Braised Lamb Shanks

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Good recipe needs edits - why the foil?

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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!

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This one didn't do it for me or anyone in my family. All the tomato paste overwhelmed the flavor of the lamb shanks.

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This sauce was so delicious and rich. Served the lamb with brown rice and a salad....my guest loved it. This is a keeper.

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First time making lamb shanks and they were just as wonderful as I was hoping for!

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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.

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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.

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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.

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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

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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!