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I made this in the crock pot. Browned the shanks, sauteed onions, carrot and garlic, threw it all in the crock pot and let it go on low for 6 hours. Reduced some of the liquid and served it over the shanks and couscous. Very yummy and fairly easy to throw together.

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mommymakeit4u March 16, 2010

Really lushious Lamb Shanks!! The onions,garlic, carrots and tomatoes, with the wine, herbs and pepper make the most incredable gravy!! Dark and lushious. The cooking time is perfect; the result was succulent fall of the bone meat. I just did 2 shanks, they were quite large and there are just two of us; I left the rest of the ingredients as stated in the recipe and used beef stock, it took a little less than a liter. Served them over mashed garlic potatoes and with Parmesan Brussel sprouts (by Brenda M ~ #62752), a nice match. Used the veggies left from making the gravy, the left over gravy, meat and mashed potatoes to make a Shepard's pie for supper tonight. This is a wonderful recipe and we will certainly make them again!! Thanks for sharing a really tasty treat!!

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Derf November 15, 2004

Very good. I did dredge and brown the shanks. The only other changes I made was to add some powdered rosemary, because I like it with lamb. I used Herb Ox Salt Free beef for the broth with some beer as part of the liquid (as a tenderizer), and I covered for the 1st half of the cooking time. They weren't quite tender after 2 hours so I added an extra 30 min cooking time. I thickened with a cornstarch slurry. I would definitely make again with no other changes needed.

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jaybee chef January 19, 2015

This is easier than it looks. Delicious. I will make this again.

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Nado2003 April 28, 2013

Yummo! Beautifully tender and a great sauce / gravy. The lamb shanks I used were beastly in size so took closer to 3 hours to cook but got devoured pretty quickly.

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Peter J August 14, 2012

I had three shanks that I wanted to use up, so I used the whole recipe. Next time, I will cut the recipe in half (way too much liquids) and use fresh tomatoes as it was a bit of a waste to use a half a 28 oz can of tomatoes (that was all that I had). To make the gravy, I left the shanks in the crockpot (turned off, but kept warm) and tried to reduce the liquids. Next time, I will strain the liquids a bit and keep the veggies. I thickened it with a beurre manier (2 T butter, 2 T flour) and the gravy came out wonderful. My DH and I thoroughly enjoyed this meal. Cheers to a great recipe!!! P.S. I cooked this in the crockpot; 1-1/2 hours on high, 4 hours on low

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Abby Girl September 03, 2010

I also did in a crock pot. Instead of the wine, I used a dark beer. Reduced unstrained cooking liquid on the stove. Made some coarsely mashed potato to seve along with meat and sauce. EXCELLENT!

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Potatohead November 27, 2009

This was excellent. I made it as written, except for half of the salt and 1/4 of the pepper. I served it with whole green beans and rice pilaf. Definitely a keeper.

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kathrynwhitcomb November 18, 2009

O M G EXCELLENT.. needed 3 hrs at 350 degrees where I live, but OMG. 9/2009 - making this again .. finally got shanks for a good price! VERY excited for dinner tonight!!!!!!

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Amberngriffinco September 17, 2009

Oh so good - served with mashed potatoe and JustJanS Thyme and Mustard Carrots. My 3 shanks (weighing about 450g each took the 2 hours and were melt in your mouth lamb). The gravy was to die for - make sure you have plenty of mash and or bread (if you can take the carbs) to sop it up with - well worth the effort. The only sub I made was that I had no dried oregano so used dried basil. Would have also served with broccoli and fresh beans but :oops: forgot to put the steamer on. Thank You Jan made for Resipe Swap #26 March 2009 Ausie forum.

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I'mPat March 20, 2009
Braised Lamb Shanks