By Beth Wettergreen on October 28, 1999
Photo by JustJanS
Photo by JustJanS
"This is a recipe of my mother, Mary Marble Wettergreen, which she often prepared in the oven. But I have found that lamb shanks are ideally suited to the crockpot,. Assemble the crockpot version the night before or very early in the morning."
Serving Size: 1 (502 g)
Servings Per Recipe: 4
"I can't believe I didn't spot this recipe over all the years I've been here and all the times I've looked for lamb shank recipes! This was ever so simple and really, really yummy comfort food that I highly recommend to other lamb lovers. I added in a teaspoon of brown sugar, heaps of black pepper and used fresh thyme instead of dried. I checked it a couple of times as it cooked and added a bit more water (maybe 3/4 cup in total) each time."
"Well, the packages marked "lamb" I pulled out of the freezer turned out to be beef. I tried it anyway with beef and it worked, except I think that beef is a bit heavy for this. Used Merlot for the wine. Will try it again with a proper leg of lamb. I suspect I'll be upping the rating to 5. This recipe reminds me of the ancient grain porridge, served with or without meat, called Frumenty. I had something very similar to this at a medieval feast I helped cook, except without tomatoes and with venison. Second version, with proper lamb shanks: I think the recipe needs a little black pepper, but it's good."
"We were fairly pleased with this. Was really easy to make and the barley, which can be rather bland, tasted very nice by the end of the cooking. It nearly dried up in my oven though after 3 hours of cooking so I had to add maybe 1/2 to 3/4 of a cup extra water towards the end. The lamb was tender but not 'falling off the bone' tender like with some other recipes I've tried. We served with sauteed greens and mashed potatoes."
"LOVED this recipe. Used boneless leg of lamb instead of shanks. Also left out barley. Browned lamb in olive oil, then transferred to crockpot and added the rest of the ingredients. Cooked on low 6 hours. Presto, the best lamb dish I have ever tasted. You HAVE to try this!"
"I can't believe no one has rated this wonderful recipe yet! This is SO restaurant quality. I browned the shanks in a dutch oven, then poured in the remaining ingredients, and let it simmer on the stovetop for 3 hours. One of the most delicious meals ever. Thank you Beth! "