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: Apr. 17, 2006

My boyfriend wanted lamb for easter and I had no clue as to how to make it. Luckily I found this recipe and received rave reviews from him all evening. I added fresh mushrooms to the recipe and I only used half the liquid that the recipe called for like other reviewers had suggested. There was still way too much, but I added some cornstarch and it thickened nicely. Next time, I will add even less liquid, but awesome awesome recipe!!!!

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ATLMICHELLE

Cooking Level: Expert

Home Town: Southington, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Apr. 7, 2006

Fantastic - Wonderful - Tasty! I doubled the garlic, threw in some mushrooms and reduced the sauce for an extra fifteen minutes. It turned out amazing!

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Reviewer:

eva

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Living In: Los Angeles, California, USA

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Reviewed: Mar. 17, 2006

This recipe is Lambtastic! The first time I made it, used half the amount of lamb and I halved all the other ingredients. It came out perfect. The second time I made this recipe I followed it exactly. I found that I ended up with way too much liquid. So instead of reducing down all that liquid I made a delicious risotto out of the extra liquid. It was easy. I sauteed some garlic in a pan, added the risotto rice to the pan and then continued to add the liquid until the risotto was done. I finished it off with some grated parm. The liquid that remained in the lamb dish was then reduced down to the perfect amount. I love this dish because I always have leftover red wine that I don't know what to do with. This dish is perfect for using up all that red wine that I hate to throw away.

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L.B.

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Reviewed: Mar. 8, 2006

This turned out okay. I'd never made lamb before, and the other people at the table said that it was a good way to cook lamb, but I didnt think the flavor was spectacular. I ended up with a ton of somewhat watery sauce.

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Reviewer:

Olivia79

Cooking Level: Beginning

Home Town: Portland, Oregon, USA

Living In: Houston, Texas, USA

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Reviewed: Feb. 26, 2006

Thought this was just okay. It was kind of bland. Seemed to be missing something.

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VARUCADARLING

Cooking Level: Expert

Living In: Glendale Heights, Illinois, USA

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Reviewed: Jan. 15, 2006

Good, but way too much sauce. I should have heeded previous advice to either double the meat or half the sauce.

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IMISHLA

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Reviewed: Dec. 28, 2005

Not terribly experinced with Lamb, but this worked out very well

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Reviewer:

Ricardo

Cooking Level: Beginning

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Reviewed: Dec. 4, 2005

The recipe was just okay. It looked great but the taste wasn't outstanding in any way.

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ajax

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Reviewed: Nov. 21, 2005

yez.... this quite pleased chopsy's chops

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chopsy's chops

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Reviewed: Nov. 14, 2005

didn't change a thing. EXCELLENT!!! Served with garlic mashed potatoes and salad. Thanx S. ...CHIC...

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elfhelp

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Reviewed: Nov. 13, 2005

Amazing home-cooked Tuscan meal. As mentioned in the notes, it is excellent over polenta.

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Joey R

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Reviewed: Nov. 13, 2005

Just plain excellent

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Scherran

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Reviewed: Nov. 7, 2005

I used lamb ribs instead of lamb shanks and fresh tomatoes instead of canned tomatoes. I served it with roasted garlic mashed potatoes too, it was a really great combination. Thanks for such easy and nice recipe!

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Reviewer:

Lydia

Cooking Level: Intermediate

Home Town: Kuala Selangor, Selangor, Malaysia

Living In: Kampar, Perak, Malaysia

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Reviewed: Nov. 2, 2005

An excellent way to serve lamb - the recipe enhances, without overpowering, the meat's delicate flavor. I had plenty of leftover sauce, so I spooned it over creamy polenta with Parmesan cheese - superb!

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KEN921

Cooking Level: Expert

Home Town: Mount Vernon, Illinois, USA

Living In: Houston, Texas, USA

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Reviewed: Oct. 24, 2005

Absolutely delicious! I added a bit of fresh mint and butter (at the end) to the sauce. I am going to dream about this tonight! I loved the fact that this didn't taste like "lamb."

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Reviewer:

JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Oct. 17, 2005

a hit all around. all the work goes in the prep time. i made it with roasted garlic and parmesan mashed potates which helped soak up the delicious sauce. i would have liked to have gotten the sauce thicker, but it was delicious nonetheless. highly recc!

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BRENTBUNTIN

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Reviewed: Oct. 16, 2005

This is a great way to prepare lamb shanks, the few things I have been doing a bit differently over the years is to use much less wine, and to chop the tinned tomatoes using their juice as well, I then finish mine off in the oven after a good braising, covered tighty for 2 hours, then about 20 minutes before serving I add a can of cannellini beans ie:(white kidney beans) and serve over a bed of pasta in large individual serving bowls. And it is always a winning dish!

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PHILHERB

Cooking Level: Professional

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Reviewed: Oct. 7, 2005

My boyfriend and I made this recipe for my family, who can be quite fussy, and they all loved it. We changed the broth for stock cubes. I don't know what "broth" means in the US, but in England it is a thick, lumpy soup and we didn't think that would compliment the shanks.

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Caz

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Reviewed: Aug. 23, 2005

This was absolutely scrumptious. Lamb shanks are my husband's favourite meal and he has been looking for a good recipe for ages. We wouldn't change a thing in the recipe. We served it with broccoli and baked potatoes and it was a big hit.

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Princess Flounce

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Reviewed: Aug. 20, 2005

This was a great base recipe to start with. I made a few changes, as we don't like rosemary and I reduced all ingredients by 1/2 (except garlic & carrots) as I only made 2 shanks (about 1-3/4 lbs.) We also omited the chicken broth and only used beef broth and used a White Merlot. I substituted an Italian Seasoning for the Rosemary and Thyme. I thickened the sauce a bit with corn starch and served the sauce/gravy over mashed potatoes...YUM!!

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