Citrus-braised lamb shanks from The River Cottage Meat Book by Hugh Fearnley-Whittingstall

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Creamy mashed potatoes

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.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute store-bought tomato paste for the book's "Sieved roast tomatoes" specified in this recipe. Online recipe is the second recipe at the link.

  • e_ballad on April 09, 2017

    This was ok but didn't wow us. I used a whole lot more zest & citrus juice to finish the dish, but even then the flavours seemed muted. Based on fprincess' note, I increased the cooking time to 4 hours & the texture was perfect, just falling off the bone. Can also get to this recipe via Online Recipes on the Serious Eats site.

  • fprincess on November 05, 2010

    The flavors are great but the cooking instructions were way off. The meat was not cooked enough and was tough. Next time I would use this recipe with the cooking conditions from Lucques.

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