Forgot to rate.

I was disappointed when my OH said, "will you do the lamb plain". I thought this recipe was pretty plain so gave it a try and my goodness I'm so glad I did. I prepared it this morning and left it to slow cook in the oven whilst we were out all day. It fell off the bone and was delicious. I'm planning on using this recipe for a family 'Come Dine With Me' competition were having in the autumn.

I made this exactly to the recipe (I added a couple of sticks of chopped celery that were going to waste). Made with the potato and mushroom cake, and served with green beans.
To die for! I notice the recommendation is 'moderately easy', but I thought it was a doddle! Completely foolproof (Although as Douglas Adams once said, "Never underestimate the ingenuity of complete fools")

So do you just stick the rosemary and bay leaves in to cook with the sauce then?

Got some Lamb Shanks n Finland.
Mega - expensive, I ordered 2 from my butchers' shop. €104! That's slightly more than filling a "Chelsea Tractor" with fuel. Sorry, walked out.
Mercifully, got a couple of reasonable-sized ones for twenty quid today. Even that's steep!
Now, to the mushrooms...Shiitake, dried, a fiver.
Luvaduck, Easter's gonna cost me (or, my unemployment benefit).
Of course, served with 'Mämmi'. It'd be like drinking alcohol-free beer. No point.
http://www.hs.fi/english/article/M%C3%A4mmi+Maestro+Ahmed+Ladarsi+is+an+...

Towards the end,put a good spoonful of mint sauce in. It's just like having roast lamb,better than adding cold when you serve.

Did this yesterday, everyone loved it. Easy to do.

EXCELLANT. THANK YOU. HAD THE MUSHROOM POTATO BAKE TOO. I AM OPENING A RESTAURANT IN SPAIN. THIS WILL BE ON THE MENU. WHATS THE BEST WINE TO USE. THANKS

easy and delicious

This is amazingly easy to cook. If you're quite a novice cook and want to make a good impression then you must try this. Thanks to everyone that posted their comments to "fill in the blanks" as this really helped. It also tastes better if cooked earlier on in the day and then warmed thru. Made this for a surprise dinner party for my Sister in Law and all were impressed. Have also cooked with a leg of lamb slowly and then shred the lamb from the bone. Works well!

I made this for father's day and it was certainly easy to make. Full of flavour, and although I used a leg cut instead of shanks, the meat was dropping of the bone delightfully. Served with my own roast potato recipe.

I am appalled.
I pay a licence fee for the BBC, they aren't supposed to advertise or have 'product placement'and they are advertising on this Goodfood site!
I'm unsubscribing

I halved this recipe...and it was delicious. Would recommend cook in oven for 2 - 2 1/2 hours for the meat to fall off the bone. Would definitely cook this for guests.

this was so tasty i seared the lamb shanks on all sides in hot frying pan, popped in with the 300ml wie and cup of chicken stock, onions, carrots, cast iron dish for 4 and a half hours on 150degrees, added diced potatoes and mushrooms half way through, and turned them around, delish, fell off bone when came out and the casserole flavour/consistency was fab! defo a keeper.

cooked this meal last night, it was yummy, I added new potatoes in with the lamb shank for 1 hour before serving, when It was ready I served it up with sweet heart cabbage yummy yum
and hot crustie bread to sock up the juice... my family gave me 10 out of 10

Very easy and very tasty. I added 2 parsnips and the resulting sauce was fabulous. Forgot the bay leaves.

I'd like to try making it the day before too but am a bit unsure of the cooking and reheating times as the lamb was falling off the bone as it was. Anyone tried this?

Delicious.
Made it in the slow cooker and left it on low for about 4 hours.

This recipe was fantastic although a little confusing... I cooked the lamb in the oven for 3 hours gas mark 2 (as per other lamb shank recipes) it was lovely. Served with mashed potatoes and glazed carrots. Went down very well with my family - will be making it again - soon

The meat was deliciously tender, but the overall taste, although distinct, was not to my liking. As a dinner party recipe it lacked the wow factor.
I have since come across a dish: 'Braised lamb shanks with crushed herb potatoes', which is far superior!!! Now that does have a wow factor and is easier to make.

Made this dish and everybody loved it. My question is can you do the same receipe with a shoulder of spring lamb ?