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Braised and Roasted Domestic Lamb Shanks with Gorgonzola Crust, Sweet Corn-Tomato Risotto, and Lamb Braising Juices Recipe

Braised and Roasted Domestic Lamb Shanks with Gorgonzola Crust, Sweet Corn-Tomato Risotto, and Lamb Braising Juices

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Total Reviews: 12

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  • on January 01, 2012

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    This is one of the MOST gorgeous recipes. I miss out the Gorgnozola crust and just do the lamb shanks recipe - sorry Emeril. But the lamb shanks... OMG. Extremely tender, fantastic flavours, very easy. Dinner party standard this recipe. I have been making this recipe now for about 8 years and have never gotten sick of it. I pass it on to people because they also rave about it. It's very beautiful. I do cook the juice down abit, once I have taken the lamb shanks out to rest with foil over them for 20 minutes in a warm oven. I add in a tablespoon if Bisto or gravy mix and let it boil itself silly and this makes a very thick rich delicious gravy. Into the initial flour mix, I couldn't get Emerils spices in NZ. So I add in salt and pepper, a crumbled beef stock cube, a good sprinkle of garlic powder and a teas of bisto or gravy mix. This is an AMAZING recipe if you are a lamb fan!

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  • on September 12, 2011

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    Best lamb I ever cooked! Instead of olives I used mushrooms, and when the lamb was tender, I took it out of sauce & then I thickened the sauce with a little corn starch mixed with water, and some grated Parmasian cheese. Instead of the risoto, potato wedges & mixed veggies went great.

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  • on April 24, 2011

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    This was the most amazing dish I've ever made. I did not make the crust. Plus, I added 2 cans of chopped tomatoes with the garlic. Simmered for about 2 hours until the meat was falling off the bone. Added a bit of tomato paste just before serving to thicken. Served with penne pasta. My husband says this is the best meal he's ever eaten!! Can't wait to fix it again. Might try it over mashed potatoes or tuscan beans next time. . .

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  • on April 08, 2010

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    One takes hours trusting Emeril's recipies, and then for the first time you are let down!! The recipie is great without the crust. The crust makes the recipie to much for children. I have four of them and have looked to Emeril to teech me how to cook. Most of his recipies have made me look good. This recipie eliminates one important step that can change the results. Soak the lamb in salt water two to tree hours prior to cooking it. Then add double the ingrediants for ritcher taste. If you are a parent like I am, you want to cut the lamb into small ieces after you cook it fully as directed. Then eliminate adding the crumb paste to the gravy mix. Otherwise this is a excellent recipie. The Rsiotto is absolutely great espeacially if the bread crumb mix is eliminated!!!!

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  • on January 18, 2010

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    This recipe is excellent and DELICIOUS! next time i will not do the crust my husband and i thought that it was good by itself.. we love and this was our Christmas dinner for 2!

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  • on December 30, 2009

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    So I had just gotten married two days before Christmas Eve, So I decided to make this minus the risotto, I decided to serve it with a garlic, Gorgonzola mashed red potato and some smothered green beans instead. Even the men at the table asked for my recipe , and it took me a about 5 hours to make cause, well I am from NOLA and we really like our meat fallen off the bone. The only change I made was, well I doubled the recipe , I added more wine for the braise, a great Pinot Noir, and a little more cheese in the crust, oh and I used a lil more seasoning, I like the flavors to pop. This was by far one of the greatest dishes I have ever put together, really nice presentation for a party and I have the scars to prove I put my blood, sweat and tears in this dish.

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  • on November 24, 2009

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    This is a very good recipe! I usually do not like Emerils recipes because they look and sound good - but really have no taste. If you ever visited his restaurant in Florida you would understand. You need to add just a little more cheese or use a stronger cheese like Romano. Even better if you add "sun dried tomatoes" along with the regular tomatoes - gives it a robust burst in your mouth. 1/2 teaspoon of granulaed garlic will really add a great flavor too! It is a wonderful recipe - but you have to be willing to do the work - any Rissoto is a long process, but the reward is wonderful!

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  • on August 27, 2009

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    This recipe was good. Not great, but at the same time defiantly something I would make again, with some changes. Sorry, I did not make the Sweet Corn-Tomato Risotto, instead I served mine over Ratatouille.

    I think one of the best components of this recipe was the gravy. I let the gravy reduce down to almost no liquid then pureed it into the gravy itself. I did a little salt for more flavor.

    As for the Lamb I prefer it without the bread crumb crust. The meat it self was very delicious and tender, but I did not care for the texture once I added the bread crumb crust.

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  • on July 28, 2009

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    This is a wonderful recipe. It is easy to make and goes with almost any meat dish. I made it with chicken and I made it with pork ribs and my family could not get enough of it. It was well worth the time spent over the stove stirring. Great side-dish. I am looking forward to making the lamb as well.

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  • on March 18, 2009

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    This recipe replaced my tried and true lamb shank recipe. Both my husband and son said it was amazing. It is easy for entertaining because you can stop it after removing the lamb from the sauce and time table service exactly for company. I actually had it at a dinner party which was delayed for over an hour due to an unexpected visit to the er (not food related! and the dinner did not suffer at all. My friends said it was better than rack of lamb! Enjoy!!

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