This is a wonderful hot and spicy lamb shank recipe. It's perfect for a dinner party because you can put the shanks in the oven, make the glaze and topping, then take an hour long nap, have a bath and presto! Dinner's ready!
Absolutely stunning. I served it with mashed potatoes and green beans. I made extra but found that it is better eaten on the day it is made as it doesn't taste as good when re-heated. - 17 Jan 2005 (Review from Allrecipes USA and Canada)
This was absolutely outstanding! I made the dish for a dinner party last night and the guests enjoyed it so much that one of them - a professional chef - actually licked his plate! I followed the recipe exactly, except for adding trhe jiuce of an orange as well as zest to the glaze, becuase I wanted something a little sharper. I hadn't intended to make the yoghurt dressing, but I'm glad I did - it added a lovely cool contrast to the smoky juiciness of the lamb. This is an amaziong recipe - thank you so much for sharing it. if I could give it six stars, I would! - 09 Sep 2007 (Review from Allrecipes USA and Canada)
Thanks for the great recipe! Very unique flavors that I will definitely be experimenting with. My girlfriend loved it and she has HATED lamb every other time she's had it. Now, here are the changes and additions I made to the recipe, I added about a 1/2 tsp of crushed red pepper after I browned the shanks and about 1 tbsp. of sugar to the tomatoe puree to counter some of the acidity. I eliminated 1 cup of the tomatoe puree and 1 cup of chicken stock and substituted 2 cups of red wine instead After the braising, instead of turning up the oven to 400-degrees, I placed the rack high on my oven and turned it on broil. I brushed on the glaze and broiled with a very watchful eye to prevent burning. I made a cilantro oil (bunch of cilantro, olive oil, salt & pepper blended in a food processor) which complimented the glaze awesomely!! I brushed on some cilantro oil during the broiling process too and it made the world of difference (Flavor town baby!). I served it on a bed of Creamy Cotija cheese and Chive Polenta, drizzled with some fresh cilantro oil. Didn't plate the braising liquid becuase I found it unnecessary. - 23 Dec 2008 (Review from Allrecipes USA and Canada)