4 Reviews

Awesome! I cooked half the recipe using two large lamb shanks and the aroma while cooking was wonderful. The sauce was nice, rich and thick and went wonderfully with mashes potatoes and vegies.

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Peter J April 26, 2013

This is wonderful on every level!! It's easy to prepare, smelled great while cooking, and tasted fabulous. I only made one shank for myself and had to use more onions because the small town market here didn't have any leeks - but will definitely use them next time. I served this with roasted garlic mashed potatoes and baby carrots for a great meal. Thanks Pat for sharing such a great recipe. Made for 123 Tag.

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lazyme August 30, 2010

This was lovely and like TFC said, smelt beautiful while cooking. I followed the recipe exactally making no changes. I love the reduced down leeks which gave the sauce a great flavour. I didn't use the leftovers in your other recommended recipes opting to use them in a cottage pie style dish with my leftover mashed potatoes the following night. Thanks Pat, we enjoyed this.

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Jewelies July 20, 2010

These smelt heavenly whilst cooking I was so hungry and my mouth just kept watering everytime I turned the shanks. My hubby came in at one point and was like, "Can I just taste the sauce".. "It is not finished yet" I said but ok, his next comment was like you really know how to make a great red wine sauce.. Thank You I said, lol before revealing to him that is was not my recipe.. He told me to definitely let you know how delicious it was. I have to agree a real winner of a recipe Pat. Super easy to prepare and the end result is flavoursome fall off the bone lamb, superb!!! Will be saving this one for sure I have guests tonight so I have used all my shanks and served them over chive mash potato and steamed carrot and brocolli as well as fresh corn cut from the cob for a totally delicious meal.. I will look forward to making again when it is just the 2 of us so I can save the left overs to try those other recipes... Cheers Pat huge thumbs up from all.. :)

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The Flying Chef June 05, 2010
Red Wine and Herb Lamb Shanks