kelljob Recipe Reviews (Pg. 1) - (11251399)

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Rosemary Braised Lamb Shanks

Reviewed: Apr. 25, 2011
So tasty. I'm just learning how to cook, and this was super easy! Although, I think I need to get myself a baster. No matter how many shanks you make, I'd recommend using all the broth. Maybe pour 1/4 cup of stock every so often. I didn't have a lid big enough for this pan, so maybe the moisture was escaping. Regardless, it turned out so delicious. Definitely worth the wait. Though, I wish I would have had more sauce. It absorbed everything like a sponge. Also, I'm not a huge fan of onions, but actually wish I would have added more because the caramelized flavor was to die for. NOM. I'll be recommending this to family and friends for sure :)
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Reviewed: Aug. 4, 2010
SO tasty. Followed exactly, but added a pinch of cumin and used shallots - only because I had them handy in the fridge. I am new to cooking and this was the EASIEST recipe to follow. Friends raved about this for days! Will definitely make again in the very near future :)
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Moroccan Roasted Carrots

Reviewed: Nov. 6, 2011
These are good hot, cold or somewhere in-between. The original Moroccan recipe says to serve at room temperature.
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