I frequently make lamb shanks Provencale over two days and Jean George's rack of lamb, both fantastic, but this one is just great and so easy to prepare. Twenty five minutes of easy prep and then just put it in the oven. Fantastic!
I've been so married to MS's lamb shanks in Fine Cooking #84 (garlic & vermouth) and nothing has ever supplanted it. However, I'm giving this one five stars in anticipation.....it has everything wonderful going for it! I especially like the prep notes. I can just see this on a large platter with admiring lamb-lovers all around the table!
This recipe is incredible! I served it with the creamy mashed potato recipe from Fine Cooking but it would have been fine on its own.
I made this for a dinner party - plenty food, innovative, easy (as it was all done ahead of time), and meat just fell off the bone. It was tasty but I might try to inject a bit more flavour next time. I served it with a scoop of mash potato and a scoop of sweet mash potato - really nice coupling. Will try again!
This was delicious--great flavor, but not a quick recipe if you consider preparing the shanks.
This was absolutely delicious! My family just loved it. I will make this again for sure!
Like the other contributors, I found this to be a wonderful dish and I will use it over brown basmati rice when I cater a dinner for a friend and his guests. The second time I made this I added more orange rind, more of the pepper flakes, and more of the rosemary to make the flavors jut a bit more pungent. Either way, this is definitely a keeper.
I can't cook but followed this to the letter and everyone loves me! Meat just fell off the bone.
Agree with other review - outstanding! My lamb shanks were about a pound each as the recipes calls for and they were definitely "fall off the bone" tender. I thought the vegs got a bit overcooked so I would use larger pieces next time and maybe only 2 hours cooking time. I made one tiny change - I added a 1/2 clove garlic to each packet - gotta have garlic!
Served with polenta (there's a recipe for baked polenta on this site - it's easy and comes out perfect.) It was wonderful; definitely a keeper!
Don't know where to start. This was such a skillfully developed recipe. You can't imagine how well until you take that first bite. The balance of spice and savory, with the kiss of orange was just amazing. The lamb was fall off the bone tender. We've done lamb many ways over 33 years but this was the best lamb dish we ever ate. I would have liked more texture to the veggies but that may have been us not cutting large enough pieces. However, the flavor of the veggies was killer. Do not omit the orange rind. Even a small piece will make a difference and it is subtle. We did it with mashed spuds, although I'd prefer polenta but a certain red head won out. Follow to the letter is my advice! We had large shanks (two weighed in before trimming at 3.5 pounds) and they were perfect at 2 1/2 hours. I trimmed very aggressively, and followed the advice of cutting the tendons at the top bone so the shank came out looking "frenched". Also, I used a young Chardonnay and not Vermouth in the cooking liquid. I know, this is long winded but I am trying to get you to try it!