Reviewed: Nov. 17, 2008

It's a very easy and yummy recipe. my family loves it.

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carmen


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Reviewed: Oct. 22, 2008

November 2006. Followed recipe as given, which is a switch for me. The white wine made for a different pairing with lamb, but quite delicious. Served with pasta with greens and olives, sauteed mushrooms, and a simple salad. Much enjoyed by all!!

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daf

	Cooking Level: Expert Home Town: Portland, Oregon, USA Living In: Seattle, Washington, USA
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Reviewed: Oct. 16, 2008

This was fantastic and the recipe was so concise, it was a breeze to make. A perfect dish for a chilly night. The meat just melted off the bone!

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hissyfit36


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Reviewed: Jun. 21, 2008

Simply gorgeous, they just dissolved in your mouth. I served them with roast potatoes and vegies. I poured some of the juices over the vegies at the end. Compliments all around from everyone. I was enjoying them so much I didn't want my plate to become empty. I will most definitely be cooking them again and I made no changes to the recipe.

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janzjewelz

	Cooking Level: Expert Home Town: Caerphilly, Glamorgan, Wales, U.K. Living In: Sydney, New South Wales, Australia
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Reviewed: May 26, 2008

It was absolutey delicious. I served it with garlic mashed pots and the rest of the wine!

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meanchef

	Cooking Level: Intermediate Home Town: Penfield, New York, USA
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Reviewed: May 18, 2008

Well that was easy! Five stars just for the convenience. The flavor was great, too, so this will stay in the recipe box. Near the end of the cooking time, I threw some asparagus and carrots into the oven to roast and heated up some leftover potatoes for a very easy dinner. I took others' suggestion to make gravy by whisking in some flour with the liquid after the meat was plated. Tasted great with the veggies.

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junglepeachpie

	Cooking Level: Intermediate Living In: El Cerrito, California, USA
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Reviewed: Mar. 23, 2008

excellent. best part was I could make it a day ahead and reheat on Easter. For gravy, I put the cooking liquid in the blender and made a gravy with that.

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congosquare


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Reviewed: Mar. 8, 2008

I make lamb shanks all the time, and this was a different "take" on one of our favorite meals. I actually put them in a crockpot with a little less wine to start. They came out beautifully moist and the meat fell off the bones. A real winner.

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maddi

	Cooking Level: Expert Home Town: Chico, California, USA Living In: Stockton, California, USA
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Reviewed: Jan. 2, 2008

Braised lamb shanks are one of my favorite meals and I was drawn to this recipe because it was so simple. But it was so bland and I ugly. But I was able to save it by adding some hearty vegetable broth, a couple cinnamon sticks and some tomatoes.

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Bette Crocker

	Cooking Level: Expert Living In: Oakland, California, USA
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Reviewed: Dec. 14, 2007

Very tasty!! My husband was drooling when he walked through the door. I couldn't let the wine "gravy" go to waste so I thickened it with a little flour, so I could pour some over the lamb when I served it.

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MegPie22

	Home Town: Kentville, Nova Scotia, Canada Living In: Gales Ferry, Connecticut, USA
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Reviewed: Jun. 21, 2007

Like another reviewer, I too bought lamb shanks and didn't know what to do with them. :) Always up for trying new things! I followed the recipe exactly, and even my husband (who hates anything "fancy") enjoyed it. WONDERFUL

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KHARAHLYN

	Cooking Level: Intermediate Living In: Ellwood City, Pennsylvania, USA
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Reviewed: Apr. 17, 2007

Absolutely melt in the mouth tender. I seared mine in the pan initially and then cooked it in my slow cooker with the liquid made as described.

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Jess O.


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Reviewed: Feb. 11, 2007

This is a delicious recipe! The lamb just melts right in your mouth. It's also very easy to make. You won't be dissappointed with this recipe!

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Desiree

	Home Town: Pittsburgh, Pennsylvania, USA Living In: Mary Esther, Florida, USA
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Reviewed: Jan. 6, 2007

I stumbled on this recipe because I bought lamb shanks but had no idea how to cook them. Rosemary is one of my favorite herbs so this recipe caught my eye. The combination of Rosemary and lamb was perfect.

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wannabechef

	Cooking Level: Intermediate Home Town: Bertram, Texas, USA Living In: Spicewood, Texas, USA
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Reviewed: Sep. 29, 2006

Lambshanks came out amazingly well! Meat was so tender, juicy and falling off the bone - really melted in your mouth! Flavor was great - usually use red wine to make lamb shanks but white wine was delicious. Followed recipe exactly but omitted the olive oil when browning the lamb shank. The fat from the shanks browned themselves and then I drained most of the excess oil. Great recipe - thanks!

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Susanna E.


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Reviewed: Apr. 15, 2006

Changed the recipe to serve 2 for my husband and myself. It was quick and easy to prepare and is definately a do again!

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MRSCLAUSE

	Cooking Level: Beginning Home Town: Buffalo, New York, USA Living In: Eaton, Ohio, USA
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