Braised lamb shanks

i put 1 star because the recipe is badly written. As an amature cook i need step by step instructions until i get my bearings. The recipe was confusing, it doesn't say anything about popping it into oven so why put the oven on at the beginning?? i have read through the questions and they have been answered but the answers are not exactly informative and someone has actually asked the question about the oven and goodfoodteam have completely ignored it.....I made the lamb shanks but done it my own way using the oven and it was amazing..

As stated before, recipe is quite confusing, but I managed! First time I’d cooked lamb shanks - I’m vegetarian but husband eats meat. He was v pleased with it, and I was pleased because it was nice and easy to cook. Sauce smelled amazing and didn’t need much reduction at all.

Swapped some ingredients out, replacing bell peppers for the carrots and browned in a large frying pan before transferring to a large roasting pan double wrapped in foil (my casserole dish was nowhere near big enough to get all of it in). Added a couple of spoons of sieved plain flour to thicken the sauce while the dish was in the oven Cooked for 2.5 hours and took the meat out of the pan to enable the sauce to be blitzed. All in all turned out very well and family loved it. Only three stars on the review as the recipe is badly written.

Giving this one star because it is so badly written. First it says to brown the lamb in a casserole dish - should be done on the hob. Then the recipe just suddenly says put it BACK in the pan, but aren't we in a casserole dish? ok so we're in a pan - I don't know about you but I don't own a pan big enough for 8 lamb shanks. Lastly it says leave undisturbed in the pan - my onions burned to the bottom of the pan, ruining the recipe. This recipe would have tasted amazeballs, but as someone less experienced, I only know now where it went wrong because I watched a video on YouTube. Wish I had gone there first because now I have a ruined pan, and no sauce. I recommend that you do the first few steps in a pan on the hob, then transfer to the oven in a casserole dish for 2 - 3 hours, NOT the other way around.

Absolutely delicious. Everyone loved it.

This was an excellent template. I did not have some of the ingredients and others I switched out. I am not used to some of the methods used for cooking this dish, so I made slight deviations to the cooking process; no browning in the casserole dish or sautéing vegetables. First, I had two lamb shanks (from a local Safeway 50% off) and I used a propane torch and seared the outside of the shanks. The fat shriveled and crackled and spat as I crispified each shank in it's entirety. I had already set the oven to 425F (220C) and placed the shanks in the greased casserole dish then I sprinkled clove and sage powder and some bay leaves on them then put fresh cut up onion, bell pepper, pickled carrots, cilantro, and minced garlic on top. Then finally some Rosé of Pinot Noir (Oregon) from King Estate Vineyard's own Acrobat line. Instead of some EVOO I used bacon grease and drizzled across the entire dish and sprinkled fresh cracked Mediterranean salt and peppercorns. Covered the top with tin foil and placed in the oven. Set timer for 2 hours. This prep time took longer than the recipe's b/c my ingredient deviations and searing, though in all prep took ~35 min., cook time 2 hours, then a short cool off period before eating. Such a long process to only devour the product in minutes but it was worth it. The vegetables served as the side to the shanks and the bone was able to be pulled out of meat with minimal adherence to the knuckle. In my opinion this was a delicious dish and have saved it to my list. Enjoy. No leftovers!

Stunning! I used 2 onions, 3 carrots, 2 sticks of celery, 2 leeks, red wine, home made chicken stock and a bunch of thyme. Didn't need oil or flour. Removed the bay leaves, cooled and wizzed up the veg and stock to a delicious gravy. Reheated the next day for Sunday lunch and served with buttery mash (used my ricer), whole roast carrots and steamed broccoli. An absolute winner with the whole family...and they had no idea how much veg (or garlic) was hidden in the sauce!! A great way to get veg into the kids.

First the negative: Trying to follow this recipe was slightly confusing. You are first talking about roasting in the oven and, suddenly a pan appears from no-where. However, now the Positive: I roasted the lamb shanks to brown - about twenty minutes (ish). Hindsight, should have put the carrots and onions in at the same time. I then added the stock, wine, puree, flour, garlic, rosemary, salt & pepper (couldn't get any Bay Leaves!) to a large pan and brought to a simmer. Added the carrots, onions & two lamb shanks and left it to simmer for about an hour & half. Absolute delight - my wife was extremely pleased with my efforts. I'm now going for Kleftico for Sunday Lunch.