By Sackville on September 28, 2004
Photo by Bergy
Photo by Bergy
"My husband came up with this recipe and it makes a very tender piece of lamb. It was based on a Gordon Ramsay recipe, but to make Gordon's version you'll want to throw in a carrot and more garlic, leave out the cloves and cook it entirely on the stove top. He also recommends serving it with mashed parsnip but we like traditional potatoes."
Serving Size: 1 (1063 g)
Servings Per Recipe: 2
"I made this for my husband, always wanted to try making lamb shanks for him. Found this recipe and decided to give it a try. I am a vegetarian so made it solely for him. His verdict when finished eating was it was very tender and really nice! The meat just fell off the bone. I served it with mash and brussel sprouts. The only problem I had was the gravy part. I strained it but found the 4 Tbsp of flour was not enough to thicken the gravy. I may have read it wrong though and put too much of the juices in the saucepan to make the gravy. He loved it and said he'd have it again and to give it a 5. So Thank you for this recipe!!!!"
"Wonderful flavor to the lamb however I made a mistake. -I had a very busy day ahead of me so I tried to makeThis recipe in a croxk pot and did not get enough fat off the shanks the result was very tasty lamb but I could not use the sauce as gravy there was just too much fat. I would give this recipe a 5 for flavor and when I make it again I will make it as stated. Sorry Sackville Girl for not following your recipe!"