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. 29, 2012

They were simple to prepare and better than we get at our local restaurant, even with my modifications. I didn't have any broth, so I added more water, figuring that the lamb itself would flavor the braising liquid, which it did. The smell of them cooking was incredible, they were unbelievably fork-tender and deliciously flavored. A winner!

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noflies

Reviewed: Apr. 25, 2012

My first time making lamb, it was amazing!! Everyone in my family enjoyed it, definitely what I'll be making the next time my parents come over!!! I also cut the recipe in half, and used whole tomatoes with the skin on, only because I could not get without!! A family favorite for sure!!!

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lilboardchick

Reviewed: Apr. 22, 2012

I used diced tomaotes - may have been a bit too tomato-ie for me. The meat was falling off the bone so tender. Served it with garlic mashed potatoes. A very good recipe - very easy too.

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Vinnie B

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Reviewed: Apr. 10, 2012

My family LOVED this. The best part is that you can serve this whenever you have everything else done and it will still be hot. The only thing I did differently was to take the lid off at 1.5 hours so the broth would boil down to more of a gravy. Absolutely fantastic recipe.

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OSuzyQ

Reviewed: Apr. 2, 2012

I made this the first time i cooked lamb and for once i liked lamb! No gaminess at all! It was heavenly tender. I could cut it into the garlicky mashed potates with a spoon! Thank you so much for sharing!!!

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Jennyjenkins

Cooking Level: Expert

Home Town: Effingham, Illinois, USA

Living In: Louisville, Kentucky, USA

Reviewed: Mar. 24, 2012

Made these today. I was actually sick, so I propped my laptop open and had my husband do it. He followed the recipe exactly (halved, we did 3 shanks), and it was very good. If I had made it, I would have added more rosemary and thyme, and more spices to the sauce. Next time I will also add mushrooms. The meat was 'fall off the bone" goodness!

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Jan

Cooking Level: Expert

Home Town: Oakville, Ontario, Canada

Reviewed: Mar. 1, 2012

Def a husband pleaser!

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andrea.jane

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Fernandina Beach, Florida, USA

Reviewed: Feb. 11, 2012

I loved this recipe. I had to substitute beer for the wine as I only had white wine in the house and didn't think it would suit lamb. I cannot wait to try it again with the wine. I also only used beef broth as I felt it would give a bit of extra body to the beer base versus using both chicken and beef. I can tell that the recipe as written will also be fabulous. My husband who is fussing about his lamb loved this too. I served with fresh baked rolls to sop up the extra liquid.

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CBROWN352002

Reviewed: Jan. 27, 2012

My husband really loved this and I really enjoyed making it but I was disappointed in it really... I felt like it wasted an expensive cut of meat... If I wanted pull apart meat I would use something cheap. Lamb Shanks/Chops should be red in my opinion. But the husband really liked it so it may have been me.

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LeftyChefty

Reviewed: Jan. 22, 2012

I'll have to taste the leftovers tomorrow but everyone seemed to like it. Even my sister, who doesn't eat lamb, really liked it. Served with Cheesy Polenta, Sugar Snap Peas, mashed potatoes, and my own creation of broccoli with lemon, pine nuts, and butter.

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