Braised Lamb Shanks

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Anne is becoming my go-to chef for impressing my friends and family. This was very easy, and the lamb just fell off the bone. I looked so good on the plate. I should have taken a picture.

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Reading the reviews, I expected this dish to be good...but not this good!!! It was amazing!! The lamb literally melted in my mouth.
Don't skip the gremolata, it really adds that extra special touch, and provides a great balance to the dish. Its been two days since I made this dish, and I'm still thinking about it! I will definitely make this dish again!

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I have cooked lamb shanks for years, just love them. This recipe was uniqye with the sauce blending all of the veggies we all love to use imparting tremendous depth of flavor. Anne's recipes are always so cool, I rock out when I cook them which makes the whole routine alot more fun. Thanks

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I have a batch of shanks going right now... the smell is intoxicating!

To Lucille, I'm using a Calfornia Cabernet Sauvignon.

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This is a knock-out recipe! Anne has many "little" tecniques that she uses that are the difference between a good recipe and a GREAT recipe. When she says to 'brown the crap out of the shanks' - that is what she means. I have found that using her tecniques makes a world of difference. Leave them out and you miss out!
The general methods and ingredients in this recipe work well with beef or veal shanks also. Keep up the great work Anne - you rock!!

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Any suggestions as to what kind of red wine to use, Love Anne's show,

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This was great. Thank you, Anne.

I used 4 times the amount of sage (16 smallish leaves in the polenta because my husband loves sage. Also, the Gremolata was great. I made it two ways, once with fresh horseradish root (as per the recipe and once with good, prepared horseradish. We preferred the Gremolata with the prepared horseradish. Thanks again.

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What a hit! I love lamb but never could cook it. I took the time...Anne is really good. I saw it yesterday and it looked great. My friends loved it and it just melted in my mouth. Thanks Anne

Linda from CT

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Great recipe. There is a lot of prep work in the beginning, but the thick sauce really sticks to the lamb and soaks in the flavors. I cooked the shanks in the oven at 325 for 3 1/2 hours. The 400 degree oven seemed to really dry out the juices.
I served this dish with gnocci since I just made polenta the other day. There is something special about polenta and lamb. I think it would have been better with the polenta.
This is a special occasion keeper!

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Like the other reviewers, I saw this yesterday morning and couldn't stop thinking about it. This recipe was so simple to make and so delicious to eat. Thank you Anne for a great recipe. A perfect lazy Sunday dinner.