Lamb Shanks With Madeira and Olive Sauce

From: twissis

On May 12, 2006

Icelandic lamb is so wonderful, but they're a bit snobbish about it. Rack of lamb & leg of lamb are prime meats & shanks are pkg'd w/"stew meat"! So shhh, we must be very quiet about this dish & how good shanks can be or the price may go way up here too! I used my own lamb stock & cooked it in a "cooler" oven for a longer time as others did. The aroma was heaven & the gravy rich & full of flavor. My DH loved it, but said he could do without any tomato taste the next time & there will be many I'm sure. Thx for posting this!

From: Liara

On Mar 13, 2005

We really enjoyed this. You know it's good when all conversation stops and everyone just concentrates on dinner. LOL. I did make a few changes, since I didn't have Madeira, I used about 1/3 brandy and 2/3 red wine. I also used canned roma tomatoes and fresh rosemary. This will go into my favorites folder. Thank you!

From: Kookaburra

On Aug 6, 2005

We enjoyed this dish cooked by Latchy, herself, when we visited her recently. It was superb - one of the best meals we've ever eaten! In the version Latchy cooked for us, she substituted the madeira with marsala, the pepperoni with Spanish chorizo and she also added some crushed anchovies to the sauce. She served the shanks with polenta and a simple salad of rocket dressed with lemon juice and olive oil. Truly a memorable meal! We had the leftovers the following night, reheated in the microwave and it was equally wonderful. Thanks Latchy - can't wait to cook this myself.

From: Jewelies

On Jul 25, 2004

Latchy these are great lamb shanks. Love the flavour of the pepperoni and olives throughout the dish. I had the extra time so took Jan's advice and cook at 160c for around the 2 1/2hour mark. Instead of adding the cornflour at the end of the recipe I actually dusted the shanks with it before browning. Thanks for posting this recipe, it's now Dave's favourite shank recipe!