A dish of lamb shanks with preserved lemon and swede from Tender: A Cook and His Vegetable Patch (page 569) by Nigel Slater

  • swede
  • garlic
  • lamb shanks
  • onions
  • parsley
  • white vermouth
  • preserved lemons
  • stock
  • EYB Comments

    Can use water for stock, and white wine for vermouth.

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 use water for stock, and white wine for vermouth.

  • rodillagra on February 02, 2015

    http://www.theguardian.com/lifeandstyle/2006/mar/12/foodanddrink.recipes1

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