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My husband loved this. It was very easy to make, and smelled wonderful cooking. We have a lamb slaughtered about once a year; I get the butcher to cut it into 4 shanks, 2 racks, 2 legs, as many chops as possible, and burger. This is the recipe I always use for the shanks... I cannot begin to tell you how wonderful it is! Making it for dinner tonight... added potatoes and carrots... thanks again, Latchy!

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Sweetiebarbara July 21, 2012

ABSOLUTELY delightful this recipe is, TRUE! S-M-E-L-L-S wonderful too! Recipes don't get better than this, HOPE you don't give making this a miss!

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mickeydownunder December 16, 2005

Latchy, if my family could give you more than 5 stars we would!!! Made this without the port wine and use one chicken bouillion for the chicken stock. Baked covered for 2 hours then just took off the cover for another 20 minutes. Served with basil. Next time i will use the anchovies as you suggested, though I don't think my family thinks this can be improved! Thanks so much.

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Liara June 30, 2004
Braised Lamb Shanks & Sun-Dried Tomatoes