Lamb Shanks

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I did not find this to be very exciting at all. I do not see the need for brining, I think it would be better to marinate the shanks overnight in garlic and herbs. The OJ made the sauce too sweet and it lacked depth. There are better recipes than this.

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Excellent! I finished it in the crock pot. What a lovely all-day aroma.

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I'd never had shanks before but did luv lamb chops. I made it exactly as it says and it turned out great. Only problem was i had a migraine and couldn't enjoy iy after all the work i did. My husband that hated lamb actually really liked it.

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I tried this recipe last year for Easter paired it with the polenta with garganzola. It was my first Easter dinner, and everyone loved it even though my polenta was watery. I still don't know what i did wrong on that one, but I decided that this would be my annual Easter dinner and I am getting ready to make it this Easter holiday.

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I used two 28 oz. cans of crushed tomatoes and it was more than enough for 4 good sized shanks. The sauce is wonderful and I took others advice and added more veggies. The wine and orange juice gives a great flavor. The extra sauce will be used for a pasta topping or on top of the left over polenta. A great dish.

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This meal was absolutely great! It was easy to prepare and very tasty. Since I use dried herbs more often fresh, I did cut the amount of herbs in half. Even at that, as I was liberally applying them at the end, when I "eyeballed" the amount I had already covered the top with, I stopped. I would recommend this dish to anyone. My husband will save the extra sauce for when he makes his homemade soup.

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Wonderful receipe and especially good for cold weather. I used two lamb shanks and used only 1/2 gallon of water with 1/4 sugar and 1/4 salt. The same amount of vegetables and I didn't have a fennel, so that was omitted.
Followed the receipe as stated and used a dutch oven with cover instead of a roasting pan. It came out moist and very flavorful. Served it with polenta to soak up all the sauce.

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My first time making lamb shanks, WOW!! You will want to put that sauce on everything. I only used 2 shanks, 2 big cans of crushed tomatoes, about 60oz, and load up on the veggies! Alon.g with Giadas creamy polenta, and you will impress anyone

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I wasn't sure if 96 oz of tomatoes was correct. It seemed like an awful lot of tomato. I used 2 large cans and still had an awful lot of sauce left over. The flavor was good and the recipe was easy.

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The only lamb shanks I've had were years ago in London and Paris, and both were strong brown stews with rosemary etc. I loved them. On the other hand, this tomato-based dish moderated the lamb flavor a bit, and even my wife enjoyed it (she's not a lamb lover. I may use this even when people say they "don't like lamb." As others have said, the sauce is outstanding, and I hope to use it for many dishes in the week to come. I'll add more carrot and celery next time, since I loved bitting into those well-flavored chunks. I served this with Emerils' Mascarpone Polenta with lots of warm baguette, and it was a hit!