-ginger glaze Flank steak fans think it's the best cut of all. Marinate and grill the meat for this dish. During and after cooking, brush it with a soy sauce, sesame oil, and ginger glaze, which takes on a lacquered sheen.

Sheryl Julian/Globe staff

Recipe: Spice-rubbed pork tenderloins with mushrooms and peppers Coat the pork with a sweet-spicy rub that includes chipotle and chili powders, then send it into a hot oven to turn rosy pink.

Wendy Maeda/Globe staff; Food stylists: Sheryl Julian and Catherine Smart

Recipe: Flank steak with corn, tomato, and avocado salsa A sweet and fresh Asian-inspired salsa made with mirin and miso sets off the smoky flavor of grilled flank.

Suzanne Kreiter/Globe Staff

Recipe: Beef short ribs with potato parsnip puree Short ribs make a hearty meal with very little effort. Brown the meat, still on the bone, and simmer it with root vegetables, red wine, and beef stock. Let your oven fill the house with warm, savory aromas that will draw everyone into the kitchen.

Catherine Smart for The Boston Globe

Recipe: Beer-braised beef short ribs After making simmering your meat in lager, refrigerate it overnight so you can skim off the fat. The following day, steam a potful of small yellow potatoes to serve with the meat, or make mashed potatoes.

Jonathan Levitt for The Boston Globe

Recipe: Grilled lobsters You can get a plain, boiled lobster at so many places this time of year. Fish markets and many supermarkets will even cook them for you. If you want a grilled lobster — its succulent meat stuffed with fresh herbs — stay in your own backyard and light the grill. The shell chars while the meat becomes slightly smoky.

Syled by Catherine Smart and Sheryl Julian; photo by Essdras M Suarez/ Globe staff

Chef Eric Cauwbarghs of Brasserie Kouterhof in Hoegaarden, Belgium, serves Beer-steamed mussels

Recipe: Beer-steamed mussels The unusual aromatic qualities of Hoegaarden witbier make a significant difference in the flavor of this dish. Other wheat beers can be substituted if you also add a strip of orange rind. Pictured: Chef Eric Cauwbarghs of Brasserie Kouterhof in Hoegaarden, Belgium, served up mussels steamed in Hoegaarden witbier.

David Lyon for the Boston Globe

Recipe: Pancetta-wrapped pork loin The fresh tasting boneless meat is wrapped in Italian pancetta (cured pork that's salted and spiced, rather than smoky like bacon). As the meat roasts, the pancetta bastes it with salty, peppery drippings; fresh herbs add their aromatics, and the loin turns into a flavorful, juicy dish.

Food Styling by Lisa Falso; Jonathan Wiggs for The Boston Globe

Recipe: Pork belly tacos The combination of the spicy tender-roasted meat and bacon-like browned fat, with the fruity, sweet-salty pickled onions is irresistible on a warm toasted tortilla.

Ike DeLorenzo for The Boston Globe

Recipe: Shrimp and grits with bacon and gruyere Shrimp and grits is Southern comfort food, and a perfect meal. Make the shellfish a little hot and a little smoky with jalapeno, pancetta, and Old Bay seasoning and they go well with creamy cheesy grits, a corn porridge similar to polenta.

Catherine Smart for The Boston Globe

Recipe: All-American chili There is nothing small about Mike Foley’s chili. It’s prepared in a huge pot; it makes a tremendous quantity. It contains four kinds of meat and an entire jar of chili powder, not to mention ginger ale and milk chocolate.

John Tlumacki/Globe Staff

Recipe: Fisherman's pie Here, white fish and shrimp, along with potatoes and cheese turn into a crusty casserole-style dish in a silky sauce. It's topped with mashed potatoes, which turn golden brown in the oven. The cheese can be left out of both the filling and the topping, if you like. For New Englanders, you can't beat hot and satisfying in one dish.

Wiqan Ang for The Boston Globe; Food styling/Karoline Boehm Goodnick

Recipe: Fish roasted on a bed of tomatoes and potatoes One-pot meals are low maintenance, easy to clean up, and offer lots of great flavors in one vessel. You can make something stewy on top of the stove, or layer everything in a handsome baking dish and use the oven.

Food Styling by Lisa Falso; Photo by Tom Herde for The Boston Globe

Recipe: Burgers Choose ground beef that’s not too lean—80 to 85 percent is best for flavorful burgers—and shape it into thick patties. Cook over high heat so the burgers get nicely browned on the outside, done to your liking on the inside. A few slices of sharp-flavored cheese, such as cheddar or blue, lend a savory contrast.

Catherine Smart for The Boston Globe

Recipe: Grilled lamb chops with herbs The lemon rind and fresh herbs will intensify if the chops marinate for half a day. You have enough herb mixture to season 12 chops if you want to serve three, rather than two, per person.

Food styling by Catherine Smart; Photo by Aram Boghosian for The Boston Globe

Recipe: Spice-rubbed skirt steak with baked potatoes If steak is on the menu, you can spend a fortune. Try skirt steak, an affordable cut popular in some Latin cuisines. It’s more fibrous than expensive alternatives, but a quick sear maximizes its tenderness.