6 Reviews of Braised Lamb Shanks With Rosemary

From: Julia Rodriguez

On Mar 17, 2006

I had to skip the onions because of my husband, but this was very good nevertheless. It would be even better with onion.

From: Geema

On Oct 15, 2005

Please try this recipe; it's easy and delicious. This was going to be my last effort at making lamb shanks. We love lamb, but didn't care for the shanks that I made last year; they were tough, tastless and unappealing. However, I couldn't resist buying some large, meaty shanks at the market and searched Zaar until I found this recipe that appealed to me. I actually followed this recipe to the T, since it looked balanced and used a lot of my favorite ingredients, especially rosemary. I thickened the broth with a paste of flour and butter and served the resulting gravy with mashed potatoes. Thanks for posting this wonderful recipe!

From: Jimmy Cooks

On Dec 22, 2005

This recipe is fantastic. It is simple but absolutely delicious. The only thing I changed was to add a little more garlic. If you like lamb, you have to try this recipe.

From: Verelucky

On Feb 26, 2006

Awesome! This is a keeper!

From: NovaM

On Mar 6, 2007

This was super easy to make and tasted fantastic. I served this with mashed potatoes and everyone raved ! This one's a keeper !!

From: Lil'PG

On Mar 3, 2007

I agree, the recipe is easy and good!! My first attempt at lamb shanks, and the flavors were wonderful. I took the broth in a small pan after cooking, skimmed some fat off, reduced a bit and thickened with some corn starch. My dutch oven was too small, so I used a roasting pan and covered tightly with foil. 2 hours, and the meat was falling off the bones. Overall, a good recipe!