Q: Scaling recipes

[ahr]

I'd absolutely sworn off all Internet browsing until I got my tax papers in order, but I couldn't resist popping in for a minute to post a question.

Having eaten those memorable lamb shanks, I was excited to see the sample recipe posted at Fat-Guy.com.  For my purposes, however, six shanks will be too many.  So, finally to my question: When scaling such a recipe by half, are all ingredients reduced proportionately, or must different adjustments be made?

Thanks and best wishes.

[Tom Valenti]

Basically, scale it with direct proportions.

A word of advice: if you are going to the trouble of making the braising liquid, make a full batch and you can always freeze half, so the next time around you are good to go.