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: Dec. 10, 2003

These had a good flavor which was even better the next day. But the quantity of sauce was enormous, and I'd either halve the sauce or double the lamb. The carrots gave it a sweet, mellow flavor, but were ignored by all the men in our family.

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4 users found this review helpful

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kim*designer

Cooking Level: Expert

Home Town: Elizabeth, Pennsylvania, USA

Living In: Washington, Pennsylvania, USA

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Reviewed: Nov. 14, 2003

This was an excellent recipe. We used some tomato paste and chopped the tomatoes, as has been suggested. We also added extra rosemary for added kick. Wonderful for company or for the holidays. Thanks for the great recipe!

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2 users found this review helpful

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GINARAE24

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Reviewed: Nov. 12, 2003

These are delicious. The only change I made was omitting the tomatoes. I wanted to intensify the "meaty" flavor, so I used a very rich beef stock along with the chicken stock. It worked. The sauce was almost like a demi glace.

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59 users found this review helpful

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aCookInLaQuintaCA

Home Town: Saint Petersburg, Florida, USA

Living In: La Quinta, California, USA

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Reviewed: Nov. 3, 2003

THIS IS A FANTASTIC RECIPE. WE LIKE THINGS A LITTLE SPICY SO INSTEAD OF SALT AND PEPPER I USED A GENEROUS AMOUNT OF "EMERIL'S ORIGINAL ESSENCE". I ALSO USED A LITTLE MORE OLIVE OIL AND MORE ROSEMARY AND THYME. THIS IS COMFORT FOOD AT ITS VERY BEST AND ONLY GETS BETTER THE NEXT DAY. I SERVED IT WITH ROSEMARY MASHED POTATOES. OUTSTANDING DISH.

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3 users found this review helpful

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EM4BERN

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Reviewed: Sep. 3, 2003

Wonderful flavor! I added some coursely chopped portabello mushrooms the last five minutes. My neighbor who generally doesn't care for lamb loved it.

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3 users found this review helpful

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Dillie

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Reviewed: Jul. 29, 2003

My boyfriend loved this dish! It wasn't difficult and was very flavorful.

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FAT KAREN

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Reviewed: May 29, 2003

nice recipe..just thought that it was alot of wine..hate to use a $15 bottle of Merlot on three lamb shanks(which was 3 lbs actually).so I used probably 1 cup. turned out fine. a lot of 'gravy' left. I will take the advice of one other reviewer and freeze it for later use..such as a lamb stew.

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4 users found this review helpful

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gracie

Cooking Level: Expert

Living In: Kelowna, British Columbia, Canada

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Reviewed: Mar. 11, 2003

Wonderful flavor. I got so much sauce that I'm freezing the 1/2 recipe or so I had extra and plan on making more shanks or stew with boneless lamb. I only had dried herbs, but they worked fine using 1:3 ratio of dried:fresh herbs. Definitely a winner!

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14 users found this review helpful

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MOMMY20816

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Bethesda, Maryland, USA

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Reviewed: Feb. 25, 2003

My husband loves lamb shanks but I have never prepared them. I looked up this recipe and have made them 3 times in 3 weeks! Excellent.

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IRISLANE

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Reviewed: Feb. 14, 2003

Incredible recipe. My first time cooking lamb shanks and it was very straight-forward (almost fool-proof). The lamb turned was tender and very flavourful. My husband thought that it was better than our favourite restaurant. Will definitely make again....

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KORYMCDONALD

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Reviewed: Feb. 4, 2003

Chop the tomatoes before adding. A little tomato paste also gives it a richer flavor. Make sure to cook down the liquid to a slightly thick consistancy. I tend to agree to serve it the next day if possible...the flavors meld in the sauce. Reheat it covered in the oven. This is a keeper!!

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14 users found this review helpful

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JANINE PERKINS

Cooking Level: Expert

Living In: Clayton, California, USA

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Reviewed: Jan. 8, 2003

Yummmmmmy!!! It is really delicious! Instead of using canned chicken and beef broth, I made my own and it turned out excellent. The mashed potato and peas are just perfect on the side. This is a truly magnificent recipe. Thanks!

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Suh McCaw

Cooking Level: Expert

Home Town: Melbourne, Victoria, Australia

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Reviewed: Jan. 1, 2003

I've served this to dinner guests many times and am ALWAYS asked for the recipe. Easy to follow recipe and easy to cook. The very best recipe for lamb shanks I've ever made.

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3 users found this review helpful

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VICKI VAUGHN

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Reviewed: Dec. 20, 2002

May I just say that this recipe is truly outstanding. Lamb shanks aren't easy to get hold of in the UK but it's well worth the effort of trying to do so - not least because of this particular recipe. I have done it about five times so far for dinner parties - including once for a Masterclass chef who thoroughly enjoyed it. I'm not a very good cook but this works so well that people seem to think I CAN cook! I'm writing this review now because I have guests for dinner tonight and I'm doing it again. I can smell it cooking right now and I've just been thinking that I don't actually want to share the contents of the pot with anyone! I want to eat it all by myself because it is soooo good. Thank you to S. Hodge who gave us this recipe - it's much appreciated. People think I can cook because of it!

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TMFJANE

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Reviewed: Sep. 12, 2002

This is a classic dish for many reasons; simplicity, ease of preperation and excellent results that is sure to please. A possible variation that I have found to be excellent is the addition of capers, olives and dried figs. Essentially the same as this recipe with the addtion of apprxoimately 2 tbl spoons of capers, 2 cups of dried figs (halved), and a good handfull of black olives (15-20). Intead of tomatoes (or in addition to), 1/4 cup tomatoe paste that you cook in a moderate pan until it changes to a deep burgondy red, then add the stock and bring to the boil, then add to the casarol dish with the lamb etc.

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RANCIMDOTH

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Reviewed: Mar. 17, 2002

Just had these for dinner. They were wonderful, quick and easy. I do not use wine usually and had a bottle that someone gave me for Christmas. It was great and all the alcohol is cooked out COMPLETELY! Next time, I will just use two cans of chicken broth and beef broth instead of the wine. I don't buy the stuff! Thanks for a great dish! Reminded me of all the home comfort food of my youth!

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16 users found this review helpful

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HEART2HAND

Cooking Level: Intermediate

Home Town: Los Altos, California, USA

Living In: Portland, Oregon, USA

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Reviewed: Mar. 3, 2002

Truly awesome! I would recommend making this when friends come over, because it fills the house with its delicious aroma, making everyone extra hungry! I served with Polenta, and I had extra Polenta and sauce (no meat) because it was that good. Even my 5 year old daughter liked it!

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KENSOFT

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Reviewed: Jan. 27, 2002

absolutely outstanding. sauce is very fresh tasting. you could win contests with this recipe. yum yum

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Martha Smallwood

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Reviewed: Jan. 17, 2002

I need quick meals and this is really great especially when you are entertaining guests.. you get all the preparation out of the way and then you can enjoy the company. Definite family favourite.

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D2NURSTEN

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Reviewed: Nov. 14, 2001

EASY & EXCELLENT! Even better if put in frig (covered) for two days and reheat before serving. (Gives all the wonderful flavors time to get acquainted!) I served it in warmed bowls with crusty foccacia to dip in the sauce. NO LEFTOVERS!

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3 users found this review helpful