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How to adapt this recipe ??

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How to adapt this recipe ??

bill | Jan 11, 2003 08:39 AM

Hi guys,

Can you offer simple advice about how I would adapt the recipe below for one lamb shank instead of six ? Would you simply divide by one sixth ? or will that dilute flavors too much ? This is a situation I find myself in often -- having to turn a standard "for four" recipe in to a "just me" recipe. Are there general rules/tips ?

Also, I want to use red wine instead of white -- a problem ? how do ya think that will effect ?

Thanks !

http://www.epicurious.com/run/recipe/...

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