Reviewed: Dec. 24, 2011

Great, our fav. winter meal. I use Beef shanks, chix stock, dried rosemary & thyme. I use a porter instead of a stout. All my variation are due to not having the specified ingredients in the pantry.

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2 users found this review helpful

Reviewer:

adapa

Reviewed: Jul. 17, 2011

Made this with a home brew imperial stout. Increased the amounts of aromatics, then used a stick blender after removing the meat to puree the liquid and veggies into a wonderful sauce.

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6 users found this review helpful

Reviewer:

TimDroz

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Stuart, Florida, USA

Reviewed: Jun. 18, 2011

Perfect in the slow cooker, ideal winter meal

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3 users found this review helpful

Reviewer:

paulhewett

Reviewed: Mar. 14, 2011

I made this for my mother-in-law this past weekend, because she loves lamb shanks . . . and Guiness. It was a tremendous hit! I served it with cheesy polenta, also from this site, and it was definitely an excellent combination. I DID, however, use my pressure cooker instead of the stovetop method, but that was only because I was shorter on time than I planned to be. I'm not a huge fan of lamb, but this was so tender and did not taste in any way gamey. It was very delicious, and I recommend it for something different!

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4 users found this review helpful

Reviewer:

reddelicious

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Cooking Level: Expert

Home Town: Saint Peters, Missouri, USA

Living In: Saint Charles, Missouri, USA

Reviewed: Jan. 28, 2011

I am very disappointed to say that I hated it. I followed the recipe exactly, so I'm not sure what might have gone wrong, if anything, but it was really bad. My husband and I both stopped eating it and we threw out the leftovers. I've had lamb shank before and loved it. That was not this recipe.

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7 users found this review helpful

Reviewer:

Kat in WA

Reviewed: Jan. 3, 2011

THIS IS A DELICIOUS MEAL AND HAS A VERY RICH TASTE. WE HAVE FRIENDS THAT CALL AND ASK WHEN WE ARE GOING TO HAVE THE LAMB SHANKS AGAIN, IN ORDER TO INVITE THEMSELVES TO DINNER!

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5 users found this review helpful

Reviewer:

murphy47

Reviewed: Nov. 14, 2010

Thought it was great. I used a home brew chocolate espresso stout.

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5 users found this review helpful

Reviewer:

pappyseal

Reviewed: Mar. 21, 2010

Found it tasty enough but not impressed enough to make it again.

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5 users found this review helpful

Reviewer:

diane-tony

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Chateauguay, Quebec, Canada

Reviewed: Mar. 14, 2010

After simmering for the 3 hours, I removed the meat from the shank and simmered for another hour (with the shank still in the pot). I used one large lamb shank, instead of the 4 in the recipe and thought it was an adequate amount of meat, although 2 would have made it perfect. My husband said it was "pub quality", so this recipe is a keeper.

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12 users found this review helpful