Lamb shanks in red wine with creamy eggplant from Saveur Magazine, March 2016 (#181) (page 49)

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

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

  • twoyolks on April 06, 2016

    The reduced braising liquid was good. The lamb shanks themselves were dry and lacked flavor. The eggplant-bechamel mixture was just odd. It wasn't clear if it was a side or a sauce. There was very little eggplant flavor in it, mostly the bechamel and cheese.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.