A Year of Good Eating: The Kitchen Diaries III
Lamb with beer and shallots
Page 63
Cuisine: English/Scottish | Course Type: Main Courses
(1 review)
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Recipe Reviews
bunyip from Melbourne, VIC
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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