Reviewed: Feb. 13, 2012

This is awesome! Used merlot and then drank the rest with dinner. The only negative is that I don't have a Dutch over so used my Pyrex casserole dish. The lid is soaking and hopefully will recover from the burnt on sauce. But will definitely make again.

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Reviewer:

Kristy

Cooking Level: Intermediate

Home Town: Sheridan, Wyoming, USA

Living In: Chino, California, USA

Reviewed: Jan. 17, 2012

I agree that this is a great recipe for non-lamb lovers. It made a believer out of me. I tweaked it a little since I didn't have some of the ingredients but had to make it for my husbands birthday meal since he loves lamb. I only added 1/4 cup of vinegar but probably could have omitted it altogether since I also added capers! Also I only had a half a yellow onion so I added green onions with it. Left out the lemon completely and spread minced garlic over the shanks, and added 2 more cloves of roughly chopped garlic to sauce. Used a good sweet red Zin and ONE 14oz. can of stewed Italian tomatoes I chopped in smaller pieces, which was plenty. Sprinkled dry basil on top and would leave out the oil next time as there was plenty of fat from the lamb. I also added some peeled potato pieces to thicken and absorb the sauce during cooking. After dinner, I couldn't stop picking at it! The sauce was so tasty. Next time I will add mushrooms too. It smelled like lamb, but didn't taste like it. I will make this again for my husband and will enjoy it with him.

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Reviewer:

cstephcook

Reviewed: Nov. 10, 2011

Absolutely delicious. I didn't change a thing. Plenty of leftover gravy to put on pasta, too. Really great.

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Reviewer:

darlenejoy

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Cooking Level: Expert

Home Town: Stone Ridge, New York, USA

Living In: Santa Clara, California, USA

Reviewed: Oct. 29, 2011

I made this recipe to scale, but only added 1 lemon quartered. I found with even this the oil from the peel gave the dish a bitter after-taste. I would either peel the lemon or omit it altogether. After 3 hours meat was very tender and fell off the bone, but couldn't overcome the lemon-oil after-taste,

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Reviewer:

brobzzz

Cooking Level: Intermediate

Living In: Woodridge, Illinois, USA

Reviewed: Jul. 24, 2011

I made this as directed with the only change being that I halved the vinegar and also the lemon but I wasn't too thrilled with the results. It came out much too sweet, oily, and lemony. Also, as written, the instructions for the lemon are confusing. It reads that there should be 2 lemons quartered and if I'm supposed to place a lemon quarter on each side, it doesn't make much sense unless the pan is 8 sided?? I *think* it should have read 2 lemons halved.

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Reviewer:

CaptMicha

Cooking Level: Beginning

Living In: Brookeville, Maryland, USA

Reviewed: Jun. 22, 2011

I'm sorry but even with half the balsamic vinegar, 2 tablespoon brown sugar, and one lemon I thought liquid was too sour. The meat was delicious. I like that this recipe does not require browning the shanks in oil before baking. I grilled the meet on the bbq for about 8 minutes to burn off some fat and get that smoked flavor. Next time I will omit the lemons and vinegar altogether and just use red wine. Thank you.

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Reviewer:

NADO2003

Reviewed: Jun. 18, 2011

This recipe works even if you don't have the balsamic vinegar and basil. You just might want to tone down the amount of vinegar if you use a different kind. I also used Lamb Shoulder Steaks instead of Lamb Shanks and it still turned out excellent in my book. As a side dish I just boiled up some celery, carrots, and red peppers with a little garlic, salt, and black pepper. According to the rest of the household everything turned out well. They think that I put a bit too much black pepper in with the vegetables. Something along the lines of it being too hot.

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Reviewer:

Downhillshot

Cooking Level: Expert

Home Town: Boise, Idaho, USA

Living In: Garden City, Idaho, USA

Reviewed: Apr. 25, 2011

This is the best recipe I have ever found on this website! Excellent! It is pretty easy, and the result is outstanding! (The only thing I changed is I reduced the salt a little) Fabulous!

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Reviewer:

Sarah_Tennessee

Reviewed: Mar. 1, 2011

We love lamb and this recipe in particular. Agree with most about the vinigar and cut to 3/4 cup, used 8 cloves of garlic too. With 1 hour remaining we added 12 quarted fresh mushrooms. Best served with "Country Pride Egg Noodles which can be found at most Walmart's; this brand makes a big dirrerence.

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Reviewer:

dave0320

Home Town: Liberty, Missouri, USA

Reviewed: Feb. 17, 2011

Hmm this recipe was tucked in the back of my recipe binder. My husband made this 'as written' foe mothers day of 09'. I thought the wine/lemon/balsamic needed to be toned down a-whole-lot and balance it with brown sugar or pair it with a slight sweeter side dish.

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