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. 1, 2005

Great recipe. I used dried herbs instead of fresh (including a bay leaf) and also added some celery. After browning the lamb & vegetables I transferred it to the oven for 3 hours rather than cooking it on the stove top. The lamb was very tender and fell right off the bone.

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Jun. 14, 2005

Fabulous! I did not add the tomato paste as others has suggested but used beef stock only in place of the chicken stock and it was great! My partner said it was 'outstanding' and wants to have it regularly- Its definetly going into the rotation!!

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HUNGRYKIWI

Home Town: Waiuku, Auckland, New Zealand

Living In: Botany Downs, Auckland, New Zealand

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Reviewed: May 11, 2005

I cooked with beef instead of lamb and it still turned out wonderful!

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AJay7

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Apr. 1, 2005

Awesome! I lo-o-ove lamb and this is a winner. The only problem for me is that I have a real hard time finding lamb shanks. But when I can find them, rest assured this will be the recipe I use. Thank you so much!

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Pat

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Reviewed: Mar. 3, 2005

Hubby loved it, loved it, loved it! Made it exactly as written. It made enough sauce for double the amount of shanks (which I wish I'd made and frozen for future dinners). Easy make-ahead recipe for company-quality or special occassion dinners. A winner!

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LITTLEPUFFY

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Reviewed: Feb. 2, 2005

I used beef shanks instead (couldn't find lamb shanks). Added one can of tomato paste like other reviewers had suggested -- turned out a little too tomatoey for me. Next time I'll just add 1/2 a can of tomato paste. But overall a pretty good meal. The meat was so tender, and it fell off the bone! Thanks.

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THYMEKEEPER

Cooking Level: Beginning

Home Town: San Francisco, California, USA

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Reviewed: Jan. 20, 2005

Great recipe. It doesn't re-heat well so best eaten on the day it is cooked.

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Sarah2006

Cooking Level: Expert

Home Town: London, Greater London, England, U.K.

Living In: Thorne, Yorkshire, England, U.K.

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Reviewed: Jan. 5, 2005

I actually used veal for this recipe, plus I used bottled herbs, not fresh and reduced the amount. My husband thought it was fantastic, but I'm glad I added the small can of tomato paste as recommended in other reviews. It was definitely needed.

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risa89103

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Jan. 1, 2005

What a winner, lovely rich sauce and tender shanks. I added 2 tsp brown sugar, small tub tomato paste and 1/2 cup of chopped dates which thickened the sauce. Thanks for a top recipe

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windwalker

Cooking Level: Intermediate

Living In: Hobart, Tasmania, Australia

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Reviewed: Nov. 11, 2004

Lamv was tender sauce was thick and tomatoey. smelled delicious cooking. I served with mashed potatoes, next time will make rice. the gravy is more suited for rice. Only thing I changed was I added 1 can of tomato paste.

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laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

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Reviewed: Nov. 9, 2004

I would give it 4 1/2 stars if that were an option. Don't scrimp on the rosemary if you can help it. Mushrooms are also a nice addition.

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concretejungleprincess

Cooking Level: Intermediate

Home Town: Lower Hutt, Wellington, New Zealand

Living In: Osaka, Osaka, Japan

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Reviewed: Oct. 5, 2004

WOW! Excellent! Made mashed potatoes with it. Had plenty of gravy to pour on the potatoes and lamb!!!! Husband said it was better than any lamb shank he's had in a restaurant!

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SIMPLYSIMPLE

Cooking Level: Intermediate

Home Town: San Rafael, California, USA

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Reviewed: Aug. 22, 2004

A big hit, will be doing this one again.

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JULIEC148

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Reviewed: May 15, 2004

This is great...Made it and fell in love with Lamb ...Before this I never ate lamb...

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DANCERREP

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Reviewed: Apr. 26, 2004

This recipe was brilliant. It was simple to prepare and received rave reviews from my guests. I didn't change the recipe at all and it worked a treat.

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JOANNA04

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Reviewed: Apr. 19, 2004

It was probably me, but I didn't find this recipe very appetizing. It had a funny smell and took forever to cook. I ended up giving it to my parents who absolutely loved it! My husband and I, however, won't try this one again. Sorry.

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WDSCULLY

Cooking Level: Expert

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Reviewed: Mar. 18, 2004

I was looking for a lamb recipe and came across yours. It was absolutely delicious. I did, however, cut back on some garlic and on some liquid. I used 5 garlic cloves, 1 1/2 cups wine, 1/2 can of tomatoes and 1 can of beef broth. I followed the rest of the recipe as you suggested. Thank you for a meal I will use over and over again.

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LIZ139

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Reviewed: Mar. 3, 2004

Delicious, I will definitely make this again.

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MDRSARAH

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Reviewed: Jan. 27, 2004

This is one of our favourite recipes. We have been making it for years. I brown the shanks and then place in slow cooker. I cook veg and sauce until boiling and then poured ontop of shanks. I cook on low for 7 hours (or high for 4 hours.) So tender! I then remove shanks and thicken sauce with a water/cornstarch mixture. Yummy!!!!

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CLAREBARE

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Reviewed: Jan. 21, 2004

Gosh what can I say I am usually pretty picky so take these 5 stars to heart. I have never cooked lamb shanks before, I was too scared, these are wonderfull!!!! Very tender and flavorfull. I followed the directions exact. The only change I made was to add a can of tomato paste to the sauce mix. Husband LOVED the meal. Said to make this a repeat for sure. Also make sure to serve with mashed potatoes or rice or polenta for all the gravy. And when it says bring juices to a boil for 15 mnts. to reduce, that does mean a rolling boil. 8 or 9 on your stove, the gravy WILL reduce by half.

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