Lamb shanks with cinnamon and orange from Country Chefs: Stories and Recipes from Australia's Best-Loved Country Chefs (page 5) by Australian Country Style

  • rosemary
  • garlic
  • Show all ingredients...

  • EYB Comments

    Can substitute chicken stock for lamb stock. Chestnuts require soaking overnight.

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

Accompaniments: Soft polenta; Braised cavolo nero; Baked beetroot

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 chicken stock for lamb stock. Chestnuts require soaking overnight.

  • e_ballad on August 03, 2018

    I’m not sure why you’d soak the chestnuts in stock, then discard the stock, only to add more stock to the dish... These were meltingly tender, though the orange & cinnamon flavours didn’t really shine through. I would consider adding the orange segments later in the cooking, rather than at the start. I’d also consider doubling the cinnamon if that’s the flavour you’re after.

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.