Lamb with beer and shallots

From A Year of Good Eating: The Kitchen Diaries III

Cookbook

Author(s): Nigel Slater

Page 63

Cuisine: English/Scottish

Course: Main Courses

Reviews

1 reviews, average rating 4.0 / 5

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bunyip

10 years ago

★ ★ ★ ★ ★ 4/5

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You can have too much cooking lamb shanks in tomato. Using wheat beer makes a change. I ran into trouble with the pan boiling dry - and of course hubby had drunk the left over beer. Rescued with water, the final sauce was good.

I will make this again, but adapt it to the pressure cooker which should get the meat tender without losing too much liquid.

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