Lamb stew from The Food of Campanile: Recipes from the Famed Los Angeles Restaurant (page 168) by Mark Peel and Nancy Silverton

  • bay leaves
  • carrots
  • celery
  • garlic
  • juniper berries
  • lamb shoulder
  • onions
  • parsley
  • dry red wine
  • whole allspice
  • pigs feet
  • lamb stock
  • rosemary sprigs
  • thyme sprigs
  • tarragon sprigs
  • EYB Comments

    Requires marinating for at least 12 hours and cooking for 2-3 hours. Can substitute lamb stewing meat for lamb shoulder, and veal stock for lamb stock.

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

Accompaniments: Polenta

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

    Requires marinating for at least 12 hours and cooking for 2-3 hours. Can substitute lamb stewing meat for lamb shoulder, and veal stock for lamb stock.

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