Braised Lamb Shanks

Total Time:
5 hr 50 min
Prep:
20 min
Inactive:
2 hr 30 min
Cook:
3 hr

Yield:
4 servings
Level:
Easy

Ingredients
  • Extra-virgin olive oil
  • 4 lamb shanks (each about 1 1/4 pounds; 1 shank is a portion)
  • Kosher salt
  • 1 large Spanish onion or 2 small yellow onions, cut into 1-inch dice
  • 3 carrots, peeled and cut into 1/2-inch dice
  • 3 celery ribs, cut into 1/2-inch dice
  • 4 cloves garlic
  • 1 (12-ounce) can tomato paste
  • 2 cups hearty red wine
  • 2 tablespoons finely chopped rosemary leaves
  • 10 to 12 thyme branches tied together in a bundle
  • 3 to 4 cups water
  • 4 bay leaves
  • Gremolata, recipe follows
  • Gremolata:
  • 1 orange, zested
  • 1 lemon, zested
  • 1/4 cup finely chopped parsley leaves
  • 1 small garlic clove, minced
  • 2 tablespoons freshly grated horseradish
Directions

Preheat the oven to 400 degrees F.

Coat a large Dutch oven generously with olive oil and bring to a high heat. Season the shanks generously with salt and add them to the pan. Brown well on all sides. This is an incredibly important step; do not rush it.

Meanwhile, puree the onions, carrots, celery and garlic in a food processor until it becomes a coarse paste. Remove and set aside.

Remove the shanks from the pan to a sheet tray. Discard the excess fat from the pan. Add a little more oil to coat the bottom of the pan and add the pureed veggies. Season with salt, to taste. Saute the veggies until they are very brown and aromatic, about 20 minutes. The brown veggies should form a sort of crust on the bottom of the pan, do not let this burn; it is where a lot of the flavor is! Don't rush this step either, since this is where you will develop the brown color and flavor.

Add the tomato paste and brown for 5 minutes. Stir in the wine, chopped rosemary and thyme bundle. Stir frequently and cook until the wine has reduced by about half.

Add the shanks back to the pot and pour in 3 to 4 cups of water. The shanks should be submersed, if they are not, add more water. Add the bay leaves to the pan, cover and put in the preheated oven. The cooking time will be about 2 1/2 to 3 hours. Turn the shanks over about halfway through the cooking time. Check the shanks every 45 minutes or so. If the liquid has reduced too much add more water. Defat as you go.

Remove the lid during the last 30 minutes of cooking time for maximum browning. When the shanks are done the meat should be incredibly tender and flavorful. Transfer to serving plates and garnish with Gremolata. Serve with Hard Polenta Cakes, if desired,

Call yourself a superstar!!!

Gremolata:

In a small bowl, combine all ingredients and set aside until ready to use.


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4.6 116
I was disappointed in that the lamb was very bland. The sauce had a nice flavor but it could not save the lamb flavor. item not reviewed by moderator and published
hey, I'm John and this is worth the time and the effort to make. I like to have given it a TEN!!!!!!  item not reviewed by moderator and published
OUTSTANDING LAMB SHANKS! Reading through the other reviews, I completely disagree that there is too much tomato paste. It is very important to take the time to brown the vegetable puree and then after adding the tomato paste take the time to brown it again. The sauce once the lamb shanks have cooked in the oven is so luscious and rich. I served the lamb and sauce over mashed potatoes with the bright gremolata on top. SO DELICIOUS!!!! item not reviewed by moderator and published
This is just a really good recipe for lamb shanks. Have cooked it before and will cook it again. item not reviewed by moderator and published
The dish was tasty and smelled wonderful while cooking. We served it over pappardelle, a nice wide egg noodle. The recipe seemed unnecessarily complicated. It took a long time to prep and the cooking time was too long for an evening but too short for an all-day cook while you're at work. It seemed like a restaurant recipe that someone attempted to adapt for a home cook without trying it. Pureeing the vegetables and then adding the tomato paste meant that it was almost impossible to keep them from burning, especially at 400°. Besides creating a hellish mess in our pot, the burnt bits added an unpleasant bitterness. The resulting texture of the sauce was like baby food. Lamb shanks stand up well to a long cooking time so next time we'll leave the veggies in a small dice, reduce the temp after browning the shanks, and stretch out the cooking time, more "Nonna" style. We disagreed on the tomato-iness of the sauce, so might end up trying a little less tomato paste. item not reviewed by moderator and published
Followed recipe and agree that there's way too much tomato paste in the recipe. Sauce was awful. Shanks were good, but in that sauce, was inedible. Husband hated it. item not reviewed by moderator and published
I made this a few years back, and I believe i did only use half the paste and pureed some tomatoes, i also added a little bit of vinegar (mom told me it would tenderize the meat). Half way through cooking I found the sauce to be too soupy so I added in rice, some small red potatoes, and some baby carrots. My boyfriend absolutely loved it! I was just going to ask will it make a differnce on cooking time if i cook it at 350? the dutch oven i have now only goes up to 350 degrees? item not reviewed by moderator and published
I always like to check back with Anne's recipes when I find new ones; I just received my copy of Mary Ann Esposito's "Ciao Italia" and picked up some Lamb Shanks at half price (sell by date :-). So, I made Mary Ann's Roman Lamb Abbacchio al Forno, but with Anne's browned (minced not pureed) veggies, with 2 Cups decent Chardonnay NOT RED, no tomato paste, 1 T each toasted Cumin and Corriander seeds (ground) and added the water per Anne's braising instructions. It doesn't count as a fusion, because both recipes were Italian; but, since I love Cumin and Corriander together with Lamb, I guess it's at least a meditarranean treatment :-) item not reviewed by moderator and published
This is delicious! Took me longer than the stated times, but it is good. Browning definitely the key to both the lamb shanks and veggies, adds the next depth of flavour! Used half the tomato paste as stated and whizzed the veggies in my Vitamix in seconds. Thanks for the great recipe. item not reviewed by moderator and published
I followed the recipe as written, using a full bodied Chianti. It came out delicious. Next time, I'll try it with 1/2 the tomato paste. item not reviewed by moderator and published
One of our absolute favorites! I make this about 4 times a year and never had any desire to change anything. Bravo Chef Burrell item not reviewed by moderator and published
One of the best dishes I have ever made, and I have cooked a lot of food in my life! I did decrease the tomato paste by half and it was just the right amount. For the leftovers, I pulled the meat from the bone and cut it into bite-size pieces. Then sauteed some mushrooms with shallots, white wine and thyme, added to lamb with some heavy cream, and made a wonderful sauce for some pasta. So, so good! item not reviewed by moderator and published
I made this last night for dinner. I only used 6oz of tomato paste which was enough. but I was not really excited about this dish to me it just didn't have allot of flavor. it was ok but just reminded me of a pot roast. item not reviewed by moderator and published
I made this last night. It was delicious. I added all 12 ozs of tomato paste and found that using the cuisinart to pulse the vegetables into a paste was extremely important in the success of this recipe. It would not have been the same had I minced the veggies. I took the entire 20 minutes to cook the paste and get it brown in color. The veggie paste gave the sauce a texture that was like a ragu. It was not bitter at all (after it continued to cook and brown. The wine might have made it bitter, but it cooks down and the bitterness leaves it. Instead of water I added a combination of chicken stock and water. When ever you braise, there will always be grease in the sauce. It was super easy to remove the grease as it sat right on top of the sauce. I served it with the bone on the meat on top of Papparedelle noodles. The bones are so massive, I think next time I will just take the meat off and mix it with the sauce and serve on top of noodles. item not reviewed by moderator and published
Okay. I love meat on the bone. I am Italian and grew up learning to love the beautiful taste of spaghetti sauces, main meals, all made with meat in mind. I created this meal yesterday because when I go to a restaurant and there is a shank recipe I am too intimidated to deal with the bone, because everyone else is so not into it. I made this yesterday. Ooh, la la, best ever. I of course did not read thoroughly the recipe, so I came home with a tube of tomato paste. 4.65 oz. double condensed. I used this, along with having to use a portion of my onion as a shallot. It was so delicious. The sauce of parsley, zest , horseradish, garlic made me feel like I was at one of my favorite french bistro restaurants in Lake Zurich, Illinois. Not a cheap dish, but for someone who like to cook delicioso! item not reviewed by moderator and published
Was not very pleased with this recipe. I was wary of using that much tomato paste in a recipe, but I followed the recipe as written. As I suspected the sauce came out very acidic and rather than a deep rich flavor I found it a bit harsh. There was no way the veggie flavor could come through with all that paste.The color of the sauce was so unappetizing that I am eternally grateful I didn't serve this to company, just my poor hubby who was up all night with heartburn. I should have followed my instinct and used crushed tomatoes in place of the paste. item not reviewed by moderator and published
Love it! I have used this for brisket in place of the lamb shanks a few times awesome! item not reviewed by moderator and published
Rich excellence, next time I would add less tomatoe paste and maybe add whole baby carrots or another starchy veggie in larger chunks. I doubled up on most of the herbs. I cooked it for 2.5 hr plus 25 min w lid off. I also added 1 additional celery and carrot. item not reviewed by moderator and published
Was hoping to convince my husband to like braised meat, which he does't generally like. The reviews on this were awesome. I don't know if I did something wrong in that I didn't see the episode. I 'm guessing that I really need to trim as much visible fat as possible, but the recipe didn't say that. But following the recipe everything smelled delicious, but my sauce was solid grease. I got rid of all the lamb grease after browning . The braising liquid was solid grease. There was none of the veggie or tomato taste that I could use without getting an oil slick. My husband even remarked that of all my new recipe tries (over about 10 years this was about his least favorite. item not reviewed by moderator and published
LOVE this recipe. For those who are mindful of their meat sources, and are looking for “Clean Protein,” my family gets all of our meat and beef from a 100% grass-fed beef source. The farm also has pastured poultry, lamb, and pastured pork. You can order their pastured meats online at Pasture Prime Family Farm. Keep posting these amazing recipes Food Network! item not reviewed by moderator and published
I have made this twice now with great success. I did not serve this with the gremalota, but instead took the cooked shanks and pulled all the meat off the bones and shredded it. then I put in back in the sauce with some of Chef Anne's fresh pasta cut wide like tagliatelli. So very yummy! item not reviewed by moderator and published
This is my go to recipe for Lamb Shanks. I have tried others but I always come back to this one. Thanks Anne. U Rock. item not reviewed by moderator and published
This is very easy to make and has a wonderful rich flavor. I used a Chianti wine which I think gave it a deep flavor. This is a wonderful cold day dish. I paired it with Risotto which was creamy and wonderful with the lamb. item not reviewed by moderator and published
I used a Pinot Noir for the wine in this recipe although I doubt using a Cabernet would have caused an off flavor. I always use wine that I would also enjoy drinking. That said, this is my new best friend of a dish. I served it with mashed potatoes, and steamed zucchini and asparagus...and by the way, I didn't puree any of the veggies in the sauce, and liked the way it presented. Thanks Anne! item not reviewed by moderator and published
I have made this recipe twice. It is absolutely my favorite lamb dish. Talk about comfort food on a cold winter day. I love you Anne! item not reviewed by moderator and published
I wanted to love this, I really did. Did the recipe exactly as written, and did the cooking times exactly as written, but we didn't adore the sauce. I bought a decent but inexpensive cabernet as the red wine component, and wonder if the wine you use makes the difference in the ratings. I'm wondering if a sweeter wine would make the all the difference - but don't know if I wish to try it again. I must say that the lamb shanks were sooooo tender and flavorful. And for some other posters who don't have a food processor to grind the veggies into a coarse paste, I was thinking maybe a grater would do the job and save time and give almost the same results. item not reviewed by moderator and published
Do not start with pre-heating the oven. The preparation took me over 1.5 hrs since I did not have a food processor and needed to mince everything myself. I had to brown the veggies for almost 40 minutes because of this. I chickened out and used a whole can of tomato paste and ignored the reviews. Regret! Too much tomato! Next time and believe me, there will be a next time I shall follow the reviewers. I baked at 375 for 3 hrs. I ate one shank & put the rest in the fridge. The next day, it was DELISH! It took me forever to find horseradish but I am so glad it did as it delivers an extra kick. I feel like a gourmet cook. It is simply delicious and my man was super impressed!!!! THANK YOU!!! item not reviewed by moderator and published
Awesome. Made it almost eaxctly.. (had only a 6 oz can of tomato paste and subbed 1/2+ can of diced tomatoes in their juice. I also unexpectedly had to leave after just an an hour in the oven. I turned it down to 200 and endedup coming back like 5-6 hours later. It was fabulous. Served it with soft polenta.. thank you Anne!! item not reviewed by moderator and published
Delicious. I made it exactly the way it was written. I would not change anything-that includes the 12 ounces of tomato paste. The red wine and tomato paste give this dish a deep, rich, full flavor. My husband and friends loved the dish. item not reviewed by moderator and published
Love, love love!! I made this recipe for my first time making lamb shanks and we loved it!! I will agree that you should cut the amount of tomato paste in half. I added some cippolini onions half way through cooking and served over slightly mashed baby red potatoes. My husband was raving about it to his coworkers the next day! Can't wait to make this one again. Thanks Anne! item not reviewed by moderator and published
Best lamb recipe yet. First time making this recipe and my family thoroughly enjoyed every bite! Thanks Anne, this recipe is a keeper. In fact I probably will make it again in the near future. It was easy to follow and extremely delicious. Only changes I made, I didn't have all the vegetables, but I had a fridge full of awesome veggies, so I substituted - still delicious. I also used just 6 oz of tomato paste. item not reviewed by moderator and published
this is my second time making this dish last time i used only 6oz. tomato paste as i will again but more garlic love this recipe! i also use a cote du rhone for the wine and will serve with rice pilaf and naan breads cant wait for dinner! item not reviewed by moderator and published
I have made this 3 times now, and my husband and I LOVE this recipe, but then I love pretty much every recipe of Anne's that I have tried! item not reviewed by moderator and published
OMG!!!! These were delishhhh!!!!!! was my first time making lamb Shanks and because my husband and I looove chef Anne I decided to go with her recipe and waooo as we expected did not dissapoint, the only change that I made was that I only used 6oz of tomato paste instead of the 12oz but everything else I followed exactly how the recipe call and they come out wonderful!!! Plus we have a cup of wine with dinner, the same I used to cook the Shanks and waooo again!! It was a party in my mouth, great combination of flavors. item not reviewed by moderator and published
Excellent recipe! try it with half the tomato paste. item not reviewed by moderator and published
Good recipe needs edits - why the foil? item not reviewed by moderator and published
This recipe is GREAT - even though the first taste was very tomatoey, we kept going back for more and saying WOW,! The secret is the puréed veg and the texture and depth they give the sauce. I might use less tomato next time. For tomorrows leftovvers I added cinnamon - yum. Will make this in many variations now! Thanks, Anne! item not reviewed by moderator and published
This one didn't do it for me or anyone in my family. All the tomato paste overwhelmed the flavor of the lamb shanks. item not reviewed by moderator and published
This sauce was so delicious and rich. Served the lamb with brown rice and a salad....my guest loved it. This is a keeper. item not reviewed by moderator and published
First time making lamb shanks and they were just as wonderful as I was hoping for! item not reviewed by moderator and published
Never never have I tasted such a great recipe. Just do what Annne tells you what to do and you will not believe how good these lamb shanks are. They were purchased at Whole Foods for around eight dollars a piece and were large. The carrots, onions and celery has to be chopped up in the food processor to do it right. And be sure to cook it for a low and slow bake, the meat will fall off the bones. MY lady friend who thinks she is a gourmet cook and always wants me to add to many herbs even admitted it was great the way I cooked it and she ate the whole thing. The only thing we had with it was some marinated vegetables. And believe me we were full. item not reviewed by moderator and published
Awesome recipe Anne! The only problem was I made only 4 shanks. Next time I will make 6 to 8 shanks so I can have some leftovers. This is a great recipe for people new to cooking. It does take some time to make, but all the steps are easy to prep and follow. Again Anne hit it out of the park, you get big flavor with common ingredients. item not reviewed by moderator and published
Even though my husband is out of town on business, I decided to make these for myself. Sublime. Absolutely sublime. This is my kind of meal. item not reviewed by moderator and published
I traditionally don't care for lamb but some of my guest do and since I wanted to make a dish to impress I thought I'd give this a try. OMG! The family and my guest went wild over this dish! I even liked it which is rare for me since I don't care for lamb. I bet you could make this with just about any meat and it'd turn out good. I followed the process (including browning to a T and the flavors we're fantastic. It's a keeper and I have Anne Burrell to thank for it. You Rock Sista! ~ Foodie Mean Troy Dean item not reviewed by moderator and published
I made this for my husband who LOVES lamb, and found that suddenly I am a Lamb Lover too! Great flavor (I substituted fig Balsamic Vinegar for mint. This is one I will make and serve again! item not reviewed by moderator and published
I've attempted braised lamb shanks before, and NONE came out as wonderful as Anne's recipe. I happened to have seen the episode on the air, and made it right after while the video was fresh in my head. This is so fragrant, tasty, easy! Note: The recipe here doesn't mention how Anne tied the Lamb Shanks before browning - it helps to tie the shanks around the perimeter rather criss-cross like you would put ribbon on a package. Until this recipe, I thought I would never be able to master lamb shanks...now, I can make a beautiful dish for my family that I know they will enjoy! item not reviewed by moderator and published
This was so delicious. Prep was a little time consuming because I took a lot of time to trim the shanks of fat and silver skin. I made 2 shanks and used about 2/3 of the ingredients. Fall off the bone tender! item not reviewed by moderator and published
This is my number one favorite recipe!! Thanks, Anne. I never knew how to cook lamb before and my son shared this recipe with me. Now I stock up on shanks when they are on sale. My only advice to first timers with this recipe, give yourself enough time. The longer it takes to prepare, the better the meal! Enjoy. item not reviewed by moderator and published
Was it good for you? I thought it was Awesome! I made the recipe without modification and used a nice Burgundy. I was concerned about using so much tomato paste but trusted the recipe. It paid off. Served it with Emeril's Creamy Polenta recipe on this site. Note: If braising at 400F keep checking your liquid level every 30-45 minutes. item not reviewed by moderator and published
If you like Chef Burrell's recipe for braised short ribs you should love this too. Using basically the same ingredients and technique to make the base sauce, it delivers the same fantabulous result, this time for lamb shanks. This has to be one of the best lamb shank recipes we've used. It is a keeper! A tip - or maybe it's a comment. Following the technique steps to puree the veg to coarse paste, browning it, adding in red wine and reducing are important for the recipe's outcome. Part of me goes "thanks for sharing" and part of me goes "arrrggghhh..." for cooks who say they diced the veg instead of making the paste or used sherry instead of red wine and rated the outcome of this recipe as great. Their outcome may have been great. But they did NOT make Burrell's recipe. In addition to serving the shanks whole, we've also used leftovers with meat pulled off the bone, put back into the sauce and used as ragu to serve with pappardelle. Simply delicious. item not reviewed by moderator and published
This is a fantastic recipe. I made it tonight, exactly as written, and it was huge hit. I served it over Anne's polenta cakes; the lamb fell off the bone, and the sauce was rich and delicious. Left over sauce will tossed with radiatore for tomorrow's lunch. 10 Stars for Anne. item not reviewed by moderator and published
Great taste,tender,fall of the bone goodness !!! item not reviewed by moderator and published
I first found this recipe in Anne's book (page 174, and while the process in her book is slightly different than this one online, they are essentially the same - WOW this is GREAT! Yes it does take a long time and the upfront prep takes a bit more than an hour (it took me about 30 minutes to get the vegetables to brown properly, but it is super easy and the time investment is soooo worth it. As I only cook for 2 people, I did just 2 shanks, but I only cut the soffrito proportions down by 1/4 becasue I wanted to make sure I had enough. This was a good decision as I felt the volume was perfect. The only tiny modification I made was to add a TBS or EVOO to the gremelata to help hold it together and add that nice Olive Oil flavor. In her book, Anne does not include the gremelata in this recipe, but I recommend it as it adds another flavor component and looks nice! item not reviewed by moderator and published
excellent recipe. My family loved it. Browning is key. item not reviewed by moderator and published
I served this dish to my sisters and mother, all seasoned cooks, and they loved it! I could not find lamb shanks at three different grocery stores so I used lamb shoulder chops. The meat was so tender and tasty and the broth was delicious with wild rice! I also floured the meat before I browned it. But other than that, I did not changed a thing. The Gremolata was good with it too but I achieved the same palate cleansing by serving it with a spinach salad sprinkled with fresh raspberries and a vinegarette dressing. Even those who do not usually like the taste of lamb will love this recipe! Thanks Anne! item not reviewed by moderator and published
Spent the day prepping for a hurricane and making this dish. Served it with Risotto Milanese. If the roof rips of the house I will go out having had an amazing meal! These are remarkable Lamb Shanks! item not reviewed by moderator and published
very tender and full of goodness : I think it would be good as a different kind of sloppy joe. item not reviewed by moderator and published
I DIDNT CHANGE ANYTHING BECAUSE I DONT KNOW HOW BUT THIS RECEPIE IS SOOOOOO DELISH I FOLLOW IT STEP BY STEP I REALLY DONT THINK IT NEEDS TO BE CHANGE. THANKS ANNE FOR REALLY SHARING YOUR SECRETS item not reviewed by moderator and published
It's summer here and I need comfort anyways! Anne rocks and I look to her for technique and then I adjust ingredients according to what is seasonal and handy. This is a tried and true technique, for sure- I added orange zest into the mix to brighten it a bit and omitted bay leaf just because I didn't have any- but I usually use them in my lamb concoctions. I always lightly flour my shanks before the mandatory browning process to help thicken the sauce throughout the cooking process. I served the lamb this time over leek & potato mash. I love polenta, don't get me wrong but today it was potatoes, next time risotto...you never know! Thank you Anne! item not reviewed by moderator and published
This recipe is AMAZiNG!! So many layers of flavors and the meat just melts off the bone! item not reviewed by moderator and published
I have made this recipe numerous times. We all love it. The fabulous vegetables paste left after the meal was done can be used as a base for other dishes during the week. This is a winner. item not reviewed by moderator and published
I am an Anne fan...needless to say, I just can't salt the way she does, but everything else is always GREAT! I have made this shank recipe and it was very satisfying. I am having a large group over and I am going to do this recipe with lamb shoulders. The gremolata was interestingly different..will let you know. And you know what else...BROWN FOOD DOES TASTE BETTER!!!! item not reviewed by moderator and published
Tried this dish yesterday, was nice though i tweaked it a bit. Instead of celery and tomato paste, i used leek n chopped tomato. added a little sugar to redce the sourness of the tomato. I didn't fry/brown the veg i just softened them n added everything in coz it came out brown at the end anyway coz the wine darkens it. I think with this recipe you just need to taste, taste n taste whilst cooking. item not reviewed by moderator and published
I was glad my husband wasn't speaking to me when I tried this one, 'cause I sure wouldn't have wanted to listen to what he had to say after he left the table with his dinner virtually untouched. I don't understand all the rave reviews. Too much red wine, too much tomato paste and too much heat all resulted in overcooked meat and a somewhat sour and bitter sauce. Next time, I'll just use my tried and true recipe - much better than this crap. Didn't even deserve 1 star. item not reviewed by moderator and published
ANNE, you're a "Kitchen Goddess"!! I cut back on the salt in the Polenta. Better. Need a "CABIN BOY" to go with you on your cruise to the Med? Hey, a man can dream can't he?! item not reviewed by moderator and published
Very tasty! Made a ton of sauce but wish it was a little thicker for my tastes. I added water half way thru like it said if it was running low and wish I would of added a little less. item not reviewed by moderator and published
This recipe kicked ***** ! Absolutely phenomenal. Easy to follow, not alot of crazy ingredients.... Can't wait to do the short ribs ! Thanks Anne. item not reviewed by moderator and published
I made Anne's braised lamb shanks for a very good friend. He said it was the best meal I have cooked in 18 years. Thank you Anne! You rock! item not reviewed by moderator and published
I bought the lamb shanks a couple of weeks ago in anticipation of making this recipe, which I made today, as on your show with the hard polenta cakes. I did not vary from the recipe much (I added a bit more celery thank called for as I wanted to get rid of the rest of my celery) and I must say that the lamb shanks were fantastic. The only comment for others that I would make is that the browning of the veggies took at least twice the time Anne had given, but the timing in recipes on food nextwork are rarely consistent with real time. Other than that, this recipe is luscious and a keeper. If you're making the hard polenta cakes, DON't follow the suggestion of liberal salting. You will oversalt. The polenta doesn't need more than a pinch, as this sauce from the lamb shanks is incredibly flavorful and perfect for the polenta. I love Anne and her larger presence on Fodd Network the past couple of seasons. item not reviewed by moderator and published
Ms. Anne you knocked it out of the ball park! Easy to follow instructions, simple ingredients and fall off the bone goodness! Watch your TV shows often and love your easy, delicious receipes. The covering of foil was confusing, but using a dutch oven we had the lid. Browning the meat and the veggies were key -- what flavor! Plus we got 3 meals off your receipe -- you rock! We are forwarding it to many of our friends! item not reviewed by moderator and published
I love lamb shanks, and I am going to make this recipe tomorrow. I too was a little comfused on the instructions, when it said "remove the foil", it didn't make sense, particularly if you are using a dutch oven. I also think that 400 degrees for 2 1/2-3 hrs seems like a very hot oven, I think I will take the advice of another reviewer and try it at 325 and see if it maintains the simmer, you dont' want to boil the crap out it!!!! Anne, I am an accomplished cook, and all I can say is I never miss your show, you are THE ROCK STAR of the Food Network channel. I even tape some if I can't watch it. The first time I heard you say "crap" I hooted and howled!! Thank you for being so real and for your recipes and technigues. I only wish they had more "real chefs" like you on the show instead of the "big personalities with no cooking talent at all. item not reviewed by moderator and published
Super easy to make and it was WONDERFUL! A big hit with my family. This will go into the "regular" pile. item not reviewed by moderator and published
Succulent. I finely chopped the veggies rather than use a processor. I substituted a combo of brandy and sherry because I didn't have any red wine and used one can of beef broth. I cooked at 350 and added added an hour of cooking time. La Creuset advises not to cook over 350 and I think this thickened the sauce to perfection. So delicious! item not reviewed by moderator and published
I made this for Christmas Day dinner and there was not a drop left on anyones plate. I cooked for 4 hours and when I attempted to lift the shank out of the pot to serve the meat just melted off the bone. The Gremolata added a nice touch. Be sure to follow the recipe and definitely take your time browning with lots of TLC. Well worth the time. item not reviewed by moderator and published
Made this for our Christmas Day dinner, what a wonderful way to cook lamb shanks, our whole family loved it. The Gremolata really added to it, and Anne, thank you very much! item not reviewed by moderator and published
This is a great recipe. I had to halve the recipe because I only was serving two lamb shanks, but this recipe was fantastic. Anne you are a kitchen goddess and I love to watch you. Thanks item not reviewed by moderator and published
Made these again last night....and this time I browned the crap outta the veggies...shoulda listened to first time. Came out perfect. Yay...I'm a supah star. I watch your show daily and try to make everything I see you do. You are dabomb....don't change a thing. Love your style and such good advice too. Keep up the good work. item not reviewed by moderator and published
I've cooked lamb shanks several times using different recipes and all have been wonderful. But this one is beyond wonderful!!!!! Browning the vegetables is such an important step that I never did before. And the flavors!!! The crowning jewel is the gremolata...don't skip this. Anne, you are the most talented chef at Food Network!!! Please write a book!!!! item not reviewed by moderator and published
The taste of this dish is great. Tested it out on the family and was such a success that I used it again on a dinner party with friends. item not reviewed by moderator and published
This was very good and not as complicated as it looked initially. Be sure to have your stove fan on when browning the shanks because the olive oil smokes on high heat. I also lowered the oven to 350 the last hour, and the meat just fell off the bone. item not reviewed by moderator and published
Amazing, I'm not a huge fan of lamb my husband absolutely loves this recipe while this is time consuming it is well worth it. item not reviewed by moderator and published
Very ordinary lamb shanks. Try any recipe from a Greek or Australian recipe site and it will be better. Come to think of it, the one on allrecipes.com is waaay better. item not reviewed by moderator and published
THe sauce didn't come together in this one. Instead of a nice brown sauce, mine was orange - due to the processing of the carrots and other vegetables. And the taste of the vegetables overpowered the sauce. I think I will just stick to Lidia Bastianich's version. item not reviewed by moderator and published
Amazing! Don't rush any steps or take short cuts! I am going to try this flavor profile with Veal shanks. item not reviewed by moderator and published
These were better than any restaurant!! Wow...they were good. I even forgot to put the gremalota and they were still good! Thanks Anne! I love your recipes! item not reviewed by moderator and published
I didn't follow the recipe exactly, I used the same ingredients plus a few more veggies and followed the basic guidelines. OMG!!! This came out so good. I made a creamy polenta as a side and of course made the gremolata. That just made the dish pop. This is a must for someone who is new to braising. It is incredible and very easy. This can be done with beef if you're not a lamb eater. This will find it's way back to our table. item not reviewed by moderator and published
This recipe, as most recipes on this site, gets an F for followability. It's like it's two different recipes, mingled. The dutch oven turns into a pan. A dutch oven lid turns into foil. At the end, we are supposed to remove the foil to let the SUBMERGED meat brown???? I love Anne Burrell. I do not appreciate the sloppy work of the editor of the recipes on foodnetwork.com. item not reviewed by moderator and published
This one was exceptional & the gremolata just gives that extra little zing - pure deliciousness - so amazingly tender & tasty. I served with a celeriac mash & some very good red wine - heaven! item not reviewed by moderator and published
I made this Sunday, what a hit.! it was awesome, the flavors are out of this world. We love trying new meals and love our spices. This I would cook again. I love watching Anne cook she enjoys her food as much as we do. item not reviewed by moderator and published
take your time like she says to achieve the highly prized brown flavor you need and this will definately knock your socks off if lamb is your thing. Dont even think about skipping the gremolata for this braise, it is essential in the end product. I am a big braise fan and tough to please with these things, this recipe takes it to a whole new level!!!!!!! item not reviewed by moderator and published
I am a huge fan of lamb, but had never had lamb shank before. The result from this recipe was so tender and juicy and delicious. The sauce turned out very nicely. I did not use aluminum foil and kept the Dutch oven lid on the entire time, as I was confused about the instructions in the recipe. I loved the gremolata as well. My boyfriend said this is "one of the top five things" I've ever cooked. I will definitely be repeating this again! item not reviewed by moderator and published
Other than the occasional gyro I hadn't had lamb all that much but I saw Chef Anne make this recipe on her show and just had to try it. I was not disappointed and the prep is the hardest part. If you can dice an onion you can make this recipe. I served it to some friends at a dinner party and made the hard polenta cakes that she also made in the show. Both dishes worked so well together. The lamb is so tender it just falls off the bone. item not reviewed by moderator and published
I am a big fan of lamb and the wife not so much. Never cooked shank because it's a lower grade of the lamb. Now I can enjoy lamb at a lower price point and the wife likes it. We record your shows so we don't miss any. You have a very entertaining show that makes us want to cook and try new things. item not reviewed by moderator and published
Made this for Easter dinner. Everyone loved it! The sauce was delicious and the meat fell of the bone. Have had lamb shanks similar to this in expensive Italian restaurants and this was by far the best! The polenta cakes were perfect with this. I made 6 shanks and should have doubled the polenta recipe. Yummy! item not reviewed by moderator and published
I need to know if the oven temperatures stays on 400 degrees for the entire 3 hours of braising? Also, you write "cover and put in the preheated oven" but you do not mention cover with foil until the last paragraph where you say "remove the foil"... it is a little bit confusing since one can cover with the pot lid and then get confused where to put the foil???? item not reviewed by moderator and published
Anne, you never cease to amaze me! I had just purchased lamb shanks and was looking for a braising recipe - and there you were - making the best lamb shank recipe I could imagine. They were delicious - thank you for bringing to Food Network your personality and all the food you share with us. You Rock!! item not reviewed by moderator and published
I love your recipes, but this one didn't do it for me or my guests. Followed the recipe to the T, but no one asked for seconds. The lamb was "fall off the bone" tender, but alot of fat on each shank and the flavor of the lamb was bland. Maybe I should have used even more salt? The sauce was killer though. Same sauce as your wonderful pasta bolanese, which is my favorite recipe. You are my favorite chef to watch, I learn something new from you every time your on. item not reviewed by moderator and published
It was great and my family enjoyed it very much. item not reviewed by moderator and published
Anne is becoming my go-to chef for impressing my friends and family. This was very easy, and the lamb just fell off the bone. I looked so good on the plate. I should have taken a picture. item not reviewed by moderator and published
Reading the reviews, I expected this dish to be good...but not this good!!! It was amazing!! The lamb literally melted in my mouth. Don't skip the gremolata, it really adds that extra special touch, and provides a great balance to the dish. Its been two days since I made this dish, and I'm still thinking about it! I will definitely make this dish again! item not reviewed by moderator and published
Dutch Oven is a cooking vessel--a large pot. item not reviewed by moderator and published
Smart way to self promote. item not reviewed by moderator and published

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Easter