The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Feb. 15, 2006
Made a wonderful valentines dinner! Based on other reviews I cut back on the balsamic vinegar. Served it with soft polenta - perfect match! I have set this recipe aside to use with company.
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11 users found this review helpful

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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.33 star rating.
Reviewed: Feb. 7, 2006
I thought the sauce was too sour with all the basalmic vinegar, lemons and red wine. I'd cut way back on the vinegar, and probably leave out the lemons the next time. Meat was great however.
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13 users found this review helpful

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
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Reviewed: Jan. 22, 2006
This was really good, and really easy! I didn't have tomatoes so I used tomatoe sauce and it still came out really good.
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7 users found this review helpful

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jan. 22, 2006
This is so fantastic!! I loved not having to brown the shanks. I used about half the balsamic vinegar but would not change a thing otherwise!
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27 users found this review helpful

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Dec. 26, 2005
This was very good. We did add a little brown sugar to the sauce after we removed the meat and thickened it with corn starch to go over our polenta.
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6 users found this review helpful

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Cooking Level: Expert

Home Town: Salinas, California, USA
Living In: Vacaville, California, USA

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