Hugh Fearnley-Whittingstall's citrus-braised lamb shanks from A Fair Feast: 70 Celebrity Recipes for a Fairer World (page 43) by Vicky Bhogal

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

  • e_ballad on April 09, 2017

    This can also be found in the River Cottage Meat Book. 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 an EYB note from the original source, I increased the cooking time to 4 hours & the texture was perfect, just falling off the bone.

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