By Sackville on December 29, 2005
Photo by Peter J
Photo by Peter J
"Gleaned off another site and put here for safekeeping until I can test it out."
Serving Size: 1 (507 g)
Servings Per Recipe: 4
"Very good lamb shanks. I took Jan's lead and added a good pinch of chilli flakes. I really don't like the lamb fat/oil that comes out in cooking so once the shanks were cooked I covered them with foil and placed the sauce in a wide container and left to sit in the freezer allowing the fat to come to the surface and make it easier to skim off the top. I then reheated the sauce on the stove top allowing it to reduce and thicken. I served with your Coriander Lemon Couscous Recipe #96875. Thanks for posting a tasty recipe that all the family enjoyed."
"These were wonderful shanks. I added a good pinch of chilli flakes to the dish and took the lid off and reduced the sauce in the last 15 minutes-otherwise no changes. I served them with couscous as suggested."
"Delicious! Really tender and a great blend of spices. I served with mashed potatoes to soak up the wonderful sauce rather than couscous but imagine it would be great served with that as well."
"Huge hit with the kids and the meat was falling off the bone after 2.5 hours. Great recipe which we ate with rice."
"Definately brown before put into pot, Added chilli to make it more hot, Recipe is GREAT as it is, TRUE! The meat literally melts in your mouth after falling off the bone too! Thank you for an entertainingly good recipe, The kitchen DID smell aromatic as can be! THANKS!"
"Very Good...after browning the shanks in a pan, i placed them in my crockpot with all the spices."
"Excellent recipe! The house smells wonderful for hours."
"This is an excellent recipe so glad I picked these for the photo swap. Very flavorful and the meat is falling off the bone tender. I placed the shanks on a broiler pan and put them under the broiler, turning often to brown. These were cooked in my French oven and served with my Wild Rice With Shitakes and Toasted Almonds recipe #144766. "