About this recipe: We love lamb in our family and this is a really super dish for the shanks. Cooking them really slowly like this means that by the time they are done they are incredibly tender and braking apart with a fork. Serve with seasonal vegetables.
Well having followed this recipe I can recommend it. It was delicious full of flavour the meat really fell away from the bone without any effort. Our shanks were 400grams each and I cooked them for around 8 hours. The only warning I must give is that it is really filling. In my opinion you wont need any additional veg to have this with. Great treat meal as lamb is sooo expensive. - 18 Apr 2014
Agreed with the last reviewer. I have frozen the juices that are left to use as a heavy at a later date. I also substituted the plain potato for sweet potato. - 15 Feb 2015
VERY DISAPPOINTING!!! Although used ordinary onions instead of shallots after cooking for 8 hours the carrots and celery were still hard although the meat was cooked it lacked flavour. I don't know whether if done on medium it might have been better. Have done lamb shanks before in the oven which was much nicer. Will not be using this recipe again. - 06 Jul 2015