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Fall of the bone and full of flavour, the only thing different I did was to use fresh rosemary and lemon thyme (tied in a bundle) and had to use jarred mince cloves. 3 1/2 hours later our 3 lamb shanks about 400/450grams each were fall apart beautiful. I added 3 tablespoons of cornflour and gave it a quick blitz with the stick blender but oh boy there is a heap of sauce. I served it over mashed sweet potato and some peas and corn, a delicious meal but next time I will allow for some crusty bread to sop up that wonderful gravy/sauce. Thank you The Flying Chef, made for Edition * - Make My Recipe.

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I'mPat June 08, 2009
Sun-Dried Tomato Lamb Shanks