Braised lamb shanks with winter root vegetables from Stir: Mixing it Up in the Italian Tradition by Barbara Lynch

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

  • Delys77 on March 24, 2014

    Pg. 255 The lamb and its jus were both delicious after cooking for about 2h45. The balance of flavours was great and the lamb was succulent. I did find the jus a bit thin and might add a touch of beurre manié next time. Vegetable wise I went with celery root, carrot, potato and rutabaga. A good combination which I cooked all at once in a large pot with the suggested butter and water. It took about 35 minutes for it cook to the right braised consistancy. Lovely dish.

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.