Comments on: Slow-Cooked Lamb Shanks in Pinot Noir

By: Dan Kraan, LC Community Moderator

Dan Kraan, LC Community Moderator — Mon, 14 Mar 2011 02:29:06 +0000

I take it you’re getting ready to try them again, Lee? It does look like a great recipe. Now that I can find a reasonable Pinot Noir, it may be time for me to try it myself!

By: Lee

Lee — Sun, 13 Mar 2011 16:55:12 +0000

One year later I re-read my comment. The shanks were 7/8ths of a pound each, not 7 to 8 pounds. Lee

By: Lee Vickman

Lee Vickman — Mon, 01 Mar 2010 12:41:29 +0000

These lamb shanks were great, one of the best dishes ever. I made them with carrots, and the results were spectacular. Didn’t use the 3/4 cup of water in step 5; there was plenty of liquid from the tomatoes and wine. The sauce was very rich, so I omitted the butter at the end. And I left off the mint leaves—just as a personal preference. Made this dish one day before, reheated it slowly on stove top. Israeli couscous and puréed root vegetables (turnips, parsnips, celery root, carrots and sweet potato) rounded out a fabulous meal. (The shanks were from Australia, about 7 to 8 lb. each, you’ll need one per person.)

By: Testers' Choice

Testers' Choice — Sat, 06 Feb 2010 17:14:54 +0000

[P. Francis] These were the best lamb shanks I’ve ever made. This is now my go-to lamb shank recipe. The aroma while cooking and the flavor of the finished dish were delectable. The meat was falling off the bone by the end of the cooking time and was wonderfully moist and tender. The braising liquid was, in itself, a great dish. I served some of the left over liquid over rice a few days later.

By: AMY

AMY — Wed, 06 Jan 2010 18:00:33 +0000

I love lamb shanks – another thought for a side dish that I do is risotto with the braising sauce added and wild mushrooms – totally a winter dish – since I live in Iowa!

By: Susan

Susan — Tue, 05 Jan 2010 14:51:40 +0000

It’s January 5th and I’ve made this twice since it was posted on January 2nd…need I say more! I’m not a fan of fennel, so I left the Fennel bulb out but included the fennel seed (go figure). An amazing dish on a cold winter night in NYC.

By: Testers' Choice

Testers' Choice — Sat, 02 Jan 2010 22:30:24 +0000

[Marilyn Canna] Lamb, tomatoes, ginger, AND pinot noir? With those favorite ingredients, along with a lovely pile of others, I couldn’t resist trying this month’s choice. Wasn’t disappointed, either. Flavors blended beautifully—cinnamon and fennel sweetness balanced by the tartness of lemon and ginger, but not overpowering the lamb’s earthiness. This dish is sort of a cross between a Provencal daube and a Moroccan couscous. What a lovely reward for all the chopping and letting the cooking smells take over the house.

By: Testers' Choice

Testers' Choice — Sat, 02 Jan 2010 22:30:05 +0000

[Terri Rimmer] Now, this is what I’m talking about. I love braising. It breaks down the connective tissue of the meat and produces tender, juicy and flavorful lamb. I particularly love the use of fennel and mint in this dish. It’s just the perfect complement to the lamb. All of the ingredients were easy to find, and the method for creating the recipe was simple. You should use a really good wine for this dish; it makes all the difference. The authors are correct in that the lamb tastes even better the next day. I also like this recipe because I can pop it in the oven and do other things for a couple of hours.

By: Testers' Choice

Testers' Choice — Sat, 02 Jan 2010 22:29:44 +0000

[Cindi Kruth] This lamb dish smelled so wonderful while cooking, we all anticipated a great meal on a recent frigid evening. It delivered. Fragrant with spices, rich with meaty lamb and wine flavor, it was perfect served over soft polenta.

By: Testers' Choice

Testers' Choice — Sat, 02 Jan 2010 22:29:27 +0000

[Brenda Carleton] Lamb shanks are one of my very favourite things, so when I saw the title of the recipe and the list of ingredients I fell in love! I’m always on the lookout for different ways to use lamb shanks. This is a lovely dish that I will continue to make often. Personally, I’d use less fennel seeds and coriander seeds, but, otherwise, loved it. This dish is packed with flavour, and it’s very true that it’s even better the next day. The house was filled with wonderfully warm and luscious aromas—wish I could package the scent! The meat is so tender you could eat it with a spoon. Very impressive looking, yet so simple to make. It would be a superb company dish.