This was a delicious way to prepare lamb shanks. The meaty lamb shanks, the tang of olives and capers, and the fresh taste of the lemon was a very satisfying combination (and it made the house smell wonderful!). My only disappointment was that in cooking it in a shallow pan with only a tinfoil lid allowed too much of the wonderful braising liquid to cook away. I had to add extra chicken broth. Next time I will cook it on a pot with a tight-fitting lid. I made the recipe pretty much as written (I used pimento-stuffed green olives as I had them on hand), and served it with the yummy lemon couscous. I will definitely make this again, and it would be a wonderful casual company dish.
My husband makes this dish for company and it is always a big hit.