Made this sunday for the family, and only change was I used less wine as the missus dont like it, and i added a jar of cranberry sauce to make up for it. Possibly the best meal I have ever cooked, even the kids milled it. Thank you for sharing, you are a great cook and teacher, big thumbs up :)
Made this recipe tonight but switched it up with white wine and added a few different seasonings and it turned out aaaaaaamazing! Had a cook off with my husband he made his lamb shank on his smoker with gravy. It was even better all combined into one! ❤ Thank you lots!
Three years, 80 thousand views, and no comments? Try doing what Steve showed you! Try it! Then go to your cupboard, and throw away all your Lean Cuisine, Knorr Entrees, breakfast cereal, dinners-for-one, pop-tarts, and micro-wave dinners! Good food is the key to Emerald City! Tap your heels together!
I've been ordering and making lamb shanks for nearly 20 years and this is by far the best tasting lamb shank you could eat. I used Chilean merlot and substituted cilantro for the parsley
Good to see this; I always need a refresher before I make lamb shanks, just for a sanity check. I'm glad you showed the wine as I really hate it when the endless number of chefs and wannabe chefs, will say something idiotic like "add some red wine" or "add some white wine" ad nauseum. There are ten's of thousands of brands, vintages etc. Which red wine would you like me to add? "Oh just add a dry one, make sure it's full bodied"... that cleared up nothing on my list. The wine you choose for a meal is just as important if not more important than the other ingredients, as a wine can quickly overwhelm a dish and even make it completely unpalatable. Considering that virtually all alcohol is evaporated off during the reduction period, the only thing you are left with from the wine is its flavor. If you pick a nasty wine because it's cheap, your dish will taste nasty and cheap. Anyway, some acceptable wines for shanks might be, Zinfandel, Merlot, Cabernet Sauvignon, whatever you choose, don't use a cheap nasty wine. Personally, if I wouldn't sit back and drink the wine I add to my food, I don't add it. Sorry for the long rant, but I really feel too many chefs overlook this detail. Thanks for the video. Well done!
James Senior He is dead right, only use wine you enjoy to drink in your cooking, the alcohol is irrelevant, it is the underlying flavour you are left with, and that is not to say the wine must be expensive, just dont use stuff you would not drink.
5 Years and Counting - I have made Steve's recipe about twice a year for the past 5 years. Each time was fabuloso. The only mods I make is to have extra chicken broth and wine on hand in case the broth level drops below 50%. Also, I butcher the shanks in advance to remove as much silverskin as possible. Yes it may cut down a bit on the yield, but people would spit it out anyway. Also I brown the meat on my grill ( I am from Texas y'all!)
good video.Actually I,ve been making almost the same recipe for years only I skim the fat before straining ( or put sauce in fridge for a bit so fat solidifies and easy to remove).I usually garnish with easy to make gremolata. I'm a true fan of both YOU and the lamb.
Steve, you are the absolute truth. I tried your recipe for lamb shanks and it was absolutely awesome. My husband said it was the best he ever ate and he's eaten a lot. I see that you are a man who also enjoys his own creations too. Keep up the great work and I will keep on trying your recipes. I love to cook too, and I especially enjoy when others are pleased. Bless you.
I used your recipe and smoked the shanks on my big green egg instead of using the oven. I used natural charcoal and a few hickory chips. It turned out so good, it was a huge hit. Thanks for posting!!
If you follow it step by step yes i personally used regular salt and made my own vegetable stock this is a ridiculous dish way too good takes time to make but its so well worth it this man is now my idol.
Steve - I had lamb shank for the first time in my life about a month ago at Disney world in "Marrakesh" and it was absolutely one of the best meals I've ever had. It's time to try and recreate what I had last month - and this looks EVEN BETTER! Nice job, man. I can't WAIT to try this next week!
just had lamb shanks and neck in a camp oven (cast iron pot and lid) on our wood fire stove for 4 hours. Wish I saw this before hand, though was still an epic meal. definitely going to try this with the camp oven. Thanks for the recipe
Great instructional video! I'm a complete novice in the kitchen and this really made it easy for me to make a lovely valentines Day dinner for my fiancé. She was floored by the dinner and I have you to thank. So thank you very much!
Bought some shanks before christmas.Took them out last night .Marinated in mint sauce.Using my electric pressure cooker today.Will only take 1 hour to do.Great video btw.
Love cooking lamb shanks. And one of the most delicious parts of this recipe is the bone marrow. Get a slim knife and tease that stuff out, it's glorious! (this might be talked about in the video, I'm not sure... I haven't watched it yet)
Great Recipe. For the first time we cooked lamb shanks & they tasted so yummy. Served them with mashed potatoes & long beans. It took a lot of time but at the end the taste is well worth the wait. Thank you.
Great recipe, I LOVE Lamb Shank ! There is no question, you can add or subtract season that you want & LOVE to use. One has to watch how the cook prepares their recipe and take it from there ! THANK YOU for a wonderful indeed . . .
Just stumbled across this recipe after buying lamb shank on a whim as it’s not something I usually buy. This was delicious 😋 and has converted me so thank you so much 😊
Done they are the most amazing thing i have ever cooked the results are incredible if you guys want to try this recipe highly consider making your own Vegetable broth it kind of have a weird feeling because you use basically the same things for the broth but the results are amazing restaurant quality food.
This is my favorite recipe, I've done it many times with lamb shanks, and a couple of times with chuck steak cut into lengths. I've even done it with pork shoulder cut into lengths, though lamb is still by far the best.
I watched this video after eating a nice dinner and yet it still made me very hungry. Beautiful way with lamb shanks. Will make this very soon. Thanks for the recipe. Ron
I made this recipe but with different part of lamb and it was AMAZING. Now I'm going to use the same recipe for elk. Thank you for sharing this recipe.
You said you're proud of this one, well you should be. You have done a great job with this presentation. I specially loved your smearing of the garlic at the end... that was price less... LaszloMontreal
Thank you for the beautiful dinner tonight, I never thought that I will be able to impress my mom one day, really I never go wrong with Steve’s recipes, from risotto to lamb braised, please more ideas :) thank you for sharing.
Hi Steve, I wish I could show you photos of the lamb shanks I just made for lunch. They were divine!!! Personally I'm not a big fan of parsnips so I served white asparagus together with Brussels sprouts. I also served creamy mashed potato and your Arugula Fennel Parmesan salad on the side. Of course some good Chile red wine to accommodate a fabulous meat dish like this. It was absolutely a 5-star dining experience. THANK YOU SO MUCH FOR SHARING YOUR FANTASTIC COOKING! I have tried 5 of your recipes this week. OMG they are all sooooooo terribly delicious!!! How long do you think it would take me to try all of them? Haha... You are a star!!! Thanks again!
Excellent video.. Thank you. 1. Guessing two cups wine? 2. Sprouts and Parsnips would have cooled considerably in video time frame. Do you not reheat them?
I've done this before and put mint sauce and a bit of sugar into the sauce for that little bit extra taste and it was phenomenal. Have you ever done that or is it a cheat?
Used this recipe yesterday - lamb was fantastic. The extra 30 mins in the oven makes a big difference. I will say I'm not used to eating a lot of heavy food and the sauce was too rich for me with all the lamb fat in it.
this is a wonderful recipe! I really learned a lot and it made a lot of sense! I'm making some for me my mum and my grandparents and I was actually gonna use brussels and I was going to steam them then roast em but when I saw that you boiled em the blanched em it made it a lot of sense. I have been looking around at recipes for braised lamb shanks and yours is the best and easiest I've seen not to mention tastiest :D I look forward to using this recipe and I really appreciate the thought of this video since it's hard to explain things like this. Thanks so much again and I will look at your other videos if I need help again!
Hit Steve, I have watched several of your videos... you definitely know what you are doing in the kitchen. But, I just noticed that you do your own video filming as well as composing and performing it. Wow, I am just blown-away. There are regular folks in the world and their are Geniuses, you clearly fall into the later group. I would be interested in knowing a bit about your background. Keep up the fantastic work in all of your many diverse interests.
gonna give a try tomorrow, have my parents coming and have the raw lamb on the fridge but had no idea what to do, thanks for your video!!!!! that looks amazing!
I was born in Morocco and we eat Lamb there almost everyday. This is very close to the way we cook the lamb tagine. When you squeezed the garlic on top of the lamb i lost it :Plooks AMAZING. I am definitely going to try this out. Do you have a favorite wine to cook with? i don't drink because i don't like the taste of alcohol but i know that when you cook with it the alcohol cooks out and i also know you're not supposed to use "cooking wine" but a wine you would actually drink. Any suggestions ?
Chef Pasquale,I happened to have seen Lydia the other day when she made rice with mushrooms-----because most make it the same or similarly....I wasn't paying close attention, but next, she formed patty's out of the rice which she fried and together with a salad--served to her beautiful mother. In order to form these patty's, she used binders which I think were egg, cheese and bread crumbs..............not sure.....that's just me saying that those were the binders, but I'm not sure what she used. What do you think? What would you use? The patties were beautifully browned, plump and looked delicious as the rice lent itself to forming a nice crust. I was surprised when I looked but couldn't find the second part of this dish. What would you do?
I am going to try this. I had similar dish at the greek restaurant in hawaii and I have been looking for something similar. who knows may be this is the same thing. thank you for sharing.
Excellent recipe Steve. I've been making almost the exact recipe using the same method for several years now and it's always a crowd pleaser and joy to eat. My question to you is, what is your favorite side dish to accompany this classic? Thanks Steve, keep up the great videos.
When it comes to a dish like this I'm s traditionalist. Creamy mashed potato, Crispy roast potatoes, Mint sauce, Green beans all are delicious with this dish. :) thank you
Thanks Steve, this is also what i do. I''m not a mint fan though. Keep up the bad azz videos. You're one of the best people if found online that deals with recipes to my taste.Thanks again.
@TheDaulphingurl Well thank you very much...cooking with wine is personal choice...if I'm going to put alcohol in my food then I would choose barefoot wines. Not terribly expensive and bags of flavor.
Killing it? Its already dead. Eating does not mean killing..it means pleasure and enjoying your food. Its your choice to be vegetarian (which I respect) My choice is eating meat which you should respect. By commenting on here is not going to change the world :)
Thank you Steve. What a wonderful recipe for lamb shanks. Can I cook this recipe in a crock pot? If so for how long and on what temperature please. Great video thank you. Ann in South Australia.
Seen this long time ago loved it and still love it. I absolutely enjoyed every second of all the frame of this dish. I absolutely miss when your videos where about 8-12 mins long as i salivated over every frame. I guess reason i'm seeing this again must be because i need to make this dish and do it for date night. Steve i'm guessing I can also use the base of this recipe the braise and then oven time for any kind of similar meat like Beef Bone in Crosscut Shank.
I believe that lamb shanks are of the toughest part of a lamb, I would usually cook similar cuts for at around 2+ hours preferably at low temperature. Unless if the lamb was very young at less than 9 kilograms total weight, what are your thoughts?
I have a leg of lamb that I am cooking for easter sunday and I may try the sauce for it. I am just going to roast the lamb and use the wine sauce to deglaze the pan and see how that comes out.
Wow...looks so wonderful. I stumbled across this looking for a recipe for curried lamb shanks, a dish my mother prepared pretty regularly when I was a child, and one I always loved. I will try this recipe if I am unable to find a good looking curry recipe. Or I may try to convert this one. Any pointers? P.S. I love how you love your food.
hi.. love this recipe.... can i cook the day before, store in the fridge with all cooking try incluted the sauce and the day after warm it and then reduce the sauce in a separate pot ? thanks for your support
I love the looks of this recipe. The lamb shanks look delicious and I love the parsnip and brussel sprouts. I am about to make lamb shanks tomorrow probably. So it was 2 and a half hours at 320 Farenheit right? I wanted to ask, have you ever braised it in the oven uncovered with no foil covering. Thanks for posting the recipe.
Just watched ur vid and its in the oven i didn't have fresh rosemary so I substituted with a mixture of fresh oregano Lemon thyme and sage I hope it won't ruin it 😋
