About this recipe: Succulent braised lamb shanks slow cooked in a red wine, tomato and fresh basil sauce.
Altered ingredient amounts. 1 Tablespoon of salt is far too much. I used only a teaspoon full. - 19 Apr 2010
the taste of the balsamic vinegar completely overshadowed everything else and spoilt it for me - 18 May 2009
I wish I had read the only other 3 reviews before cooking this meal. The lamb shanks were totally overpowered by the balsamic vinegar. In addition to the excessive amount of vinegar, there is too much salt and oil in the recipe. I would definitely not recommend trying this recipe. The only positive is that my insides are now well preserved ! - 01 Feb 2014