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Lamb in mustard-mascarpone sauce from The Essential New York Times Cookbook: Classic Recipes for a New Century by Amanda Hesser

  • Dijon mustard
  • garlic
  • ground cumin
  • lamb shanks
  • Marsala wine
  • mascarpone
  • onions
  • pancetta
  • paprika
  • rosemary
  • shallots
  • tomato paste
  • carrots
  • celery
  • chicken broth
Accompaniments: Chiffonade salad; Artichauts vinaigrette; Caramelized endive; Broccoli puree with ginger; Sugar snap peas with horseradish; Sautéed potatoes with parsley; Mashed potatoes Anna

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.).

Notes about this recipe

  • meggan on December 10, 2012

    Holy Toledo this is good! I used lamb broth instead of chicken. I also skipped the fat skimming step and I only marinated in the 3rd step about 1/2 an hour. I also made a mistake and used sweet marsala instead of dry and I didn't have marscapone so I used a combo of goat cheese and greek yogurt. And it still turned out great so if you think you don't have the hours required by the recipe, you can shortcut and still have a tasty shank.

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