“I have ordered the braised lamb shanks four times, and I'm waiting for my fifth order as I type. The only thing I do a little differently in preparing them, is I put the shank in a bread loaf pan, lined with foil, I add a small amount of chicken broth if I have some in the refrigerator. Then I cover the pan tightly with foil and bake at 425 for half an hour. They always come out great, moist and tender. YUM!”
“I make lamb shanks on my own often, but since trying these lamb shanks I most likely will continue to order them because they are tasty and they fall off the bone. The preparation instructions are perfect.”
