Slow Cooked Lamb Shanks | Literally Melts In Your Mouth
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- Опубліковано 27 лип 2024
- Indulge in the deliciousness of slow-cooked maple lamb shanks that literally melt in your mouth. This is the perfect recipe for a flavourful and tender dish that will have your taste buds dancing with joy!
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➖ Recipe ➖
Maple Cumin Lamb Shanks
Ingredients -
1 1/2 Tbsp (30ml) - Olive Oil
4 - Lamb Shanks
2 - Brown (Yellow) Onion, Roughly Chopped
6 - Garlic Cloves, Chopped
1 1/2 Tbsp - Cumin Seeds
4 Cups (1 Litre) - Chicken Stock
1/3 Cup (80ml) - Maple Syrup
1 1/2 tsp - Chilli Flakes
1 -2 Cans - Chickpeas, Drained & Rinsed
1 - Large Bunch - Swiss or Rainbow Chard, Washed & Stems Trimmed
Seasoning To Taste
Almond Crumb (Topping) -
1 Tbsp (20ml) - Extra Virgin Olive Oil.
6 - Mint Leaves
1/2 Cup - Almond, Toasted
1/2 Cup - Pepitas
Salt & Pepper
Method -
1. Preheat oven to 200.c - 390.f.
2. Place a large casserole dish over medium-high heat. Add oil and sear the lamb shanks for 6-8 minutes or until browned all over, turning them regularly. Remove from the casserole dish and set aside.
3. Reduce the heat to medium, add the brown (yellow) onion, salt and pepper and sauté for 4 minutes. Add garlic and cumin seeds and cook for 1 minute, mixing regularly. Add the chicken stock, maple syrup and chilli flakes and mix well to combine. Place over high heat and bring to a boil. Add the seared lamb shanks and mix through, ensuring they’re covered in the liquid. Place over a cartouche and a lid and transfer to the oven for 2 hours, flipping the lamb shanks halfway through.
4. In the meantime, toast the almonds in a dry pan over medium heat for 4-5 minutes or until lightly golden and fragrant. Remove and let cool. Add all the almond crumb ingredients to a blender or mortar and break down into a coarse crumb. It’s good to have some chunky pieces and not be too fine.
5. Remove the casserole dish from the oven and carefully remove the lamb. Place it over medium-high heat on the stovetop. Add the drained chickpeas and Swiss or rainbow chard to the casserole dish and simmer for 3-5 minutes or until the chard has wilted. Add the lamb back in and check the seasoning. Remove from heat.
6. Serve the lamb shanks on a bed of chard, topped with the maple chilli braising liquid, chickpeas, and almond crumb. Dig in.
Video Uploaded By
Jack Ovens
#lambshanks #slowcooked #easyrecipes - Розваги
For anyone in the UK who doesn't know, pepitas are pumpkin or squash seeds.
I'm from Germany, but it did help me, too! (Like bell pepper is called capsican, down under. Us foreigners should support each other *Haha* !
This looks bloody lovely! Thanks, Jack, you’re brilliant! 🤩
@@peterdoe2617*Capsicum
I’m from the US and didn’t know that so thanks for sharing.😊
Oh my goodness Jack I must try these!! I’m loving cooking with lamb shanks at the moment.
Lamb shanks are incredible. Once was a cheap cut, not so much these days
Ooh! Can't wait to try this one. Welcome back Pepper Whisper!
Such a great recipe! Haha sure is
That shard... You're talking about.. Is also known as another form of spinach here in South Africa.
Chef Jack, you again prove that you are the man! This dish will get you laid. Your passion is why I upped my cooking game. You're one of the best in the game.
True statement lol
Yum! I might have to make this over the weekend. Perfect winter dinner with some beautiful New Zealand lamb 🤤
Pepper whisper is back! This looks amazing, I would love to try this out myself soon.
Haha! It’s such a delicious recipe
Lol awesome
All the best tastes in one meal. Off to the kitchen I go. Thanks Jack. X
Haha definitely! Please enjoy
Thank you, Chef, I just happen to have 3 lamb shanks in the fridge, have a great day.
Perfect! Have a great day too, Patricia. Thank you
I so love when you whisper the cracked black pepper amounts. That lamb looked delicious.
Brudda, you're food tastes amazing. It's deffo's helped me cook for myself more often. Thank you🙏🙏🙏
Really appreciate it! Thank you
My favourite dish, I will save this for the Autumn though as summer has finally arrived in the UK.
That looks absolutely amazing
Thank you 🙏 it’s amazing
Looks yummy as usual. Will try this soon. 🙏
Please do!
Holy Cow!! Haven't done lamb in forever. That's changing!! Fabulous, Jack!!
Holy lamb! Haha it’s so good
Thanks, Jack, that looks bloody lovely! You are amazing! 🤩
Ps. I’ve missed the pepper whisper, good to have it back!
Man that looks good. Pumping out so amazing looking recipes as per usual🙏
Jack you’ve done it again! Absolutely amazing! Will be making this, this weekend for date night! Thankyou!! 🇦🇺
Thank you mate! Hope it goes down a treat
Oh my word that looks and sounds so flavourful…I also hear a couple of whispers in there too 😊 ya know I’m a prime lamb producer and to see you using lamb for this dish makes me feel as you support me too. Your face at the end makes me want a plate of that dish now and it’s only breakfast time here 😂 thank you Chef Jack for a delightful dish for me to try
I am salivating at this, can't wait to try it at the weekend!
Looks great, thanks for the recipe mate 🙂
Another EXCELLENT dish I will have to try. Many thanks for sharing Mate. Hope you have a great weekend. Regards
Thank you Des! Have a great weekend too
Omg this looks delicious.
I saw lamb shanks (bone in) at the supermarket at a reasonable price.
Now I have a yummy recipe to follow I’ll be buying them next shop.
Thanks for translating shard into Australian for us Aussies 😊
Awesome dish I love you and your cooking 😊
Mmmmm that looks great chef😋👌
Thank you 😋
Whow looks really yummy 😋
Just the name makes it sound epic !
Pepper Whisper👍😃 is back!
Interesting tea towels you have there. They wouldn't be borrowed from a work kitchen by any chance 😂😂😂
Hahaha
Good grief 😋roll on Sunday!
Mouthwatering ❤
Sure is
Given up on red meat, but every time I watch you cook it,,,i feel like going back 😂 looks delicious 😋😋😋😋
Ahh haha! Thank you Smita
Chef where can I buy a similar kind of knife block / stand like yours? Love it
Not even watched it yet but I know it’s going to be good
Silver beet used to be the poor man's spinach, but it is still very delicious.
That’s it
great timing i have a lot of sheep meat from eid
Living in California, I don't have a clue where to buy lamb and have never heard of the chard you used, but it looks delicious, so I now have a mission.
Most supermarkets should sell it, if not definitely a butcher.
How do you make/ from where do you get the chicken stock?
I missed the 🤫 20 cracks worth 🤫 ❤
😬😬
Yummy lamb 😋 🤤🤤🤤🤤🤤
Could I do the same with beef cheeks ? I have some that I want to use up
what's the diameter of your pan? i've been trying to upgrade my pan but not sure how big it should be, since i've been cooking your recipe a lot i thought i should get a reference before start shopping for new pan
I AM KULINAR FROM AZERBAYCAN.👍👍👍🇦🇿
Looks delicious! Must go shopping soon for Lamb Shanks!
As usual, many thanks for providing the recipe and methods that you used in making this video! Also, as usual, your measurements of many ingredients are inaccurate (in most parts of the world!) For example, where in the world will 1 + 1/2 tablespoons of olive oil equal 30 mls? Usually we mere mortals equate 1 tablespoon with 15 ml of liquid volume, don't we? Does it matter? No! The Chef's recipes are always wonderful, despite his steadfast use of wacky equivalencies! Happy Cooking!
Thank you 🙏 in Australia a tbsp is 20ml so that plus a half is 30ml.
Aussie recipes we have slight variations
Is there a reason/story behind the 'pepper whisper'?
It’s just one of his quirks he has done forever…we love it.
What salt and brand do you use when cooking?
At the moment I’m using Himalayan salt and then Cornish sea salt to finishing
Hi, in the UK what can be used instead of Shard ?
Chard is available in UK, but u could use kale
I really don't know why lamb/sheep isn't more popular in the U.S.. Also, why is it called rainbow chard?
Yummmmmmy 😊 I don’t like cumin can I replace it 🙏👏
Just omit it. No need to replace.
As the above comment said, it can be left out without replacement
@@ChefJackOvens I'd tried using dried mint leaves (crushed) in the past but the taste didn't come through.
The video says 2 cans of chickpeas and 1L stock but the ingredient list says 1 can and 750ml?
👍
jack gettin swole tho
When you're preparing for those braising recipes, pls look up the "braising 101" episode from Ethan Chlebowsky from the US. You might wanna add some of the given information to your viewers, too. It was a game-changer to me, what he explained. I'm 63 now and never had it explained to me so well. On Chef John's recipe for italian braised beef, I lately exchanged beef shank for oxtail. It turned out fabulous! Prices for oxtail here at my place in Germany did vary from 19,10€ to 6,90€ per kilogram (the latter beeing an shop for organic foods). So prices for certain cuts might also be a topic for those recipes. Is beef still as crazy expensive down under than it was during the pandemic?
Greetings from the far north of Germany!
Hey Jack, how would you cook this in a slow cooker? Brown the meat and then 8h on low?
why do you put onions in everything a lot of people cant stand onion.
Anything that has onions in it can be removed if you don’t like them. Onions are the base and one of the most essential ingredients in cooking, past and present