Braised 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!

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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!

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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!

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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.