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I made these lamb shanks for dinner two nights ago for DH, myself, and my aunt. We loved them and especially enjoyed the flavorful sauce! I actually used 4 lamb shanks and kept the rest of the proportions the same. This dish required very little prep and I was able to leave the shanks in the oven, go to my class, and then come back and it was almost ready. I used fresh rosemary and rioja wine. I served with Rita's Roasted Cauliflower & 16 Roasted Cloves of Garlic as a side and it complimented nicely. As I was out of potatoes, we served the lamb over egg noodles. This worked, but I imagine mashed potatoes being even better. Thanks for a keeper.

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Dr. Jenny November 01, 2009

A very nice way to prepare lamb shanks. They were nice and tender with flavorful gravy to serve over the meat. I did use all beef stock because I had a 2 cup container and didn't want to split it. I cooked the dish the day before. Strained the broth and after it had cooled skimmed off the fat. This evening dinner was ready in no time. This was served over couscous with a side of vegetables.

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PaulaG December 11, 2006
Rosemary Lamb Shanks