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This recipe is a winner! Delicious flavour. Have made it many times, and always with the same consistent result. I have used lamb shanks & lamb shoulder, but cook it in the oven for about 3 hours if I have time. The longer the better! Great topped with torn pieces of buffalo mozzarella for an extra gourmet touch.
Made for my 3 chefs June 2012. This was an absolute pleasure to make. We had to use veal shanks as lamb was a little pricey. I didn't have a dutch oven and found that cooking in a tagine on the stove top works extremely well (stainless steel base! - medium heat to brown the meat then low heat for nearly two hours).
I served this with Baked Italian Potatoes and some gremolata and this all went together amazingly, my housemates went back for 3rds and there was still lots left over.
Thank you so much for sharing, this was a real pleasure.