Reviewed: Oct. 29, 2011

add beef stock and some vege

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Reviewer:

soyyun

Reviewed: Jan. 16, 2011

Awesome!!! Cooked without Rosemary though!

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Reviewer:

mosweett

Reviewed: Jan. 6, 2011

Incredibly good - followed recipe exactly although turned mean frequently. Picture does not do it justice. Will be a favourite now.

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Reviewer:

Frances

Reviewed: Dec. 22, 2010

I did not care for this. I thought it was strange to make lamb with white wine, and might try it with a red, if I venture to try this again.

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Reviewer:

leahrv

Reviewed: Sep. 24, 2010

This sauce does nothing to enhance the lamb flavor. In fact, the lamb completely overpowers it. The sauce would be good with lighter-flavored protein (such as fish or chicken), but just doesn't stand up well to lamb. I was totally disappointed!

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Reviewer:

chloeads

Reviewed: Aug. 7, 2010

Yes; this is good. I didn't have the time it would take to prepare it according to the recipe, so I browned the lamb shanks, loaded the ingredients into a pressure cooker, and let her go for 45 minutes, letting the pressure drop of its own accord. It was really tasty! I would make it again, and probably use the pressure cooker againn, too.

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Reviewer:

JBHALL

Cooking Level: Intermediate

Home Town: West Pittston, Pennsylvania, USA

Living In: Hummelstown, Pennsylvania, USA

Reviewed: Apr. 23, 2010

Tasted like pot roast; a poor one at that. Seemed like a waste of fresh lamb.

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Reviewer:

allenr

Reviewed: Mar. 28, 2010

It is a woundefull dish I used red wine instear of white, a Merlot. The dish came out wounderful the meat was so tender.

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Reviewer:

Dan

Cooking Level: Intermediate

Home Town: Smithtown, New York, USA

Living In: Spotsylvania, Virginia, USA

Reviewed: Feb. 10, 2010

I gave three stars because even though I didn't enjoy this particular recipe, those I cooked for did. I found it terribly bland, almost as if the white wine soaked out any possibility of flavor which is hard since rosemary tends to be a strong ingredient by itself and usually then only more potent as other herbs/spices are added. Now my guests loved it, it was a nice alternative to the usual mint jelly. They found the recipe to be a great tenderizer for the lamb and mighty tasty. I guess you either love this or hate it.

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Reviewer:

idonteatblue

Cooking Level: Expert

Home Town: Cape May, New Jersey, USA

Living In: Washington, D.C., USA

Reviewed: Feb. 5, 2010

I used a Lamb roast cut into 1-1.5 inch thick slices. I made this recipe as directed and it came out perfect! I am already planning to make it again soon.

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