Braised Lamb Shanks

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!!