Braised lamb shoulder with rigatoni from Eat with Your Hands by Zak Pelaccio

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

  • meggan on March 26, 2013

    As you might imagine, this is unbelievably filling. I was only able to eat 1/2 a bowl. I used chevre and a sheep's milk pecorino for the cheeses. You might want to lay off the salt until the end as the sauce plus pecorino makes it pretty salty

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.