Lamb shanks slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite roasted garlic mashed potatoes, as you want something to soak up the wonderful sauce. A fantastic dish when you've got people coming over for dinner, as all the prep is done at the beginning.
This is one of our favourite recipes. We have been making it for years. I brown the shanks and then place in slow cooker. I cook veg and sauce until boiling and then poured ontop of shanks. I cook on low for 7 hours (or high for 4 hours.) So tender! I then remove shanks and thicken sauce with a water/cornstarch mixture. Yummy!!!! - 27 Jan 2004 (Review from Allrecipes US | Canada)
This recipe is Lambtastic! The first time I made it, used half the amount of lamb and I halved all the other ingredients. It came out perfect. The second time I made this recipe I followed it exactly. I found that I ended up with way too much liquid. So instead of reducing down all that liquid I made a delicious risotto out of the extra liquid. It was easy. I sauteed some garlic in a pan, added the risotto rice to the pan and then continued to add the liquid until the risotto was done. I finished it off with some grated parm. The liquid that remained in the lamb dish was then reduced down to the perfect amount. I love this dish because I always have leftover red wine that I don't know what to do with. This dish is perfect for using up all that red wine that I hate to throw away. - 17 Mar 2006 (Review from Allrecipes US | Canada)
These are delicious. The only change I made was omitting the tomatoes. I wanted to intensify the "meaty" flavor, so I used a very rich beef stock along with the chicken stock. It worked. The sauce was almost like a demi glace. - 12 Nov 2003 (Review from Allrecipes US | Canada)