Reviewed: Nov. 2, 2009

My only complaint is that next time I will be using a different part of the lamb. I have never had lamb shanks so I didn't realize that they were mostly greasy, dark meat. Other than that, the seasoning and sauce was just divine!

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VAgamecock32

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Reviewed: Oct. 20, 2009

The lemon peel gave this a great taste. I used about a cup of red wine and a cup of beef broth. Served this over Quinoa for a change. Did cook this in a covered dutch oven in a slow oven(320) for about 3 hours. 'Fall off the bone' goodness! Thanks for the recipe.

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gracie

Cooking Level: Expert

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Reviewed: Oct. 19, 2009

Easy and very tasty. Any decent red wide does the trick. I used a Malbec.

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Ed K.

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Reviewed: Oct. 12, 2009

Great!

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LINDA

Cooking Level: Intermediate

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Reviewed: Aug. 16, 2009

I was unable to get lamb shanks, so I used veal shanks. Everything else exactly the same. One of the best meals I have ever made!!!

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andrea

Cooking Level: Intermediate

Home Town: Rahway, New Jersey, USA

Living In: Boca Raton, Florida, USA

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Reviewed: Feb. 23, 2008

Delicious! Did thicken the gravy though. Will make again!

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The Metz

Cooking Level: Expert

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Reviewed: Dec. 5, 2007

Very good and simple to make. My husband and I both liked it, and my kids ate it, although they needed ketchup to make it taste more kid friendly.

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nhaft

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Reviewed: Aug. 17, 2007

I tested out my slow cooker for the 1st time tonight with this recipe. I used white wine instead of red and it was delicious. My guests were asking for more. The smell was amazing all day in the house and the meat fell off the bone. We Loved it - super tender lamb shanks served on a bed of mashed potato with broccolini on the side. Yum!

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HipHotel

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Reviewed: Feb. 11, 2007

My husband and I like lamb, and we absolutely loved this recipe! The lamb comes out very tender and just melts in your mouth! This is definitely a keeper!

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