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This was excellent....we really enjoyed it. I had one large lamb shank that weighed approximately 2.5 lbs. I could not get most of the meat off of the bone (though I tried), so I just threw the whole shank in the dutch oven with the other ingredients, bone and all. This ended up working out perfectly and after three hours at 350F in the oven, the meat had mostly fallen right off! I did not need any additional stock or water even though I prepared it in the oven. The sauce was very flavorful and I loved the combination of ingredients. I served over penne to soak up the sauce, but it would probably go even better over mashed potatoes. I also served green beans as a side. I made no modifications to the ingredient list (other than to use a huge shank), as no modifications are needed. Thanks for a keeper!

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Dr. Jenny April 16, 2010

A wonderful dish, with a wonderful sauce. I made it as written except that I didn't have fresh rosemary on hand, so used a teaspoon of dried instead. Very pleased that no one detected my beloved anchovies (oh, yes, I used four) tee-hee. We demolished the shanks before I got a photo, but we'll be making this one again. Thanks misstasty. Made and reviewed for Pick a Chef.

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Leggy Peggy April 25, 2007
Lamb Shanks With Chickpeas and Olives