Lamb shanks with pasilla chile sauce from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 777) by Mark Bittman

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

  • Eat Your Books

    Can substitute any mild dried chiles for dried pasill chiles, fresh oregano for marjoram, beef stock, vegetable stock, or water for chicken stock; and lamb short ribs, lamb shoulder, pork shoulder, beef chuck, beef brisket, or chicken thighs for lamb shanks.

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