Lamb Shanks Roasted "a la Matignon"

In this recipe from Chef Thomas Keller, lamb shanks are cooked in the oven using a technique called a la matignon. This involves sauteing finely diced vegetables and then cooking them together with the meat, which creates a sauce and imparts an aromatic quality to the dish.
Average Customer Rating:
3 out of 5
3
 out of 
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Customer Reviews for Lamb Shanks Roasted "a la Matignon"
Review 1 for Lamb Shanks Roasted "a la Matignon"
3 out of 5
3 out of 5
AngelaMorgan
November 6, 2013
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? No
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Not what I expected
November 6, 2013
In full disclosure, I have never cooked, nor eaten lamb shanks before. I am also just an intermediate cook. Maybe if I was "advanced" , I might have had better results.
I used 4 - 1 1/4lb lamb shanks. I followed the directions to a T! The All-clad 4 quart essential pan, that he says to use, was overly full. 4 lamb shanks were really too big for this pan. The lid would not even close for the first 2 hours of cooking.
The sauce was 5 star!!! It was wonderful, but there was not nearly enough of it to drizzle over the 4 lamb shanks he calls for; so that they end up looking like the picture.
Suggested pan was not nearly big enough.
Does not yield enough sauce.
Seemed kind of complicated to make, mainly the sauce.
I found out I don't like lamb shanks, lol.
Cons: Complicated, Yield, Lengthy
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YaakovKahan
Posted November 13, 2013
Video of the Recipe on Youtube
There is a video of Thomas Keller making this recipe on the Williams Sonoma Youtube channel, really lengthy and informative. Very good video.
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