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This was good Latchy, but lacked the depth of flavour your Lamb Shanks with Madeira and Olive Sauce Lamb Shanks With Madeira and Olive Sauce has. I browned the shanks, poured of most of the fat, then browned the garlic, and poured in the sauce stuff. I poured this over the shanks then oven cooked them for 1 1/2 hours, removed it to the stove top and reduced the liquid whilst I cut up all the stuff for step 6. This meant I had a reduced sauce rather than a flour thickened one. I still felt the sauce lacked "something". I was tempted to throw in olives and capers and rosemary to increase the gutsiness of it-I think it needed stronger flavoured herbs than just basil. But a simple recipe that came together very quickly, and resulted in very tender shanks. I actually made all the sauce for half the shanks, and froze the remainder. We'll eat it again with shanks, but with the additional ingredients I mentioned.