Braised lamb shoulder with onion-anchovy jam from Slow Fires: Mastering New Ways to Braise, Roast and Grill (page 45) by Justin Smillie and Kitty Greenwald

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

Accompaniments: Black-eyed peas with butter lettuce and warm butter dressing

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 the book's "Roasted lamb broth" for chicken broth. Start 1 day before.

  • meggan on June 07, 2016

    Tasty. I had a bone in shoulder so I braised it with the same ingredients but a bit longer than called for.

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