Braised Lamb Shanks

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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.

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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!

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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.

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Super easy to make and it was WONDERFUL! A big hit with my family. This will go into the "regular" pile.

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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!

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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.

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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!

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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

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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.

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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!!!!