Braised Lamb Shank with Ras El Hanout, photos by donna
I’m finishing up answering copy-edit queries on the new book, my beliefs on the core techniques of cooking due out next fall from Chronicle, and also going over some last minute testing with the good folks at
cookskorner.com.
One of the recipes being tested is a Moroccan-style braised lamb shank using lemon confit and the blend of spices known as
ras el hanout. The testers asked, for those who weren’t able to find it in their town, should I include a recipe for it.
The book is already running long and I’m not an expert on the subject, so I thought why not include a link to it rather than my own version? Yes, but how do I know the online version I find will be any ...
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