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Braised Lamb Shanks Recipe

Braised Lamb Shanks

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (98)

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Average Rating:

Total Reviews: 98

Showing 71-80 of 98

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  • on April 20, 2010

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    I made this Sunday, what a hit.! it was awesome, the flavors are out of this world. We love trying new meals and love our spices. This I would cook again. I love watching Anne cook she enjoys her food as much as we do.

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  • on April 18, 2010

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    take your time like she says to achieve the highly prized brown flavor you need and this will definately knock your socks off if lamb is your thing. Dont even think about skipping the gremolata for this braise, it is essential in the end product. I am a big braise fan and tough to please with these things, this recipe takes it to a whole new level!!!!!!!

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  • on April 12, 2010

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    I am a huge fan of lamb, but had never had lamb shank before. The result from this recipe was so tender and juicy and delicious. The sauce turned out very nicely. I did not use aluminum foil and kept the Dutch oven lid on the entire time, as I was confused about the instructions in the recipe. I loved the gremolata as well. My boyfriend said this is "one of the top five things" I've ever cooked. I will definitely be repeating this again!

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  • on April 11, 2010

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    Other than the occasional gyro I hadn't had lamb all that much but I saw Chef Anne make this recipe on her show and just had to try it. I was not disappointed and the prep is the hardest part. If you can dice an onion you can make this recipe. I served it to some friends at a dinner party and made the hard polenta cakes that she also made in the show. Both dishes worked so well together. The lamb is so tender it just falls off the bone.

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  • on April 09, 2010

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    I am a big fan of lamb and the wife not so much. Never cooked shank because it's a lower grade of the lamb. Now I can enjoy lamb at a lower price point and the wife likes it.
    We record your shows so we don't miss any. You have a very entertaining show that makes us want to cook and try new things.

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  • on April 05, 2010

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    Made this for Easter dinner. Everyone loved it! The sauce was delicious and the meat fell of the bone. Have had lamb shanks similar to this in expensive Italian restaurants and this was by far the best! The polenta cakes were perfect with this. I made 6 shanks and should have doubled the polenta recipe. Yummy!

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  • on April 04, 2010

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    I need to know if the oven temperatures stays on 400 degrees for the entire 3 hours of braising?
    Also, you write "cover and put in the preheated oven" but you do not mention cover with foil until the last paragraph where you say "remove the foil"... it is a little bit confusing since one can cover with the pot lid and then get confused where to put the foil????

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  • on March 23, 2010

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    Anne, you never cease to amaze me! I had just purchased lamb shanks and was looking for a braising recipe - and there you were - making the best lamb shank recipe I could imagine. They were delicious - thank you for bringing to Food Network your personality and all the food you share with us. You Rock!!

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  • on March 23, 2010

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    I love your recipes, but this one didn't do it for me or my guests. Followed the recipe to the T, but no one asked for seconds. The lamb was "fall off the bone" tender, but alot of fat on each shank and the flavor of the lamb was bland. Maybe I should have used even more salt? The sauce was killer though. Same sauce as your wonderful pasta bolanese, which is my favorite recipe. You are my favorite chef to watch, I learn something new from you every time your on.

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  • on March 22, 2010

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    It was great and my family enjoyed it very much.

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