You need to cook it until the meat is falling off the shanks.
Excellent recipe for both lamb and polenta. I made the lamb shanks 24 hours in advance; next time I will skim the fat from the sauce before reheating. And I do my polenta in the microwave: 8 minutes at high; 9 minutes at 70%, stirring every 3 minutes; let stand for 5 min.Read More
This is recipe is restaurant quality. We were very impressed and would definitely use it when having guests. It is very hearty and a good winter meal. I followed recipe exactly as written.Read More
This is such a great recipe! I served it at a dinner party and got rave reviews from all attending. It is restaurant-quality and amazing that it is a "light" recipe. Don't substitute the polenta- it greatly compliments the lamb. I served it with simple grilled proscuitto-wrapped asparagus spears and crusty sourdough french bread to sop up the delish sauce. It is also a relatively simple recipe, with the most time-consuming (but necessary) part being the browning of the shanks. Probably the best CL recipe I have made (and I usually do around 5 CL recipes/week). A+++++Read More
Loved, loved, loved the sauce! The polenta was really good too - I subbed gorgonzola for the parmesan. I didn't like the shanks though - so hard to get the meat off! Next time I would make this recipe using lamb stew meat instead.Read More