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

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.

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 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.

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

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.

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

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.

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

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.

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

Amazing! Don't rush any steps or take short cuts! I am going to try this flavor profile with Veal 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

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!

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 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.

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 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.

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 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!