Braised lamb shanks from The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution (page 356) by Alice Waters

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

Accompaniments: Gremolata and persillade

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

  • meginyeg on December 14, 2025

    This was s nice meal for a cold winter day. Simple but tasty. Served with the gremolata and pickled red onions.

  • ellabee on February 12, 2016

    p.356. First-ever shanks, so went with most straightforward recipe. Bourgeat braiser is perfect vessel for both browning and oven braising. Removed shanks from broth after cooking, cleaned meat off the bone to store separately overnight. Returned to sauce in fridge after sauce defatted, heated, and pureed (medium disk on food mill). Used all ingredients specified except no bay leaf (unaccountably out), and subbed preserved lemon for fresh in the gremolata. Served over smashed chickpeas. Tasty, but ready for more highly flavored versions next time.

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.