Reviewed: May 7, 2012

Absolutely delicious and easier than pie to make! My family is not big on lamb and my husband wasn't that hot on the idea, but he loved it and had 3 servings. There was a single serving left which was gone the same night. I do not cook with any type of alcohol (I live with a friend or two of Bill), so I used beef broth instead of red wine.

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Reviewer:

MKosak

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Paradise, California, USA

Reviewed: Mar. 7, 2012

It came out awesome not very much work just time.

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Reviewer:

jt21178

Reviewed: Feb. 28, 2012

These did taste like lamb but other than that not really much flavor which is odd. The meat was very tender though and my husband liked it but said he would have added more spices like cumin, bay leaves, thyme ect. I would then have finished it off in the oven and added a bit more of a punch to the sauce by adding balsamic vinegar and more beef bouillon.

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Reviewer:

Cheelara

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Home Town: Leeds, Alabama, USA

Living In: Lincoln, California, USA

Reviewed: Nov. 11, 2011

Hubby was a big fan and super easy!

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Reviewer:

wongduncan

Reviewed: Oct. 28, 2011

Great recipe! I did not have time to saute the onions. I just threw everything into the slow cooker. I did add celery (it was precut with the onions I had in the fridge). I cooked it on low for 8 hours. It was delicious!!!!! Thanks for the recipe. I will make it again and again.

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Reviewer:

Ayse

Cooking Level: Intermediate

Living In: Westfield, New Jersey, USA

Reviewed: Sep. 26, 2011

I don't know what I did wrong – I'm usually good at following directions – I did not care for this.

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Reviewer:

CathySalustri

Reviewed: Aug. 5, 2011

So so good!

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Reviewer:

Pie

Cooking Level: Intermediate

Reviewed: Jun. 27, 2011

Terrific recipe. I used a can of beef broth and 1 tsp of better than bouillon beef flavor with lamb shoulder chops and it turned out great.

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Reviewer:

joannstar

Reviewed: Nov. 2, 2010

We did not like this recipe. We love lamb but had never had shank before. It was tough and really tendony, almost impossible to eat and very little actually edible meat. (We will never have shank again.) The sauce had a great flavor but was way too greasy even after I de-fatted it. Maybe it did not braise enough, although it was in the crock pot for 8+hrs.

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Reviewer:

lauren

Cooking Level: Expert

Living In: Concord, Massachusetts, USA

Reviewed: Oct. 15, 2010

I'd give it 10 stars if possible. I did not cook it in a sloooow cooker but had it out in 4 hours and fall off the bone is true. This is awesome and recommended. Additionally I was told this is restaurant quality. Thank you for sharing.

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