Reviewed: Oct. 2, 2009

This was a wonderful dish for a dinner party as you can prepare everything in advance and then let it cook whilst you enjoy a cocktail or two with your guests. I baked mine in the oven at 180 degrees centigrade for 2 hours.

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scv

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Reviewed: Sep. 22, 2009

This recipe was easy and taste awesome! I used Sherry in place of the wine and addes some petite red potatoes during the last 45 minutes they simmered... After it was done I took out the meat and potatoes and thickened the sauce. YUM!

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Sep. 1, 2009

I made this with only one lamb shank but only halved the sauce ingredients using my cast iron skillet. It was fantastic!

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violetaria

Cooking Level: Beginning

Home Town: Pompano Beach, Florida, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jun. 6, 2009

This recipe resulted in a luxuriously rich dinner that is guest-worthy. I made exactly per directions in my deep cast iron skillet and served with steamed broccoli and wild rice. This is one I will look forward to making again!

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ALLISONHALEY

Cooking Level: Intermediate

Living In: Napa, California, USA

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Reviewed: May 29, 2009

AMAZING!!! I didn't even need a knife. Meat was so tender, served it with risotto and veggies. YUMMY!!

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Kimyatta

Home Town: Oakland, California, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Apr. 18, 2009

Ohhhhhhh soooooooo good! Meat was so tender and the smell was wonderful! I served it with Red cabbage and apples. We will be having this again real soon.

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Molly's Mom

Cooking Level: Intermediate

Living In: Port Charlotte, Florida, USA

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Reviewed: Apr. 6, 2009

These were wondeful! as good as what my mother used to make. Everyone one in the family went back for 2nds - kids included.

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Starla

Cooking Level: Intermediate

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Reviewed: Feb. 17, 2009

This recipe was awesome and pretty low maintenance. The only change I made was to salt and pepper it a little before searing. Poured the remaining sauce over the meat and some roasted potatoes and it was brilliant.

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Trinity

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Feb. 8, 2009

I have tried this with shanks and lamb steaks as well, and it came out wonderfully every time. It's also very good with sherry instead of white wine. Even the kids liked it! Very flavorful, easy, and totally worth the effort. Don't be afraid of the rosemary--it takes this much, and it's amazing.

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binaknits

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Reviewed: Jan. 31, 2009

I really enjoyed making this recipe. i did, however, alter it a bit by using red wine instead of white, that gave it a richer flavor. My husband is still talking about how good it was!!

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trina

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Reviewed: Nov. 17, 2008

It's a very easy and yummy recipe. my family loves it.

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carmen

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Reviewed: Oct. 16, 2008

This was fantastic and the recipe was so concise, it was a breeze to make. A perfect dish for a chilly night. The meat just melted off the bone!

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hissyfit36

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Reviewed: Jun. 21, 2008

Simply gorgeous, they just dissolved in your mouth. I served them with roast potatoes and vegies. I poured some of the juices over the vegies at the end. Compliments all around from everyone. I was enjoying them so much I didn't want my plate to become empty. I will most definitely be cooking them again and I made no changes to the recipe.

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janzjewelz

Cooking Level: Expert

Home Town: Caerphilly, Glamorgan, Wales, U.K.

Living In: Sydney, New South Wales, Australia

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Reviewed: May 26, 2008

It was absolutey delicious. I served it with garlic mashed pots and the rest of the wine!

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meanchef

Cooking Level: Intermediate

Home Town: Penfield, New York, USA

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Reviewed: May 18, 2008

Well that was easy! Five stars just for the convenience. The flavor was great, too, so this will stay in the recipe box. Near the end of the cooking time, I threw some asparagus and carrots into the oven to roast and heated up some leftover potatoes for a very easy dinner. I took others' suggestion to make gravy by whisking in some flour with the liquid after the meat was plated. Tasted great with the veggies.

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junglepeachpie

Cooking Level: Intermediate

Living In: El Cerrito, California, USA

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Reviewed: Mar. 23, 2008

excellent. best part was I could make it a day ahead and reheat on Easter. For gravy, I put the cooking liquid in the blender and made a gravy with that.

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congosquare

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Reviewed: Mar. 8, 2008

I make lamb shanks all the time, and this was a different "take" on one of our favorite meals. I actually put them in a crockpot with a little less wine to start. They came out beautifully moist and the meat fell off the bones. A real winner.

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maddi

Cooking Level: Expert

Home Town: Chico, California, USA

Living In: Stockton, California, USA

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Reviewed: Jan. 1, 2008

Braised lamb shanks are one of my favorite meals and I was drawn to this recipe because it was so simple. But it was so bland and I ugly. But I was able to save it by adding some hearty vegetable broth, a couple cinnamon sticks and some tomatoes.

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Bette Crocker

Cooking Level: Expert

Living In: Oakland, California, USA

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Reviewed: Dec. 14, 2007

Very tasty!! My husband was drooling when he walked through the door. I couldn't let the wine "gravy" go to waste so I thickened it with a little flour, so I could pour some over the lamb when I served it.

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MegPie22

Home Town: Kentville, Nova Scotia, Canada

Living In: Gales Ferry, Connecticut, USA

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Reviewed: Jun. 21, 2007

Like another reviewer, I too bought lamb shanks and didn't know what to do with them. :) Always up for trying new things! I followed the recipe exactly, and even my husband (who hates anything "fancy") enjoyed it. WONDERFUL

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KHARAHLYN

Cooking Level: Intermediate

Living In: Ellwood City, Pennsylvania, USA

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Lamb Shank Braised in White Wine with Rosemary

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