Simmered Lamb Shanks

Fork tender lamb in a beautifully balanced wine and herb sauce. I loved the bay leaf, rosemary and majoram combination. The only thing I changed was to reduce the amount of peppercorns to 1 tsp and I added 2 quartered potatoes during the last 45 minutes of cooking. I browned the lamb in my Le Creuset dutch oven and deglazed the pan with the red wine before adding the remaining ingredients. This was so easy to prepare and tasted like it came from a gourmet restaurant. Thanks Evie* for another delightful recipe.

I had to special order the lamb shanks from the meat market. They are not so big on lamb down here in the south. I took Lorac's suggestions and prepared like this--browned the shanks in a oven-proof dutch oven, deglazed the pan with the wine and broth, added the rest of the ingredients and cooked in the oven for 2 1/2 hours. The meat was fork tender and had the most incredible flavor. I did as you suggested and served with garlic mashed potatoes. A fabulous meal. Thanks so much.

Evie* this dish had a WONDERFUL taste. The only change DH and I would make is to cook longer for tenderness. The wine and herbs together made for such a taste sensation. We also made garlic mashed potatoes to go along with it. Next we'll try Lorac's idea using quartered potatoes. A definite make-again recipe. Thanx Evie*!

I browned the baby lamb shanks and ribs in a cast iron pan then added them to the other ingredients in a Roemertopf (clay cooker) in a 300' oven for close to 3 hours. It was easy and delicious. Very nice recipe.

I liked this dish, but did not love it. We read the reviews, prepared everything in the Dutch Oven, and deglazed the pan with wine as suggested. The good things about this recipe is that it is easy to prepare and the meat was very tender. However, I did not find that the gravy had as much flavor as I would have liked. It seemed rather bland to me.