I thought it was very good for how simple it is, but with some additions. While the rice was cooking in a rice cooker, I sauted the mushrooms with green onions. When I added the salsa I also added about a teaspoon each of garlic powder, cumin and chili powder. After I mixed everything together, I wanted a little bit more spice, so I added a teaspoon of Srirachi hot chili sauce. After baking for 20 min, I added more shredded cheese and green onions to the top and baked for another 10 min. I served it with a dollop of sour cream.

Reviewed On: Apr. 6, 2011

I cooked this recipe exactly as written, with the exception of dried cliantro for fresh. It was delicious! Definitely a keeper and a recipe for when you're having others over for dinner. Don't leave our the apples- they are amazing!

Reviewed On: Jul. 24, 2010

After simmering for the 3 hours, I removed the meat from the shank and simmered for another hour (with the shank still in the pot). I used one large lamb shank, instead of the 4 in the recipe and thought it was an adequate amount of meat, although 2 would have made it perfect. My husband said it was "pub quality", so this recipe is a keeper.

Reviewed On: Mar. 14, 2010