The only other thing I can think of is the use of a good wine – I used better than usual for cooking. Aside from that I am perplexed. Would you please let us know how your next round goes? Hopefully you will be able to enjoy the wondrous aromas in your kitchen – and a great-tasting dish. All the best of luck with this!

I grew up eating lamb and is probably my first choice of meat after beef.

I also know about spices and shelf life. I keep them away from heat and light. In fact, the cinnamon in particular was recently purchased.

Found a Middle Eastern restaurant recently and my husband and I have enjoyed many, many special entrees – many cooked with lamb but also amazing depth of flavor. I was in Morocco in Sept 2011 and had many flavorful and very well seasoned meals. I was very anxious to try some of those recipes. And, I have tried some using ginger, garam masala, coriander, tumeric, cumin, fennel plus others. Had success using those combinations and the fragrance was wonderful!!! Something I expected from this recipe which really just fell flat.

I will do as you suggest and try it on the stove top. Purchased the shanks at my local market which always has fresh and good meats–a little more $$$ but know I’m getting quality. I did add the fresh mint at the end and couldn’t even taste it–no effect at all.

So, I’m still confused, I guess. Was going to try adding some of the above spices to this recipe. Maybe I just expect more highly seasoned results and not necessarily “hot” spice.

Thanks again, Yvonne

The list of ingredients is certainly an aromatic one and one would expect to have the warm and lingering aromas of fennel, coriander, garlic, wine, ginger, cinnamon, lemon and so on. Were the spices you used fresh (especially cinnamon)? These ingredients should smell lovely on their own, even before using in recipes. Your house should have been the envy of everyone in your neighbourhood! Did your lamb smell good when searing? Sometimes it is possible to puchase lamb that smells more like mutton (i.e. old and gamey). Then no amount of great aromatics would help mask it.

Perhaps try braising it on the stove rather than in the oven. That way you would be able to enjoy the fragrance more readily. Did the mint add freshness at the end? Did you find any of the ingredients to overpower some of the others? Do you love lamb? Maybe trying this with beef/veal shanks would work, too.

We’ll try to get down to the bottom of this for you. We want you to enjoy this dish fully! Don’t give up just yet.

It didn’t

I’ve used many of these ingredients before even toasting the coriander and fennel
seeds. I followed the recipe exactly and there was no “smell” in the house at all. This dish didn’t have that “wow” as many I’ve cooked before with similar
spices.

I was very disappointed as I read in other reviews how much success many had
with it. Wondering why – want to try again but the lamb shanks are $$$ and
would like to hear suggestions on what went wrong Thanks