I am preping my shanks now, but I'm sure it will be DELISH!! Every time I use your recipes my food turns out perfectly! You are the best! I have tried other chefs', famous chefs', recipes and it is always a hit-or-miss situation. But never with you. Thank you for being very detailed and always providing the recipe link. Keep doing what you are doing!!
WOW! Really Great Recipe! Didn't have time to final flipping around but it was still great and tender. I used the braised down O&G after straining and put back in the sauce reduction after removing as much fat as possible, by far the best Lamb Shanks I ever had. I cooked them side by side in my double oven with my OLD shank recipe, Chef John Wins!!! Thanks!
Not only do you make a tastey dish in the winter, but having that oven on all day will be sure to warm up the house... something much needed during this artic blast.
WOW I have been using Musto Cotto for years as my dad always made it when he made his home made wine. I always used it for sweets but never savoury. Thanks chef for the recipe. Will try it when winter comes :)
WOW looks really good !!! I'm a new sabby...Love to watch all your cooking, in love with your narrating...like easy listening...and ofcource the TASTE...nothing fail yet !!! Thank you !!!
das efx - they want efx >The song chef john was referencing to. Despite the socks and sandals scandals, chef john is by far the coolest youtube chef. Referencing songs such a Wu-tang Clans C.R.E.A.M. and das efx.
Made for Easter Sunday dinner, and it was tender and very flavorful. Found Saba online. You will want to remove as much fat from the sauce as possible before reducing & serving. It's worth the effort.
The Corporate Overlords would probably crucify Chef John just to make a point. But I really think Chef John would make a video from the Olive Garden on the Mount and sing "Look on the Bright Side of Life". Enjoy.
I LOVE Lamb... One of my favorite meats... I'm making Lamb Burgers tonight... Oh! and I love Mint sauce with them although, I'm sure you could dress them up better... lol
followed the recipe fairly exactly and both my guests said, "restaurant quality". The lamb shanks came from safeway.....so it HAD to be the recipe. zero left overs. I served the lamb with mashed yukon golds but next time I will accompany with basmati with pistachios. But, as Chef John says, that's just me cooking
I've always been interested in the way that the Persians/Iranians use pomegranate in braising lamb (or perhaps mutton) and wondered if this is a similar product to the grape must...One can find pomegranate concentrate in some stores but I will look out for the Saba syrup...
Chef, Can i ask: Wouldn't Before cooking the whole lamb shanks into the oven, by searing the shanks and then carmelize the onion and put in the shanks and the Wet ingredients quicken the cooking process?
Lookkks and smmmmeells. Soo good..! I would have let the rest in their juices about ten minutes after taking them out of the oven tho.. Everything else was great.!!) if i ate lamb that is. Or much meat..! ) lol. The same tecnique would be wonderfull veggie style so im not opposed to watching meat shows.. Love yours!!) thanks
