Comments on: Braised Lamb Shanks Recipe

By: Anonymous

Anonymous — Sun, 01 May 2011 03:55:00 +0000

I wouldn’t use back-strap for braising. Too lean. Lamb shoulder would be a good substitute.

By: David Jefferson

David Jefferson — Sun, 01 May 2011 03:32:00 +0000

i couldn’t find shanks so i used back-straps. they didn’t fall of the bone at all.

By: Anonymous

Anonymous — Sat, 05 Feb 2011 02:37:00 +0000

Fried shallots!

By: Maris815

Maris815 — Thu, 03 Feb 2011 15:23:00 +0000

Looks so yummy…….what is the garnish…….super thin onion rings?…..deep fried pasta?

By: Oriental Rug Cleaning Miami

Oriental Rug Cleaning Miami — Mon, 10 Jan 2011 12:56:00 +0000

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By: Anonymous

Anonymous — Thu, 06 Jan 2011 17:23:00 +0000

This is a great recipe! I made it for New Years dinner and everyone liked it!

By: Crissywrong

Crissywrong — Sat, 25 Dec 2010 17:23:00 +0000

Made it for Xmas eve dinner last night. We had my 97yr old grandma and had to have something an old, old, old lady could chew and something that the rest of us with taste buds could enjoy. It was big time yummy. It made tons of sauce which is good and bad. Good because we put it on toast for a midnight snack and bad because I have to resist the urge guzzle it all by itself. Looking forward to leftover shepherd’s pie.

By: kInfokbad

kInfokbad — Thu, 25 Nov 2010 05:05:00 +0000

hello- what is demi-glase?

By: Polishing Terrazzo

Polishing Terrazzo — Mon, 01 Nov 2010 10:41:00 +0000

I have a request! Why do you take the pictures in that way…just to torture your visitors appetite….but anyways I’m lost in the food!! Looks yummmmmmmy.Thanks….

By: Cavner

Cavner — Tue, 20 Jul 2010 23:46:28 +0000

Made this tonight with a bed or Orzo. I didn’t have the demi-glaze or the vinegar and it was still delicious.