Dimitra... you did this video in a New York minute! Lol I was smiling through the whole thing. I've made this many times. Great dish! Btw the old video was good too... sniffles and all. ❤️
I love the old video. I didn't even notice you were sniffling (too focused on the cooking). I am making this for the first time today for dinner. Looking forward to it. Thank you for the recipes :) Awesome channel.
Made this recipe tonight- excellent. I like the texture of the meat better than the braised shanks I usually do. I did replace most of the lemon juice with white wine to reduce the acidity, for our taste. I will add more liquid, too, next time to make more pan sauce. Served with rice pilaf and spinach. Yum!
I made these today and thank you so much. I found the first version first so I followed that and think they were pretty much the same except for the sniffling. Delicious and I will do this again soon.
Lovely delicious yummy and tasty wonderful alot will always taste wonderful to enjoy having a very good meal and the same along with plenty of cold drinks to enjoy very well always with everyone to enjoy celebrating a very good party and always have a very good Gathering
I still have your lamb shank video saved into my favorites! 😂. It wasn’t awful ! The recipe was great! I also have the video with your son cutting off your head ! I loved your first videos ☺️You always had amazing recipes and presented them well, which has always brought me back... even with camera shots wiggling . It was so funny to listen to your conversation between you and your son! ❤️
I love lamb and cook it often. I usually roast a leg English style. That is in an oven with no cover in a 4 inch deep pan. I use garlic sliced and inserted in the meat. Also olive oil ,spices and lemon juice with roasted potatoes and carrots around the meat. After I make lamb gravy. I love Greek cooking so I have some shanks that I'm going to do next. You made my mouth water in this recipe.
Superb Dimitri delicious something ( to die for) noooo ! Something to live for that sounds like it “. Not die for otherwise you can taste 👅 live alone enjoyed it. Thank again
Watched your first take.. you b have come a long way & love all your recipes😊 Kalo Pasca! Making for hu hubby & me during quarantined for Pasca! Kalo Pasca
Catherine Kennedy yes, it totally could! Brown the lamb shanks in the oven first then just transfer to a slow cooker and they will be oh so good! Enjoy 😊
I made it in a slow cooker many many many times and it works beautifully. I did brown them on stove top tough but I think oven as dimitra says is cleaner. It’s just I had to do them fast early morning then pop in crock pot before I left.
No need to apologize Demetrulamu they were the best weather sniffle or not! You should’ve sniffle a couple of times on this one just to piss those people off LOL
C'mon People! Almost 80k views and ONLY barely above 700 likes? HIT THAT like button for her! Help her channel out. By the way, her recipes ARE AWESOME! So far anything I have tried following her recipes, came out to be a big hit. Especially, the tzatziki with Greek pita chips.
Greek people one of the healthiest in the world.longevity.eat good delish foods....natural good fats and herbs no proservitives.awesome..I'm a big fan from Australia👌..
I love this video Dimitra but I have to say I prefer your older one on the same recipe. You went much slower and it felt like we were cooking it together. I know we live in a fast paced world and this is easier in some ways but the joy of cooking is lost a little. Just a small opinion from a big fan of all your recipes, I am Greek also and I have used your recipes many many times and rave about them to all my family. Take care!
PS I have made this type of lamb dish many times, and all plates have been 'licked clean!' I can't, however, really explain, in a way that they accept, because every time it's a little different😀😁 I am, I am afraid, a sort of 'we will try this slight variation out', because I just cook as I learnt from my mother in law (I hadn't a clue!), and other people, and combined the whole experience! 😊 Whatever I cook is not 'wrong' , and all plates, and 'remains' are devoured, but I can't give any exact answers to 'how much, etc ...?', etc. when they want to try to cook themselves😁
Thank you Dimitra for this awesome recipe. I tried different ones, all of them failed. The Lamb came super tender and juicy it really worth the three hours in the oven. Better than take-out 😀 😍 .
Dear Dimitra, You are an amazing cook! I am so glad you are sharing your recipes. I have tried two, your spinach pie and spanakorizo. Your recipes are foolproof, easy and amazingly delicious. I have no doubt this recipe is a winner. So glad I discovered your channel! Don't pay attention to any nasty comments - keep cooking, sister!!! p.s. Thanks for the great health tip about using parchment between the food and aluminum foil! Best of luck with your cookbook idea. I've been sharing your channel with my Greek extended family. Happy Easter!!!
Hallo, Dimitra! Could you please 'translate' the cooking temperature into Centigrade!? Just loving your channel, as are my kids and their wives, thus the request! 😊😘😘😘😚😚
I think this and your original video are fabulous!! Real chefs don't let the sniffles stop them from making masterpieces. Quick question: Can you tell me the dimensions of that stainless steel roasting pan that you use in so many of your recipes? I just want that exact size if possible. Thank you in advance for taking the time to answer my question.
This is one of my favorite lamb recipes. TY for all you do Dimitroula mou! Take your time with the book! No rush! Did you put scallions in the Mediterranean rice pilaf? I'm just curious.
I was just thinking about you... it's Easter time, I was thinking "where is the Lamb recipe!?" 😂 love your videos no matter how you feel and don't mind the haters 😘😘
I used a stainless steel baking tray that's commonly found in Greece. I picked it up at a specialty foods store and I went back to buy another one and they don't have any. If I locate them, I'll share the source :)
Hi Dimitra, am I able to marinade the lamb shanks overnight before roasting? For a deeper flavour? Thank you for your advice. Really enjoying your recipes at the moment. I am doing a Greek dinner party for a friend this Saturday. Excited. From Cambridge UK
Hi Dimitra, I tried your recipe and when I roasted the lamb with the garlic bed and spices for 35 minutes, it burnt the garlic and the spices. What did I do wrong?
Oh no! The only thing that I can think of is that your oven might not distribute the heat evenly. I've baked in ovens like that where the heat is concentrated at the bottom and have had so many issues. Avoid baking on the bottom rack and next time, add the garlic and herbs after the meat is browned. They will still soften and you will not have to deal with that again. Hope this helps!!
