Braised Lamb Shanks Recipe Reviews - Allrecipes.com (Pg. 7)
Reviewed: Jul. 11, 2006
As good as any I've had. All a shank should be.
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Reviewed: Apr. 25, 2006
This is a great recipe! A little brown sugar will also cut down the sourness. I found that this worked really well in a crock pot as well as the oven. I've also used diced leeks and zucchini on the bottom layer.
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60 users found this review helpful

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Cooking Level: Expert

Home Town: Adelaide, South Australia, Australia

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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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18 users found this review helpful

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Cooking Level: Intermediate

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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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Photo by Matt
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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15 users found this review helpful

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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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Photo by Lissie Brooks
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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11 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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Displaying results 61-67 (of 67) reviews

 
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