recipe reviews for:

Rosemary Braised Lamb Shanks

“Lamb shanks that are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite roasted garlic mashed potatoes, as you need something to soak up the wonderful sauce that is created with these. A fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait.”

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Reviewed: Aug. 26, 2008

A very "ok" (read: standard) recipe. Very nice, flavorful, cheap recipe. Love slow cooking cheap cuts of meat... you can eat like a king, with minimal impact on your pocketbook. Saved money can be used for important things such as: large screen TVs and beer :)

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fibreoptik

Cooking Level: Expert

Home Town: Pointe-Claire, Quebec, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Jul. 25, 2008

I reduced all the ingredients by half. Instead of cooking the dish on the stove I put it in a fairly shallow pot and put it in the oven at 350 degrees for two hours covered, followed by 30 minutes with the top off. Cooking it this way reduced the liquid enough so that it didn't have to be reduced further before serving. Much easier than cooking it on the stove where you have to watch it. anyway, Spectacular presentation, brown and gorgeous, served right out of the pot.

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Michael B

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Reviewed: Jun. 24, 2008

I can't believe this tasted so good!! My husband said it's like something he would get from a restaurant. I didn't have any red wine so I used white wine instead. I would definitely make it again. So easy too!

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Cooking Level: Beginning

Living In: Vancouver, British Columbia, Canada

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Reviewed: May 6, 2008

There are a few key steps with this recipe. You need to use canned condensed broth, and not add any water. When you are simmering the shanks in the pot for 20 minutes at the end without the lid, it should be a good paced simmer(you are wanting to start reducing the sauce). Depending on the size and depth of you pot you might need longer than 15 minutes to reduce the sauce after you remove the shanks. It has to be a real full boil, and the sauce should reduce to almost half. Hope this helps

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S. HODGE

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Reviewed: Apr. 27, 2008

This was fabulous! I have wanted to make braised lamb shank for years. Finally decided to do it yesterday and used this recipe. Probably one of the best meals I ever made. Served over a portabello and shallot risotto. To die for

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Michael B

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Reviewed: Mar. 29, 2008

Great Sunday dinner! Made this for Easter & husband & I really enjoyed it. I halved the recipe & used half a bottle of merlot & a little more than half of each of the broths & still had plenty of sauce (boiled the heck out of it for about 30 min. at the end to reduce per suggestions). Also added a small package of sliced baby bella mushrooms in with the onions, etc. & they made the sauce even more delish. However the polenta I made was too rich for it. It's already a fairly rich dish so next time I'd opt for mashed potatoes or rice instead.

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deeny

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: Mar. 18, 2008

I cooked up this recipe this morning and into the slow cooker it went, I returned home to a mouth-watering aroma! As other reviewers have suggested, I browned the shanks, fried the veggies, added the liquids, let it come to a boil and piled it into my slow cooker. Although I halved the recipe as it is only my boyfriend and I and it was still perfect! The only problem is there is no canned broths (or stocks as we call it)available in Australia so I subsituted powdered stock mix and doubled the stock:water ratio to give it a bit more flavour. Also, I removed the lid for the last 45min so the sauce could thicken up a tad. A taste sensation!

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smellpup

Home Town: Gold Coast, Queensland, Australia

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Reviewed: Mar. 2, 2008

I let the liquid boil down a bit and then added a box of whole wheat couscous. Delicious.

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BaloneyJoe

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Reviewed: Feb. 15, 2008

Very good....Will make again..

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JAZZYJEWELZ

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2008

Excellent! sooo tender and the sauce was gorgeous 5* from me!

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Rob Smith

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Reviewed: Jan. 23, 2008

I just add about 1/4 cup of merlot wine and about 1/4 cup of spanish wine. beside that make as recipes indicates

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blackpear1

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Reviewed: Jan. 8, 2008

I made this dish last night and it was a hit! My husband loved it and said "it's a keeper"! Since we got together 3yrs. ago, I have been cooking him the best recipes I can find and this is one that I will try to cook for him often. I followed the recipe exactly and the trick here, like mentioned by others, is to boil the sauce on high for about 5-10 mins. It gives you a great sauce that you'll want to keep for dipping bread in it, it's that good.

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Elva

Cooking Level: Expert

Home Town: Encinal, Texas, USA

Living In: Durham, North Carolina, USA

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Reviewed: Dec. 17, 2007

This was absolutely amazing but I used a 3.5 lb leg of lamb and skimmed off as much fat as I could. Braised the leg, then browned the veggies, and boiled the liquids (burgundy wine) before slow cooking it for 9 hours. I baked cornbread and put a square on the bottom of a bowl and topped with the slow-cook mixture and topped with baby peas. My boyfriend thought this was To.Die.For!!! Thanks so much for such a wonderfully tasting meal. Already a "keeper" recipe!

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Tifbabe

Cooking Level: Expert

Home Town: Cedar Springs, Michigan, USA

Living In: Naples, Florida, USA

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Reviewed: Dec. 1, 2007

I thought this was excellent, and a wonderful dinner to serve guests. BTW, virtually all braising recipes like this one (or like Osso Buco for example) require that once the meat is done, the pot should be uncovered and left to cook until the sauce thickens and concentrates its flavor (this can take 30-45 minutes). Having "too much liquid" as apparently more than a few cooks did, is not a fault of the recipe but is instead the natural and inevitable result of braising recipes.

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CaptYack

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Rockaway, New Jersey, USA

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Reviewed: Oct. 15, 2007

I took the meat off of the bone and served over mashed potatoes to make it easier to eat. Next time I will let the lamb sit over night with rosemary, thyme, salt, pepper. :) A lot of liquid left over, but needed to braise the lamb.

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figueroa579

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Reviewed: Sep. 28, 2007

I really loved this recipe- couldn't believe I made something so heavenly!! Now a family fave.

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DANDREA1

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Reviewed: Sep. 24, 2007

Very good. Definitely make more gravy, its delicious.

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Alan

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Reviewed: Jul. 9, 2007

Great lamb shanks My first time cooking them and they turned out perfect! I used a jackson triggs merlot and they were purple but tasted wonderful! The juices make a great gravy I just mixed equal amounts of butter and flour then added a small amount of watkins beef gravy mix then added the pan juices from the lamb and it was a beautiful meal:)

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Sophie

Cooking Level: Intermediate

Home Town: Moncton, New Brunswick, Canada

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Reviewed: May 4, 2007

I was very diappointed. I followed other people's advice and halfed the amount of liquid and it was still soupy. Won't be adding this one to the rotation. Sorry.

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BoxerMom

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Reviewed: Apr. 9, 2007

Very good. I did, however, add 1 beef boulain cube at the end when I was reducing the sauce. I wanted a deeper flavor. There was a lot of liquid left-over and took about 45 minutes of boiling on high to get it down to the consistency I wanted. Overall, a great recipe thanks!!

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