Slow Cooked Lamb Shanks in Red Wine

From: Chef #423433

On Jul 2, 2007

We have made this recipe on several occasions, and yes you are right it is absolutely delicious. I can't get enough of the sauce. Very impressive dinner party recipe and easy to do. We just love it. My tip would be to use the best consomme you can find. We use stock cubes once and it wasnt as nice as using a lovely consomme, and always splash out on the wine too, you will not regret it.

From: WorkingMom2three

On Nov 12, 2006

I made this tonight and it was great. DH oohed and ahhed. I only had 2 lamb shanks, so I adjusted amounts via recipezaar. I floured the shanks before browning, used Pinot Noir for the red wine, and strained the juices into one of those gravy separtors before mixing in the cornstarch mixture. I took the shanks out of the oven after 2 hours - they seemed done to me, and they were. I'm not sure if you had 4 if they would need more cooking. All in all, an excellent recipe.

From: AzArlie

On Mar 5, 2007

Fantastic! Next time I believe I'll use a regular yellow onion instead of the sweet onion I use for most everything. Used a bottle of merlot, and a collection of lamb: one shank, some neck bones, and a couple of shoulder chops (using up stuff from my freezer). Served with roasted Yukon Gold potatoes, chunked up, olive oiled, sprinkled with rosemary and a dab of oregano. I'll use this recipe for guests!

From: Simes

On Dec 4, 2006

This is a wonderful, delicious recipe. Nice and easy - prepare and pop in the oven! Don't forget to add the garlic before it goes into the over (this step is missing in the method).