Braised Lamb Shanks With Rosemary

I have never done lamb shanks before, only because I personally don't really like lamb. But my friend had requested it so I went with this recipe. I had used 2 lamb shanks and 1 veal shank for me in this recipe. This was a very simple recipe to make and very flavorful. Mine didn't require 2 hours to cook though. They were starting to get dark and not much sauce left and that was at about 1 1/2 hours or a little less. I had served mine over some mashed potatoes and topped it with some lightly sauteed fresh spinach. Absolutely Delicious !!! Thanks so much for sharing your recipe JeninCA. It was definitely well enjoyed by my friend who requested it and my veal shank tasted just as good too.

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This was a very easy recipe to make, required little prep, and tasted really flavorful. I made it in my Dutch oven. My sauce was thick enough and required no additional thickener. We served over Oodles of Noodles - Herbed Variation 339706, since we were out of potatoes. I think this would have been especially good over mashed potatoes. Thanks!

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

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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!

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

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Awesome! This is a keeper!

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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.

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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!

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