Parmesan-crusted lamb shanks from Bistro Cooking at Home: More Than 150 Classic and Contemporary Dishes by Gordon Hamersley and Joanne McAllister Smart

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Accompaniments: Basic 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

  • hillsboroks on October 24, 2020

    The flavors in this recipe meld together perfectly. The crunchy Parmesan and bread crumb topping is a lovely counterpoint to the tender lamb. I used panko bread crumbs and they worked great. I only had two lamb shanks and cooked them in my LeCreuset braising pan per the instructions and found that when I removed the pan from the oven that not only were my lamb shanks cooked to perfection but the sauce was too. I did not have to cook it down as it had already reduced in the oven. The flavor of the sauce was amazing with the lamb and its crispy coating of crumbs and cheese. I served it with polenta as suggested but I think it would also be fabulous with mashed potatoes on the side.

  • chapmanca on October 01, 2011

    This is a great recipe - one of the best I've tried ... ever. Most of the time I stop at the stage where you add the parmesan and bake, which is delicious.

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