By Summerwine on May 15, 2006
Photo by Summerwine
Photo by Summerwine
"My slightly varied version of Gary Rhodes delicious Lamb Shank recipe. Truly mouth-watering moist and tender! I’ve made this a few times now. The first time I made this I used a medium bodied wine and it turned out just as fantastic. If you want to make this exactly like Gary’s then only use 1 carrot, 2 cloves garlic, 1 sprig of rosemary, do all the stovetop and oven cooking in large stew pan or dutch oven, use beef consommé instead of beef stock and the thickening of the red wine sauce is optional. This is a truly wonderful meal and worthy of a dinner party, special occasion or just a romantic meal. I hope you like it as much as we do."
Serving Size: 1 (1057 g)
Servings Per Recipe: 4
"We have made this recipe on several occasions, and yes you are right it is absolutely delicious. I can't get enough of the sauce. Very impressive dinner party recipe and easy to do. We just love it. My tip would be to use the best consomme you can find. We use stock cubes once and it wasnt as nice as using a lovely consomme, and always splash out on the wine too, you will not regret it."
"I tripled this recipe for Christimas dinner party. Prep time, including browning of lamb shanks, was about 1 1/2 hrs. I used 3 moderately priced bottles of cabernet sauvignon, which seemed to work out fine. However, I found 6 cups of beef bouillon (original recipe X3) to be slightly over powering--changing the flavor of the lamb too much for my taste. The yellow onions worked well as suggested by another reviewer. I'd probably use half as much bouillon next time to strenghten the lamb flavor a bit or add more water which I did with one baking pan. Also, might try something to sweeten the sauce more like adding more brown sugar. Merot wine goes great with this dish if you maintain the lamb flavor, so strong recommendation on this wine combination. The two lamb shank leftovers were better than original--so preparing this a day early is also an option. Loved it. Thank you."
"It was awesome, everyone truly enjoyed this mouth watering dish. I used more garlic and beef broth. It was very flavourful and tender, definitely a make again."
"Fantastic! Next time I believe I'll use a regular yellow onion instead of the sweet onion I use for most everything. Used a bottle of merlot, and a collection of lamb: one shank, some neck bones, and a couple of shoulder chops (using up stuff from my freezer). Served with roasted Yukon Gold potatoes, chunked up, olive oiled, sprinkled with rosemary and a dab of oregano. I'll use this recipe for guests!"
"This is a wonderful, delicious recipe. Nice and easy - prepare and pop in the oven! Don't forget to add the garlic before it goes into the over (this step is missing in the method)."
"I made this tonight and it was great. DH oohed and ahhed. I only had 2 lamb shanks, so I adjusted amounts via recipezaar. I floured the shanks before browning, used Pinot Noir for the red wine, and strained the juices into one of those gravy separtors before mixing in the cornstarch mixture. I took the shanks out of the oven after 2 hours - they seemed done to me, and they were. I'm not sure if you had 4 if they would need more cooking. All in all, an excellent recipe."
"I made thjis as a treat for my DH and his comments were "this beats the lamb shanks at our local restaurant". High praise indeed for a very easy to make and delicious meal. Will be a keeper in our our house :)"