Any suggestions for how to replace banana leaves in a recipe? This is a Mexican style dish that calls for the meat (lamb shank) to be rubbed in a spice paste, then wrapped in banana leaves and foil and then baked. I now live in Germany, and don't have access to banana leaves...!
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If you can't find anything big enough to wrap in make a layer of grape leaves (fresh or well-rinsed canne dones), wrap in them and then in foil per the recipe.