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This delicious lamb dish is courtesy of chef Brad Farmerie. Martha made this recipe on Cooking School episode 305.

Source: The Martha Stewart Show, March Winter/Spring 2008
Servings

Ingredients

Directions

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109
  • MS212824909
    26 MAR, 2017
    The prep took almost an hour because I seared the lamb shanks first for flavor. I had the shanks cut into 3 pieces each by the butcher. Great idea! They fit nicely in the sauté pan while browning. Great recipe. I didn't have browned chicken broth so I used one cup chicken broth and two cups Clos du Bois Cabernet. Very flavorful recipe. I also covered the shanks half way through with aluminum foil to let it finish cooking. I didn't want the sauce to evaporate. I served it with roasted fingerling potatoes. Fabulous!
    Reply
  • Grace311
    14 JAN, 2015
    The instructions say to cook until falling off the bone. Approximately, how long? 1,2,3 hours??? An approximate time would be helpful for planning purposes.
    Reply
    • lisahayes63hot
      8 SEP, 2015
      I do the whole first section on the stove top in the morning and then transfer to a slow cooker and let it go on low for the day. When I come in from work, my supper is ready. I just whip up some veggy couscous and away we go.
  • rlego
    20 NOV, 2011
    This recipe was fantastic and well worth the time and effort. Completely worthy to impress for a dinner party. I made the mint yogurt sauce but forgot it in the fridge! You really don't need it. I served the lamb shanks over wheat berries that I boiled in chicken stock for 45 minutes. I think barley would be nice too.
    Reply
  • PandoraNoir
    14 NOV, 2009
    This was completely and absolutely delicious. I added 3 cardamom pods and also added dates in addition to the apricots. I served it with veggies instead of wheatberry salad as we don't eat grains. If I made this again, I would certainly choose to brown the shanks first rather than babysit the oven and turn the shanks every 30 minutes!
    Reply
  • KELSEA84
    26 JUN, 2009
    I made this for an Arabian Nights themed dinner party. Outstanding! The presentation is great, and the flavours so wonderful.
    Reply
  • Quarrier
    9 NOV, 2008
    I made the lamb, fennel, wheat berry
    Reply
  • Quarrier
    9 NOV, 2008
    I made the lamb, fennel, wheat berry
    Reply
  • Quarrier
    9 NOV, 2008
    I made the lamb, fennel, wheat berry
    Reply
  • SOMERSIZING
    1 SEP, 2008
    HELLO! I TRIED TO GO TO THE MINT YOGURT AND IT LOCKED UP MY COMPUTER. HAD TO GO TO CTL-ALT-DELETE TO GET IT TO SHUT DOWN WHICH GAVE ME TIME TO HAVE A SHORT BREAK, AND NOW I'M BACK, BUT THIS TIME I WENT TO THE SEARCH AND OBTAINED THE "MINT YOGURT" RECIPE. BUT FELT I NEEDED TO TELL YOU ABOUT THE PROBLEM. THANIKS
    Reply
  • macksmommom
    20 MAR, 2008
    have not made this as yet BUT IT JUST LOOKS DELICIOUS......THANKS
    Reply

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