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Rating: 5 stars 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!!!! Thumb Up Helpful (462)

Rating: 5 stars 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. Thumb Up Helpful (304)

Rating: 5 stars 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. Thumb Up Helpful (237)

Rating: 5 stars 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! Thumb Up Helpful (81)

Rating: 5 stars 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. Thumb Up Helpful (78)

Rating: 5 stars 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. Thumb Up Helpful (74)

Rating: 5 stars 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!! Thumb Up Helpful (55)

Rating: 5 stars 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. Thumb Up Helpful (51)

Rating: 5 stars 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! Thumb Up Helpful (39)