Rosemary Braised Lamb Shanks

This is one of our favourite recipes. We have been making it for years. I brown the shanks and then place in slow cooker. I cook veg and sauce until boiling and then poured ontop of shanks. I cook on low for 7 hours (or high for 4 hours.) So tender! I then remove shanks and thicken sauce with a water/cornstarch mixture. Yummy!!!!

This recipe is Lambtastic! The first time I made it, used half the amount of lamb and I halved all the other ingredients. It came out perfect. The second time I made this recipe I followed it exactly. I found that I ended up with way too much liquid. So instead of reducing down all that liquid I made a delicious risotto out of the extra liquid. It was easy. I sauteed some garlic in a pan, added the risotto rice to the pan and then continued to add the liquid until the risotto was done. I finished it off with some grated parm. The liquid that remained in the lamb dish was then reduced down to the perfect amount. I love this dish because I always have leftover red wine that I don't know what to do with. This dish is perfect for using up all that red wine that I hate to throw away.

These are delicious. The only change I made was omitting the tomatoes. I wanted to intensify the "meaty" flavor, so I used a very rich beef stock along with the chicken stock. It worked. The sauce was almost like a demi glace.

This was a wonderful dinner! To those who say there was too much liquid...be patient and REDUCE the sauce. Thanks for a great recipe.

May I just say that this recipe is truly outstanding. Lamb shanks aren't easy to get hold of in the UK but it's well worth the effort of trying to do so - not least because of this particular recipe. I have done it about five times so far for dinner parties - including once for a Masterclass chef who thoroughly enjoyed it. I'm not a very good cook but this works so well that people seem to think I CAN cook! I'm writing this review now because I have guests for dinner tonight and I'm doing it again. I can smell it cooking right now and I've just been thinking that I don't actually want to share the contents of the pot with anyone! I want to eat it all by myself because it is soooo good. Thank you to S. Hodge who gave us this recipe - it's much appreciated. People think I can cook because of it!

This is a classic dish for many reasons; simplicity, ease of preperation and excellent results that is sure to please. A possible variation that I have found to be excellent is the addition of capers, olives and dried figs. Essentially the same as this recipe with the addtion of apprxoimately 2 tbl spoons of capers, 2 cups of dried figs (halved), and a good handfull of black olives (15-20). Intead of tomatoes (or in addition to), 1/4 cup tomatoe paste that you cook in a moderate pan until it changes to a deep burgondy red, then add the stock and bring to the boil, then add to the casarol dish with the lamb etc.

Chop the tomatoes before adding. A little tomato paste also gives it a richer flavor. Make sure to cook down the liquid to a slightly thick consistancy. I tend to agree to serve it the next day if possible...the flavors meld in the sauce. Reheat it covered in the oven. This is a keeper!!

Recipes such as this are the reason that I love allrecipes! This is a superb dish. The lamb is meltingly tender and flavorful and the sauce is veltety and lush. I seasoned the meat with seasoned salt, pepper and rosemary, and let it sit overnight. I also used about 1/2 of the wine called for but other than that I followed the recipe closely. Thank you for sharing this restaurant quality dish. We love it.

I LOVED this! I just got a new iron Dutch Oven and made Julia Child's Beef Burgandy....so next HAD to be Lamb! I had 2 nice Shanks plus 2 nice thick bone in shoulder steaks. I pretty much went by the recipe but used org beef broth only, fire roasted tomatoes, 2-3 Tbs tom paste, 3 c of Shiraz, LOTS of garlic, carrots, onions...and folded lots of fresh rosemary/thyme into a coffee filter package I made and tied...bouquet garni. I put it into (covered) a 400 oven lowered to 350 and left it about 3 hours. PERFECTION! And by doing it in the oven you get a beautiful reduction. Thick flavorful sauce ....delicious!!! No need to thicken..does it for you! I made small red potatoes steamed and tossed in lemon, butter, garlic and parsley to go with...YUMMMMY!!!! Thanks for an easy and foolproof recipe!

There's nothing terribly wrong with the recipe, but on the whole it was a little thin and boring. I halved the lamb and kept the veggies the same, and it still didn't have enough substance. For braised meats, I've never felt that side dishes should be a necessity, but they are in this cause since you have a lot of thin sauce and very few veggies--overall, I felt it should've been more stew-like. My suggestions are to double the carrots, add a turnip or two, a rutabega, and two potatoes. It'll be a much heartier dish. I would also replace the chicken broth with beef only, doubling the amount and halving the wine (since the wine is just flavour, it is wasteful to use a whole bottle). Another addition might be to add a dark beer (a porter, perhaps) instead of the wine.

Just had these for dinner. They were wonderful, quick and easy. I do not use wine usually and had a bottle that someone gave me for Christmas. It was great and all the alcohol is cooked out COMPLETELY! Next time, I will just use two cans of chicken broth and beef broth instead of the wine. I don't buy the stuff! Thanks for a great dish! Reminded me of all the home comfort food of my youth!

Wonderful flavor. I got so much sauce that I'm freezing the 1/2 recipe or so I had extra and plan on making more shanks or stew with boneless lamb. I only had dried herbs, but they worked fine using 1:3 ratio of dried:fresh herbs. Definitely a winner!

I have always made Lamb Shanks in a similar manner. I make them both for special occasions and for everyday meals. You just have to love browing then braising! Today we had them for Easter Dinner. I make the following alterations. I use 2 cups of wine (usually Old Vine Red, sometimes spendier varieties, it depends on your own palate) and enough beef/chicken stock to cover the shanks. My family loves the flavor the dish imparts on the carrots so I put in tons, enough for sides for everyone, sliced about 1/2 inch thick. Oh, I have in the past substituted tomato sauce, when out of chopped tomatoes, and besides the "chunk" factor, the flavor was still superb. As others have stated, you really have to watch the garlic and onions when carmelizing, be patient, watch the heat, and do not burn them, even a little, it will matter in the end. The sauce thickens up nicely after you remove the shanks if you turn up the temp and let it go, scraping the pan occasionally, this make take a while, I usually rice and whip my potatos while this bubbles away on the stove. This takes time, but is absoltely a top notch meal, worth of any restaurant. Nobody has ever had anything but compliments for this dish. Have fun, make it your way. That is what cooking is all about. I have used both my La Crueset as well as my Lodge Dutch ovens and have found no difference, fyi.

This had wonderful deep flavors! While a little on the rich side,served with garlic mashed potatoes it was a terrific meal! The only change I made was I bundled together my rosemary and thyme instead of chopping. Thanks for a great recipe, I will make again and again.

This dish was fantastic and very easy to make. I only wanted to cook 2 shanks so after reading others reviews regarding sauce too thin i reduced the amount of wine and the liquid of the broth. I used 1/3 of a bottle of Isla Negra red wine, and i used a small 28g Knorr concentrated beefstock pot rather than the broth as i was cooking in a slowcooker so more moisture /liquid would be created I also used chopped rather than plum tomatoes. I did not salt the lamb as i knew the stockpot would season the dish, i left out the carrots as i dont like carrots greatly and felt they would reduce the elegance of the overall dish, as lamb in England is expensive so this was a more special than everyday dish. I browned the lamb then placed in the slowcooker, i then added all the ingredients to the pan brought to the boil then poured over the lamb. I cooked them in the slow cooker for 5 and 1/2 hours stirring the sauce once. Once ready the meat was dropping off the bone it was so tender and the sauce needed no additional work at all it had thickened perfectly, we like a lot of sauce but i had enough for at least 4 servings but i would not have wanted to cook the meat in any less than i had. These were the only alterations i made and i served the lamb with peeled garlic mashed potatoes with added creme fraiche and butter and fine green beans. Would be great with leg of lamb

I reduced all the ingredients by half. Instead of cooking the dish on the stove I put it in a fairly shallow pot and put it in the oven at 350 degrees for two hours covered, followed by 30 minutes with the top off. Cooking it this way reduced the liquid enough so that it didn't have to be reduced further before serving. Much easier than cooking it on the stove where you have to watch it. anyway, Spectacular presentation, brown and gorgeous, served right out of the pot.

Absolutely amazing!! Such a nice simple recipe with wonderfully balanced flavors. I cut the recipe in half and used a can of diced tomatoes and added whole mushrooms. I browned the shanks in olive oil and then put those in my slow cooker and sauteed the onions, garlic and carrots in the lamb fat. Those went into the slow cooker as well and all the other ingredients followed. I also threw in a Tbsp of brown sugar to balance the acidity of the wine. I used a good dry cabernet sauvignon which was perfect. On the advice of another cook I let the shanks sit overnite in the fridge and reheated the next day. I was able to skim off some of the fat and reduced the sauce and thickened with cornstarch. Served with mashed potatoes and broccoli. So wonderful..amazing comfort food! The meat just fell off the bone and had such a deep flavor from the wine and rosemary I cleaned my plate! This recipe is awesome because it's simple, easy and absolutely delicious!!! Toss it in the slow cooker on low and 7 hours later it's beautiful. The whole house smelled great too! Enjoy!!

I thought this was excellent, and a wonderful dinner to serve guests. BTW, virtually all braising recipes like this one (or like Osso Buco for example) require that once the meat is done, the pot should be uncovered and left to cook until the sauce thickens and concentrates its flavor (this can take 30-45 minutes). Having "too much liquid" as apparently more than a few cooks did, is not a fault of the recipe but is instead the natural and inevitable result of braising recipes.

Cooked as advised by another reviewer in the slow cooker. Browned it first then covered it with the broth and cooked it slow and low for about 7 hours. Meat literally fell off the bone. Great Easter main course!

I am an ardent lover of lamb and have just taken up cooking. I have never cooked lamb shanks before tonight and followed this recipe to the letter and the lamb turned out amazing! The meat just fell away from the bone and the flavors were in perfect balance. I will definitely make this again!

As I read the other reviews, I was certain that those who said they had too much sauce left over might have needed to cook the sauce down until it became a ragu of veggies. In my mind's eye, I knew the final product I wanted and went for that. For my taste, the wine needs to cook down and mellow completely. In my opinion, if the sauce is watery and has a red wine color, it has not been reduced enough by simmering. I made this recipe exactly as written. Cooking time was 3.5 hours to get the stew-like consistency of the sauce and vegetables. I used white rice as the accompaniment. Excellent.

This is outstanding! Time consuming but worth it. I served this with lemon roasted potatoes and brussel sprouts. It was a hit!

This was an amazing meal. The sauce was as flavorul and rich as any I'd ever made before. The lamb shanks were fall-off-the-bone delicious and it was all so simple to make! I made minor adjustments. I ground red, green and black peppercorns with sea salt and rubbed it on the shanks before searing. Whatever was left over i tossed in the sauce for simmering. Great recipe!!

nice recipe..just thought that it was alot of wine..hate to use a $15 bottle of Merlot on three lamb shanks(which was 3 lbs actually).so I used probably 1 cup. turned out fine. a lot of 'gravy' left. I will take the advice of one other reviewer and freeze it for later use..such as a lamb stew.

This recipe was surprisingly easy and the results were fantastic (see uploaded photo). To thicken the sauce and add depth, I blended half of the vegetables and garlic, then added that mixture to the pot first. After the blended veggies browned up, I added the rest of the dices vegetables and followed the recipe as written. The sauce was velvety and bold in flavor. The next day, we shredded up the leftover lamb and make a ragout with the sauce over fettuccine. This will be made again many times in my house! One more tip: top the lamb with a simple gremolatta (minced garlic, parsley, lemon zest) to amp up flavor and finish off the dish like a pro!

YUM! I made this with organic beef broth, frozen (left-over) red wine I had in the freezer and skipped the chicken broth, thyme and tomatoes and served the gravy over egg noodles with fresh steamed spinach but it was so delish I wish I had made mashed potatoes to sop up even more gravy. I think with good lamb shanks you can fool around with the ingredients quite a bit and it will still be delicious. Will be making again-- a great winter dish that warms the kitchen.

wow - this was delicious! first time making lamb shanks too. i did not use beef broth, just chicken. i also put in a very small can of V8. i used almost a half bottle of Cotes du Rhone wine. (scaled down to 2) this was a fast, easy and tasty rich dish. served w/mashed potatoes. if i ever happen to make shanks again, this would be the recipe! thanks for the post S. Hodge!

so good and tender. i cooked it in the slow cooker for around 5 or 6 hours... i only cooked 2 and made about 2/3 of the broth... it was delicious. however, there was almost too much sauce and i had nothing to do with it after...

Absolutely delicious! I added a bit of fresh mint and butter (at the end) to the sauce. I am going to dream about this tonight! I loved the fact that this didn't taste like "lamb."

These had a good flavor which was even better the next day. But the quantity of sauce was enormous, and I'd either halve the sauce or double the lamb. The carrots gave it a sweet, mellow flavor, but were ignored by all the men in our family.

Super delicious. Makes LOTS of sauce, which I saved for later use.

Gosh what can I say I am usually pretty picky so take these 5 stars to heart. I have never cooked lamb shanks before, I was too scared, these are wonderfull!!!! Very tender and flavorfull. I followed the directions exact. The only change I made was to add a can of tomato paste to the sauce mix. Husband LOVED the meal. Said to make this a repeat for sure. Also make sure to serve with mashed potatoes or rice or polenta for all the gravy. And when it says bring juices to a boil for 15 mnts. to reduce, that does mean a rolling boil. 8 or 9 on your stove, the gravy WILL reduce by half.

Wonderful flavor! I added some coursely chopped portabello mushrooms the last five minutes. My neighbor who generally doesn't care for lamb loved it.

Yummmmmmy!!! It is really delicious! Instead of using canned chicken and beef broth, I made my own and it turned out excellent. The mashed potato and peas are just perfect on the side. This is a truly magnificent recipe. Thanks!

I loved this recipe!! My husband reluctantly tried it and loved it, we had it for leftovers the next night as well. I am not a rosemary fan, I know boo, but I replaced the rosemary and thyme with basil and fresh mint and it was to die for. I will save this one in my recipe book. 5 stars!!!!

This was a great base recipe to start with. I made a few changes, as we don't like rosemary and I reduced all ingredients by 1/2 (except garlic & carrots) as I only made 2 shanks (about 1-3/4 lbs.) We also omited the chicken broth and only used beef broth and used a White Merlot. I substituted an Italian Seasoning for the Rosemary and Thyme. I thickened the sauce a bit with corn starch and served the sauce/gravy over mashed potatoes...YUM!!

I have made this recipe four or five times in the last 6 months and it has become a family favorite. We have used lamb shanks and this last time I used part of a lamb leg. The shanks taste best.

So tasty. I'm just learning how to cook, and this was super easy! Although, I think I need to get myself a baster. No matter how many shanks you make, I'd recommend using all the broth. Maybe pour 1/4 cup of stock every so often. I didn't have a lid big enough for this pan, so maybe the moisture was escaping. Regardless, it turned out so delicious. Definitely worth the wait. Though, I wish I would have had more sauce. It absorbed everything like a sponge. Also, I'm not a huge fan of onions, but actually wish I would have added more because the caramelized flavor was to die for. NOM. I'll be recommending this to family and friends for sure :)

EASY & EXCELLENT! Even better if put in frig (covered) for two days and reheat before serving. (Gives all the wonderful flavors time to get acquainted!) I served it in warmed bowls with crusty foccacia to dip in the sauce. NO LEFTOVERS!

Simple, tasty recipe. There's a lot of liquid in this but you'll need it to cover the shanks. I did put in only a 2 and bit cups of wine and it turned out great. I didn't put in a few more carrots and garlic then asked for. Be sure to reduce the sauce at the end, it may take a bit with all the liquid but you'll know hen you're there when the pot thickens.

THIS IS A FANTASTIC RECIPE. WE LIKE THINGS A LITTLE SPICY SO INSTEAD OF SALT AND PEPPER I USED A GENEROUS AMOUNT OF "EMERIL'S ORIGINAL ESSENCE". I ALSO USED A LITTLE MORE OLIVE OIL AND MORE ROSEMARY AND THYME. THIS IS COMFORT FOOD AT ITS VERY BEST AND ONLY GETS BETTER THE NEXT DAY. I SERVED IT WITH ROSEMARY MASHED POTATOES. OUTSTANDING DISH.

The taste was fine but I was expecting a bit more from a 3 hour recipe. Just wasn't worth the time in my opinion. The lamb just blended into the background with all the other flavors. If you love the taste of lamb, this recipe probably isn't for you.

too much wine

Def a husband pleaser!

I used lamb ribs instead of lamb shanks and fresh tomatoes instead of canned tomatoes. I served it with roasted garlic mashed potatoes too, it was a really great combination. Thanks for such easy and nice recipe!

They were simple to prepare and better than we get at our local restaurant, even with my modifications. I didn't have any broth, so I added more water, figuring that the lamb itself would flavor the braising liquid, which it did. The smell of them cooking was incredible, they were unbelievably fork-tender and deliciously flavored. A winner!

I actually used veal for this recipe, plus I used bottled herbs, not fresh and reduced the amount. My husband thought it was fantastic, but I'm glad I added the small can of tomato paste as recommended in other reviews. It was definitely needed.

Although I have cooked a lot of lamb, I had never tried lamb shanks before. This recipe was wonderful! The only changes I made was using diced tomatoes with garlic and herbs and didn't use as much wine as stated. There was plenty of broth and it was fantastic with the garlic mashed potatoes. I know I will serve this again. Thank you!

Thought this was just okay. It was kind of bland. Seemed to be missing something.

I used diced tomaotes - may have been a bit too tomato-ie for me. The meat was falling off the bone so tender. Served it with garlic mashed potatoes. A very good recipe - very easy too.

Absolutely fantastic! I used a wonderful dry red wine called Chambourcin from the St. James winery in Missouri. I also used 2 14.5 oz cans of Muir Glen fire roasted diced tomatoes. For the broths, I used 21 oz of Imagine No-Chicken broth (a vegetable broth), and a tablespoon of Penzeys chicken base and a tablespoon of Penzeys beef base. I followed the directions exactly, and it was done perfectly. Thanks so much for sharing. I thought the amount of liquid was just right, otherwise the shanks couldn't submerge, and there wouldn't be enough gravy for the potatoes!

Great recipe. Cook it for a long time (longer than the recipe recommends, like maybe 3 hours, so the meat starts to fall off the bone.) I tripled the amount of rosemary!

I only used one cup of red wine, and omitted the beef stock. also, only used 2 tsp of rosemary. browned lamb in slow cooked in crock pot for 4 hours on high. the meat fell off the bone...divine!

excellent! meat fell off the bone it was so tender! paired it with baked asparagus and rice pilaf!

I cooked up this recipe this morning and into the slow cooker it went, I returned home to a mouth-watering aroma! As other reviewers have suggested, I browned the shanks, fried the veggies, added the liquids, let it come to a boil and piled it into my slow cooker. Although I halved the recipe as it is only my boyfriend and I and it was still perfect! The only problem is there is no canned broths (or stocks as we call it)available in Australia so I subsituted powdered stock mix and doubled the stock:water ratio to give it a bit more flavour. Also, I removed the lid for the last 45min so the sauce could thicken up a tad. A taste sensation!

Made them this weekend (with polenta and roasted asparagus) - and WOW! they were AWESOME, and very easy to make... Some additional tips: #1) Did steps 1 and 2 the day before and chilled overnight - made it very easy to skim off all the fat after it solidifies on top. #2) Reducing an additional half bottle of wine down to a few tablespoons and adding to the sauce during the last 15 minutes of reducing made a HUGE difference - tip from my chef brother. Will definitely be making this again next time company is over....

I loved this recipe. I had to substitute beer for the wine as I only had white wine in the house and didn't think it would suit lamb. I cannot wait to try it again with the wine. I also only used beef broth as I felt it would give a bit of extra body to the beer base versus using both chicken and beef. I can tell that the recipe as written will also be fabulous. My husband who is fussing about his lamb loved this too. I served with fresh baked rolls to sop up the extra liquid.

This recipe is by far the easiest and tastiest recipe I have even done. The only problem is how expensive lamb shanks can be but I live in Los Angeles and everything in LA is expensive. I wouldn't change a single thing about this recipe because I can't imagine ever doing anything that may change the wonderful flavor. However, the only suggestion I would make is that whatever red wine you choose it is best to pick a wine that is usually recommended with lamb. Not any red will do! In these reviews no one ever talks about the side dishes that would compliment a dish. So my recommendation is that you feature the dish with Italian Peas (as featured in allrecipes.com) and plain basmati rice. They are simple side dishes that compliment the flavors of the lamb.

This was the best recipe I have tried in a long time. I wish I had a freezer full of lamb shanks so I can eat this every week! This is the first time I have ever been compelled to review an online recipe. Thanks to the person who posted it!

My boyfriend wanted lamb for easter and I had no clue as to how to make it. Luckily I found this recipe and received rave reviews from him all evening. I added fresh mushrooms to the recipe and I only used half the liquid that the recipe called for like other reviewers had suggested. There was still way too much, but I added some cornstarch and it thickened nicely. Next time, I will add even less liquid, but awesome awesome recipe!!!!

My family LOVED this. The best part is that you can serve this whenever you have everything else done and it will still be hot. The only thing I did differently was to take the lid off at 1.5 hours so the broth would boil down to more of a gravy. Absolutely fantastic recipe.

Loved this recipe. Reduce Reduce Reduce the liquid. Cook it down. The longer you cook it the better. The lamb is beautiful. It's simple, follow and don't rush the recipe. It's a really good recipe MMMmmmmm! GOOD

MY HUSBAND AND I LOVE LAMB. ONE DAY I FOUND LAMB SHANKS AT THE MARKET AND BROUGHT THEM HOME. I STARTED LOOKING FOR RECEIPIES AND FOUND THIS ONE. IT IS THE BEST!!! WE LOVED IT AND TALKED ABOUT IT FOR DAYS. THE SAUCE IS OUTSTANDING!! WONDERFUL FLAVORS. I SERVED IT ALONG SIDE CHEESY POLENTA. THIS RECIPES ONE OF MY ALL TIME FAVORITES. GUESS WHAT I AM MAKING FOR A FIRESIDE SATURDAY NITE DINNER? YOU GUESSED IT! ROSMARY BRAISED LAMB SHANKS. JUST A NOTE: MAKE SURE TO FOLLOW THE STEP TO REMOVE SHANKS FROM LIQUID AND REDUCE SAUCE. IF I KNEW THE CREATOR OF THIS RECIPE I WOULD, "KISS THE COOK". I.J. SELL VALPARAISO, INDIANA

Great Sunday dinner! Made this for Easter & husband & I really enjoyed it. I halved the recipe & used half a bottle of merlot & a little more than half of each of the broths & still had plenty of sauce (boiled the heck out of it for about 30 min. at the end to reduce per suggestions). Also added a small package of sliced baby bella mushrooms in with the onions, etc. & they made the sauce even more delish. However the polenta I made was too rich for it. It's already a fairly rich dish so next time I'd opt for mashed potatoes or rice instead.

Great flavor! I let it simmer for 40 min more with the lid off.

I've served this to dinner guests many times and am ALWAYS asked for the recipe. Easy to follow recipe and easy to cook. The very best recipe for lamb shanks I've ever made.

This recipe was extemely good. I did make a couple of changes. I only used half a bottle of wine. I did it in my slowcooker and then drained the vegetables (my husband can't have seeds). I then reduced the juices by half on high heat to make a demiglas. Oh dear it was so good. I wished tonight I wasn't on Weight Watchers because I really wanted more than one. Saved the rest for more meals later. Excellent

The recipe was just okay. It looked great but the taste wasn't outstanding in any way.

I was looking for a lamb recipe and came across yours. It was absolutely delicious. I did, however, cut back on some garlic and on some liquid. I used 5 garlic cloves, 1 1/2 cups wine, 1/2 can of tomatoes and 1 can of beef broth. I followed the rest of the recipe as you suggested. Thank you for a meal I will use over and over again.

Great recipe. It doesn't re-heat well so best eaten on the day it is cooked.

I made this the first time i cooked lamb and for once i liked lamb! No gaminess at all! It was heavenly tender. I could cut it into the garlicky mashed potates with a spoon! Thank you so much for sharing!!!

So, so delicious! I hadn't had lamb in a long time and was craving it and found this recipe. This is very easy to make and using fresh rosemary does make a difference. The sauce is quite savory and if you have too much leftover, just use it the next day as a bruschetta topping or in your pasta! So glad I made this dish...I'll definitely be making it again!

Good flavor. I used should shanks and they turned out very tender. Just a weird, fatty meat.

This was delicious--the perfect comfort food. I used 3 good sized shanks, about 1.4 lbs. each. Also added some chopped celery and put the pot in the oven for 2 hours at 325. Afterwards, I discarded the vegetables, removed the shanks and reduced the sauce by about half on the stovetop for about 1 hour. Served with a creamy baked orzo--sublime dish!

This is a great way to prepare lamb shanks, the few things I have been doing a bit differently over the years is to use much less wine, and to chop the tinned tomatoes using their juice as well, I then finish mine off in the oven after a good braising, covered tighty for 2 hours, then about 20 minutes before serving I add a can of cannellini beans ie:(white kidney beans) and serve over a bed of pasta in large individual serving bowls. And it is always a winning dish!

I took the meat off of the bone and served over mashed potatoes to make it easier to eat. Next time I will let the lamb sit over night with rosemary, thyme, salt, pepper. :) A lot of liquid left over, but needed to braise the lamb.

This was absolutely divine. I didn't have any broth on hand, but beef/ chicken bouillon cubes worked totally fine. Served the lamb shank over 'Cheesy Polenta' (but opted to use Parmesan cheese in place of cheddar), and then spooned the vegetables/ sauce over top. One of those 'I can't wait for fall' meals that you will never grow tired of.

Very nice recipe. Divided it all by 3 so it would serve 2 and it cooked up very nicely. It's always nice to put something on the stove and "forget" about it for a couple of hours! Easy prep also.

I made this for Easter dinner and it was delicious, but I adore lamb. The American lamb skeptics were even impressed. It takes a good half hour of reducing the sauce at medium temperature after the shanks are removed from the pot, but the reduction makes a wonderful sauce. This is not difficult to make but the presentation is lovely. I served with potatoes and "Onions baked with rosemary and cream" from this site. Highly recommended.

Fabulous! I did not add the tomato paste as others has suggested but used beef stock only in place of the chicken stock and it was great! My partner said it was 'outstanding' and wants to have it regularly- Its definetly going into the rotation!!

What a winner, lovely rich sauce and tender shanks. I added 2 tsp brown sugar, small tub tomato paste and 1/2 cup of chopped dates which thickened the sauce. Thanks for a top recipe

I really loved this recipe- couldn't believe I made something so heavenly!! Now a family fave.

Wonderful!

My husband loves lamb shanks but I have never prepared them. I looked up this recipe and have made them 3 times in 3 weeks! Excellent.

This is so rich and delicious! I served it over polenta and added some chopped greens (chard, kale and beet greens) to the liquid during the last 15 minutes. I will definitely make this again.

yez.... this quite pleased chopsy's chops

We loved it, great recipe for how little effort is required, you don`t need to supervise the simmering, just make sure the heat isn`t too high. Concerning people`s comments on the amount of liquid, you just have to boil the liquid at the end, and it will reduce, remember no cover at the end and boil on high. You can start off the recipe by reducing the amount of liquid, just make sure you have enough so the meat is submerged. If you are making for less people, then simmer in a smaller pot, and you won`t need as much liquid. I give 4 stars instead of 5 only because it isn`t the best lamb shanks I have had in my life but it is delicious, great served with polenta. will absolutely make again

This was off the charts delicious!!!! The flavors were so wonderful and the meat fell right off the bone. I served it with Israeli couscous to soak up all the yummy sauce. Absolutely wonderful. I can't wait to make this again. Thank you for this fabulous recipe! (oh, and my first time ever cooking lamb shanks...so glad I saw this recipe first!)

This was very good, but I only gave it four stars as the other reviewers are right, there's way too much sauce. I cut back by 1/2 on the broth and wine, and used 8 large lamb shanks, and there was still too much. I added mushrooms and lots more carrots to the sauce mix and simmered it on the stove top until it had reduced, and added a roux to thicken it. I baked the lamb and sauce mix in a moderate oven for 4 hours, covered with foil, and the lamb was incredibly tender and delicious. Served it with mashed potatoes.

I let the liquid boil down a bit and then added a box of whole wheat couscous. Delicious.

There are a few key steps with this recipe. You need to use canned condensed broth, and not add any water. When you are simmering the shanks in the pot for 20 minutes at the end without the lid, it should be a good paced simmer(you are wanting to start reducing the sauce). Depending on the size and depth of you pot you might need longer than 15 minutes to reduce the sauce after you remove the shanks. It has to be a real full boil, and the sauce should reduce to almost half. Hope this helps

Made these today. I was actually sick, so I propped my laptop open and had my husband do it. He followed the recipe exactly (halved, we did 3 shanks), and it was very good. If I had made it, I would have added more rosemary and thyme, and more spices to the sauce. Next time I will also add mushrooms. The meat was 'fall off the bone" goodness!

Great recipe. We halved it and didn't have any issues with the sauce. Be sure to use your favorite red wine.

My first time making lamb, it was amazing!! Everyone in my family enjoyed it, definitely what I'll be making the next time my parents come over!!! I also cut the recipe in half, and used whole tomatoes with the skin on, only because I could not get without!! A family favorite for sure!!!

Hubby loved it, loved it, loved it! Made it exactly as written. It made enough sauce for double the amount of shanks (which I wish I'd made and frozen for future dinners). Easy make-ahead recipe for company-quality or special occassion dinners. A winner!

This was absolutely fantastic. My brother-in-law, who normally does not show much emotion about cooking, absolutely loved this. So easy to make and after all the initial prep work, you just sit back and relax while the dish simmers. Extremely flavorful....can only imagine how much better it would be if I let it simmer longer than indicated. Would also like to try it in the slow cooker. As my husband said, this is a 5 star restaurant dish!!!!

Delicious! I made a smaller batch and substituted sun-dried tomatoes (rehydrated) and used more carrots. Served it with rosemary bread to sop up the juice. Skipped chicken broth and only used beef broth and red wine.

Very good recipe. Flavorful, easy to follow and impressive results

Good flavor. I used should shanks and they turned out very tender. Just a weird, fatty meat.