Dilled lamb shanks with sour cream sauce from Margaret Fulton's Encyclopedia of Food & Cookery: The Complete Kitchen Companion from A to Z by Margaret Fulton

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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

  • e_ballad on May 04, 2019

    I was a little concerned about this dish going in, but I should have known that Margaret wouldn’t lead me astray. Very different to any lamb shank recipe I’ve ever tried, with a very tasty sauce that surprisingly goes very well with the rich lamb.

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