Roast Lamb for One

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I'm so surprised by this recipe and completely agree with the negative reviews. I like many of her other lamb recipes too (italian lamb chops, aromatic lamb shank stew, but this one turned out tough with a burned away marinade. The only reason I'm giving it an extra star is because of the pea puree. It was almost heartbreaking for me to make this dish as a 'solitary sensation' as Nigella suggested... I had to eat the failed meal all alone!

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I made this using a few suggestions from the posters. I made it in my Breville convection oven toaster and turned it down to 350 degrees. Although I cooked it for an hour I think 45 minutes would suffice. The meat was not tough, in fact it was at least as tender as shoulder lamb chops. I made it with couscous with currants and it was a wonderfully easy and tasty meal.
The reason only four stars is that the juice burnt, but I think either lowering the temp a little more or shortening the cooking time will remedy. Definitely a keeper!

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This is the first time a recipe from Nigella failed to impress. We do not normally eat lamb but it looked sooo good on TV and Nigella's recipes are usually so darn good. After reading the reviews, I was concerned about putting it in the oven. So with that and a basic knowledge of the tough connective fibers in a shank, I put it in a large crock pot. With the wider surface area, I felt this would be a good middle ground. Everything in the marinade should work together, it smelled lovely in the bag. However, after cooking - it became terribly salty and the meat just had a funky flavor. I really dont' think that roasting it would have made any difference.

I gave it 2 stars as it was (all in all a very simple recipe to prepare.

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I've never roasted a lamb shank, and I wish I had read these reviews before making the dish b/c I would have adjusted the cooking time/temp. I had my doubts about how there would be any marinade left afterward, but it looked good when Nigella made it on tv?? Same thing happened to me as did Liz - just a burnt mess on the bottom of the pan and no juices left at all to make a gravy. The meat was nowhere near tender - I'll go with a lamb chop next time or I like John's idea of a slow cooker for the shank. The pea puree from this episode was terrific, though!

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Its lambing season so ee have excellent lamb and thus the lamb shank I used was perfect when I made this dish. Moist and the marinade is so important as is turning the lamb in the marinade every few hours. Trouble is someone came home early and was upset I didn't have enough left over to share!

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I love lamb shank. I don't like tough lamb shank. Hence, the lower rating. The application of heat is just as important as the ingredients. I would cook this at a lower setting (maybe 300 F for several hours or even in a slow cooker. Then at the end, brown it in a 425-450 oven. Thanks for a great marinade. Just readjust that cooking time!

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I've made this twice now, using a 1# shank. It just doesn't work for me. All the marinade is dried up and burnt to the bottom of the pan. The meat never gets bronze color and it is hard work to find edible meat while cutting around the tendons; so it is quite messy and I have to use my hands a lot.
I love all the ingredients and was looking forward to a gooey glaze; but it just didn't happen. {Also, with a 1# shank, you don't need to cook it for 1 to 1 1/2 hours}. I would prefer if these recipes included a weight suggetion for the meat as we all know shanks can come in different sizes.
I might try again, but using pork or veal next time and I guess lots more sauce so it doesn't all cook away in the pan.

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I REALLY wanted to like this! I love lamb and I eat for and as one. The flavor is very nice. What detracted was the texture. The slightly gelatinizied tendons were just too many and too much for me. They ruined my enjoyment of the dish. I think I'll stick to long braising for lamb shanks in the future. I DID enjoy the process.

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soooo simple and delicious

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This was very good. The meat was juicy and tender, but was a big meal, even for two. Still, nice to have leftovers for the next day.