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Jan it really surprised me that this recipe hasn't been reviewed before, this is a really good recipe and I know that I will make it alot. The bacon and worcestershire sauce really gave this an excellent flavour. I used malt vinegar and chicken stock and as my shanks were larger than normal I cooked it for about 2 1/2 hours on 160C (320F) until the meat was falling off the bones. I served with mashed potatoe and green beans and even my 2 year old asked for more. Thanks for a great recipe.
Great! The sauce had a slightly smokey flavour from the bacon and Worcestershire and the shank was beautifully tender. I used two large shanks that were about 600g each so like Jules cooked for 2.5 hours at 160C.
This was mega easy and absolutely fabulous. It made heaps of yummy sauce for over a steak the next day. This is defiately a keeper for comfort food on a cold night.
I have never cooked these before, so thought I might give them a try. They turned out really well DS and DH really enjoyed these for a change. I served these with mashed potatoes and vegetables. DH said these had a great flavour and DS loved the gravy. Easier than I thought to make, so will be trying these again. Thanks Jan
These are wonderful!! The sauce is amazing and the smell as the shanks were cooking was really yummy. I served ours over courgette mash with spinach and it was the best dinner. The shanks absolutely fell apart and out of the 4 I cooked, I only managed to save one for the photograph as the meat fell off the bone on the others as I was lifting them out of the pan. Another great shank recipe Jan :)
Absolutely totally outstanding even the DM who spurns gravy/sauce was mopping this one up. Served on a mash of potatoe and sweet potatoe with steamed carrots, spinach and beans. I used 3 shanks weighing between 400g to 450g each and cooked at 150C in a fan forced oven (was allowing 2 1/2 hours but at 2 they were already just beginning to fall off the bone so turned oven done to 75C and served at the 2 1/2 hour mark). Didn't need to thicken the gravy just spooned it over oh I could just go on and on, a definate keeper when shanks are available at a reasonable price. Thank you Jan, made as a recipenap for Recipe Swap #25 February 2009 (Aussie Forum).
This was my first attempt at lamb shanks, since my DP (a chef) usually cooks them the traditional way with rosemary & red wine. Now that it was my turn to cook, I thought I would try this recipe instead. WOW! Was this dish delicious & tasty? YES. Was it ultra easy to make? YES. Did it look like a restaurant quality meal when served atop creamy mash & steamed beans? YES. And most of all, did it impress the chef & our 2 year old son? YES, YES, YES! I made the recipe as listed, took out the shanks when done (just over 2hrs & meat was coming away from the bone) & covered to keep warm while I added cornflour to thicken the sauce & then blitzed it quickly to blend it all together. The result - a true winner that is sure to impress! Not a scrap left on our plates... thank you for a great recipe.
Yummy recipe! I adapted it for the crockpot, chucking it in on high for an hour after browning the shanks and onions, then turning down to low for another 7-8 hours. Didn't have bacon so used smoked paprika instead. Also added 1/2 t of garlic powder. Next time I'll take the sauce out of the crockpot a bit early and thicken it on the stovetop. Served with a spinach salad and potato wedges. Yummy!
Fantastic flavours, we loved this!! It was so easy to make, put it in the oven & forget about it. The only change I made was after it was cooked, I added a little bit of cornflour & water to the liquid to thicken it up. As per your suggestion I served it with mashed potatoes & green beans, the leftovers are for lunch - Yum. Thanks JanS, for a great recipe.