this channel has improved my cooking immensely now when I make a bologna sandwich I cut the lunchmeat into chiffonade because texture is a conductor of flavor
With the blank stare meaning: I've called the emergency services - and the whitte gowned will apply a tightfitting straitjacket and roll you into the rubberpadded van.
@@ChefJeanPierre I like to up the umami in the sauce. A little bit of soy, ketchup, anchovy paste, aged balsamic, etc. really punches up the flavor. Blend the sauce with a hand blender and reduce it if need be. You're right that the sauce really makes the recipe sing!
Oh my goodness! Chef Jean Pierre pours the remaining bottle of wine while saying “measure carefully!” He’s not just an amazing chef, he’s a natural comedian! 😂🤣😂
I was always horrible at French. I mispronounced so many words. For example, I now know that "Mirepoix" is actually pronounced "The Usual Suspects." You are a gift that keeps on giving Chef.
Hi Chef, you are right, Veal is out of price! Since then, I do it with porc shank, cheaper than lamb and I do exactly the same way as you explain, cause I learn from you Chef! (the one you did a year ago!) You are the best fine cuisine teacher.
nothing is more convincing then a chef shoveling his own cooking into his mouth like he has been starving for a week. This is prove enough that this recipe is delishous.
I learn so many things watching your videos Chef, like adding the wine/stock to stop the garlic from burning, and reducing the wine before adding more ingredients. All these little things help so much with other dishes as well. My friends now call me a foodie but I learned 80% of my techniques just from watching your videos
The only thing I hate about this show is the food and recipe and the cooking is so good, chef Jean eats it himself and not me. My mouth is watering and especially when I'm hungry. Chef Jean you teaser. I love your show and made several dishes from your show, tase delicious BUT your kitchen is more beautiful than mine. Love you chef Jean. I'm ex maitre D. Of Ritz Carlton. Asia Pacific. ❤🎉 keep up your professional show. ❤
Nice dish. We serve lamb at the Greek restaurant I work at: Kleftico is the best seller, then Yvetsi and we also do a lamb shank fricassee. Choice of orzo pasta or spanakorizo (rice spinach and tomato)
I love how you repeat things, like onion first, unless there’s bacon. I have memory issues, so your videos really help remind me. I will never tire of listening to you. Thanks for sharing ❤
I just happen to have a lamb shank in my freezer. I was going to make it the way I usually do - a roasting method, but I just knew Chef Jean-Pierre would have a recipe I've never seen before. And I was right. Chef Jean-Pierre's recipe looks absolutely fantastic and this is how I will make my lamb shank. Thank you VERY much for demonstrating this recipe. I don't even have to try it to already know it will be 'fantastique'.
mmmmmm. I may have gone over the top. I'm watching this video--I love braising. I've got the TV on (with closed captioning) to Diners, Drive-Ins, and Dives and I'm eating homemade Mexican food. Food is my vice. Thanks Chef for keeping me on my journey. [my family thanks you too]
I have 4 of them in my fridge right now. I do cook them regularly, at least 2-3 times a year. (That’s “regularly” for us bc we do have a very varied menu.).
Loved this recipe. I could almost smell it. I can't wait to make this, simple and delicious. And your precise measuring. Enjoy you chef very much. Blessings to you.
I love your mashed potatoes. Sadly I am in a calorie deficit the next few months, which makes eating the appropriate amount of butter tough. :( But unlike others having a cheat meal and going to mcdonalds, I would much rather have mashed potatoes and a chocolate souffle / lava cake
Thank you chef for all the wonderful memories today of my dear departed father. He is gone now 5 years this coming March, and lamb shanks were his favorite dish. I always were on the lookout for good meaty shanks for him when they were on sale. When he turned 90, his last birthday he would see, I made him some lamb shanks that I had cryovaced for him (bday-6/2) and he loved it. He also loved oyster stew, but I never really had too much success with that. I'm the only lamb lover around now, but I think I will get a package and make them to salute my Dad and keep me warm on these bitter cold nights.
Been asking you to do this (pork) for over a year now. I know you've had difficulties finding pork shank. So thank you for doing this regardless chef! Woot!
The first technique every parent should teach their child to master is braising: osso buco, coq au vin, spare ribs, beef bourguignon. They sound so intimidating, but you have taught us all that anybody can braise.
Lamb shank is fantastic. I normally make it with Guinness Beer to make it dark and malty. But i will try this version next time. Thank you for the video.
Well well well Chef, I finally found an entree where I actually prefer my own recipe to yours! Actually it's not my own, another Chef recipe for braised lamb shank. None-the-less, I enjoyed watching this video. I always watch you because I learn constantly from you. After all my years of home cooking, I find I can still learn tips and techniques from you that no other tv chef shares. AND OF COURSE, you are so enthusiastic and fun - motivation is contagious!
Ossa Buco is one of my favorites. I've never had it with lamb and I'm looking forward trying it. I'll have to trick my wife into eating it because she says she doesn't like lamb. I think this will change her mind.
Hello Chef, love your videos. You love butter so much, I can't believe you haven't done a recipe with Cafe de Paris butter on your channel yet! I used to work at a restaurant were we would make a steak sauce with lots of Cafe de Paris butter in it and it was delicious. I'd love to see your favorite recipe with Cafe de Paris butter.
As it happens: Beef Osso Buco in on offer this week in my local supermarket. That is something you should allways keep a lookout for, because the price varies - not so much between stores, but what the price Denmark can get on the export market. At this moment in time it is cheaper than minced pork or pork roast. The conditions in the USA are different, it all depends where you are. That is why Chef Jean Pierre is valuable: There is lots of ideas to make something delicious out of any vegetable, mushroom or meat (ok, I know a road kill is a challenge, but...) If butter is on offer, then buy a lot and make clarified butter and put it away for a better day. Now pork has been really cheap - because the chinese market has collapsed. But if you can cook food is cheap. So I cook for my neighbour, that is very sick - that is always difficult, but I am against torturing people that have a severe health problem with hospital food. And when you cook - it is as easy to cook for 5 people as it is for one. As for tools - go to thrift stores: If the tool fits your needs, then buy it. If you make a mistake - just get rid of the offending item - it has cost next to nothing. Try something you haven't tried before: I cooked "Yellow peas with sausages and boiled pork" presented by James Price. The trick was that for the last hundred years there has been an industrial product that takes the work out of preparing the peas. My mother never cooked it - because she was bone lazy - as lazy as I am. Well it tasted great. The only deviation from the prescription was to boil the meat in a vegetable stock- and adjust with salt- It is a dish that is actually better the next day - just like gullash. Try a lot of dishes and have a large repertoire of dishes. You might not like mushrooms, but look at Jean Pierre - maybe your mother cooked them WRONG. I never knew if my ex was just a lousy cook or she tried to poison me. Never found out which, but to be on the safe side, I cooked.
Hey Chef, or Jack Love your show it's taught me a lot. One thing I haven't figured out yet maybe someone can help? Number one I love good food, and thanks to you I love to make it. by the time I complete these wonderful recipes I am no longer hungry? I'm not picking while cooking, everyone else is ravenous with the smells coming from the kitchen butt my appetite is tepid at best.
Looks amazing chef!!!!!!!!!!!!! (what else is new 😉) During the Christmas break I was making a dish that required stock and I didn't have time to make any. I was able to find a brand with NO SALT ADDED I was ecstatic! Bonafide was the brand. For those of your fallowers who don't make their own stock this is the lowest sodium stock I've ever found at 55mg / 1 cup. Just wanted to share that with you. Cheers chef!! Thank you!
Hello Chef, it is always such a pleasure to hear and see you in action, there are dishes you make that I don't eat but the way you teach us how to prepare and serve I find myself trying and enjoying it, you had told us once that some of your customers did not like mushrooms and the way you make then getting the water out they enjoyed them , you take care Chef and God Bless.
Looking good! I always make it exactly like this, one whole bottle of red wine for 3-4 Icelandic lamb shanks (best in the world!). Always taste very good and the family loves it :)
I made this tonight. It's not the shanks but drums though, with clarified butter you taught me. It was so nice. Million thanks. My question is, what if I didn't use clarified butter but with duck fat, or the oil extracted from guanciale? Would it be even better? (That's also for Bolognese.)
Love your dishes they all are professional dishes made by a master chef. Please consider teaching us all your steak-lover subscribers how to make Entrecôte Steak with sauce which I could only find in France. I think learning how to make Entrecôtet Steak with sauce from a master chef will be greatly appreciated by all steak lovers. Best wishes
Last week subscribed, commented, thumbs 👍... Bell "all" notifications, "... did not get notified today...just remembered U said videos on Thursday?Ann,Florida fan
Do you have a friend or a brother that is as fun and awesome as you? 😂 Oh and if he can cook like you.. I'm dreaming. Anyways. Thanks for making cooking doable.. literally follow you step by step..Amazing with crazy delicious results ..i want to make everything you show us.. thank you!!!
Absolutely wonderful what great presentation and thank you for showing this. Interesting this dish is and it is not that difficult but very special serving for special guests. Thanks again Chief you are amazing
this channel has improved my cooking immensely
now when I make a bologna sandwich I cut the lunchmeat into chiffonade
because texture is a conductor of flavor
LIAR! You KNOW you can't afford bologna and you don't have a knife sharp enough to cut it if you could!
I labeled him the Leonardo of the kitchen. He makes the whole process emotional.
Lol, love it! ❤️
"Now, a lot of you may say 'I don't drink wine'..."
Stares blankly at camera
This is why I love Chef JP!
Yep, that was funny. Would make a great meme. 😊
With the blank stare meaning: I've called the emergency services - and the whitte gowned will apply a tightfitting straitjacket and roll you into the rubberpadded van.
Lol
Considering that both French and Italian cuisine classically goes so well with wine, yeah, I was not surprised by his reaction to that hypothetical.
Born to late to explore the world
Born to early to explore space
Born at the perfect time to watch chef JP videos!
Thanks for all the recipes
👍👍👍❤️
I like the way you think.
that's well put
@@ChefJeanPierre I like to up the umami in the sauce. A little bit of soy, ketchup, anchovy paste, aged balsamic, etc. really punches up the flavor. Blend the sauce with a hand blender and reduce it if need be. You're right that the sauce really makes the recipe sing!
I have 4 venison shanks in the freezer. I'm going to give this a try. Thanks for the recipe.
Oh my goodness! Chef Jean Pierre pours the remaining bottle of wine while saying “measure carefully!” He’s not just an amazing chef, he’s a natural comedian! 😂🤣😂
Last 40-50 seconds is what it's all about, "oh I think they are going to like it", chef sharing great techniques and recipes, thumbs up.
Happiest youtube channel ever! And comment section? No hate, no toxic sh*t, no nothing! Just love. 👍🏻👌🏻♥️
I just bought a lamb shank and here you are with a recipe. Can’t wait to cook this, this evening. It looks absolutely delicious chef.
Start early, looks like about 3 hours.
Same here!
I was always horrible at French. I mispronounced so many words. For example, I now know that "Mirepoix" is actually pronounced "The Usual Suspects." You are a gift that keeps on giving Chef.
🙏❤️
Chef Gennaro Contaldo teached simplicity, and Chef Jean Pierre teached the technique. Brilliant!
🙏❤️
The secret’s in the sauce!
Hi Chef, you are right, Veal is out of price! Since then, I do it with porc shank, cheaper than lamb and I do exactly the same way as you explain, cause I learn from you Chef! (the one you did a year ago!) You are the best fine cuisine teacher.
Génial! Je Le ferai demain!
Don’t skip the polenta!!!😋
Always onion first, except BACON. I learned my lesson well, you are the best teacher.
This man is a treasure to all that is food. If Jacque Pepin, Julia Child, and Lydia Bastianich were one person.
🙏🙏🙏❤️
You cracking me up make my day shout out from south africa😂🌍
I love lamb and with a fancy name like Osso Buco, I had no idea it's so easy to make. Thank you Chef!
CHEF,,, YOU ARE THE GREATEST TEACHER EVER!!!!!!
🙏❤️
What a perfect meal to cook here in upstate new york during our long winters
nothing is more convincing then a chef shoveling his own cooking into his mouth like he has been starving for a week.
This is prove enough that this recipe is delishous.
Looks amazing, thank you once again Chef and buttered Jack rofl.
One of my four favorite cuts of lamb.
That’s exactly how I make mine Chef, and I add garlic cloves to my potatoes while they boil. 😋
I learn so many things watching your videos Chef, like adding the wine/stock to stop the garlic from burning, and reducing the wine before adding more ingredients. All these little things help so much with other dishes as well. My friends now call me a foodie but I learned 80% of my techniques just from watching your videos
I luv how I can go to the shop, buy any meat, and then look up Chef JP with that cut, and 9 tines out of 10, you have a recipe for me ready to go😊
I wish lamb was "a thing" here in the boonies of central Texas. One of the few things I miss about big cities. 🙂
Try Mexican or Halal markets
I know what I’m doing for Sunday dinner and who will be in the kitchen with me. Thank you sir.
The only thing I hate about this show is the food and recipe and the cooking is so good, chef Jean eats it himself and not me. My mouth is watering and especially when I'm hungry. Chef Jean you teaser. I love your show and made several dishes from your show, tase delicious BUT your kitchen is more beautiful than mine. Love you chef Jean. I'm ex maitre D. Of Ritz Carlton. Asia Pacific. ❤🎉 keep up your professional show. ❤
Nice dish. We serve lamb at the Greek restaurant I work at: Kleftico is the best seller, then Yvetsi and we also do a lamb shank fricassee. Choice of orzo pasta or spanakorizo (rice spinach and tomato)
I love how you repeat things, like onion first, unless there’s bacon. I have memory issues, so your videos really help remind me. I will never tire of listening to you. Thanks for sharing ❤
🙏❤️
I just happen to have a lamb shank in my freezer. I was going to make it the way I usually do - a roasting method, but I just knew Chef Jean-Pierre would have a recipe I've never seen before. And I was right. Chef Jean-Pierre's recipe looks absolutely fantastic and this is how I will make my lamb shank. Thank you VERY much for demonstrating this recipe. I don't even have to try it to already know it will be 'fantastique'.
mmmmmm. I may have gone over the top. I'm watching this video--I love braising. I've got the TV on (with closed captioning) to Diners, Drive-Ins, and Dives and I'm eating homemade Mexican food. Food is my vice. Thanks Chef for keeping me on my journey. [my family thanks you too]
No a lamb fan - ever ever - so will skip this one Chef JP. 🇨🇦🇨🇦
I have 4 of them in my fridge right now. I do cook them regularly, at least 2-3 times a year. (That’s “regularly” for us bc we do have a very varied menu.).
Loved this recipe. I could almost smell it. I can't wait to make this, simple and delicious. And your precise measuring. Enjoy you chef very much. Blessings to you.
Ooooh, Jack you used all his butter! you naughty boy you! 😅 . My kind of cooking, love it Jean-Pierre ☺️👍
I love your mashed potatoes. Sadly I am in a calorie deficit the next few months, which makes eating the appropriate amount of butter tough. :(
But unlike others having a cheat meal and going to mcdonalds, I would much rather have mashed potatoes and a chocolate souffle / lava cake
the post-"you don't drink wine?" stare always gets me, it should be on a shirt with a caption xD
Thank you chef for all the wonderful memories today of my dear departed father. He is gone now 5 years this coming March, and lamb shanks were his favorite dish. I always were on the lookout for good meaty shanks for him when they were on sale. When he turned 90, his last birthday he would see, I made him some lamb shanks that I had cryovaced for him (bday-6/2) and he loved it. He also loved oyster stew, but I never really had too much success with that.
I'm the only lamb lover around now, but I think I will get a package and make them to salute my Dad and keep me warm on these bitter cold nights.
🙏🙏🙏❤️
I measured carefully! 🍷love your recipes taste delicious!! Thank you JP❤
Been asking you to do this (pork) for over a year now. I know you've had difficulties finding pork shank. So thank you for doing this regardless chef! Woot!
Good video thanks 👍🏻
We love lamb shanks with mashed potatoes so rich and delish! ..and yet so easy to cook. Thank you Chef for sharing your gorgeous cooking❤
🙏❤️
👍Thanks Jack! 😎
Said it before - best cooking channel hands down!
Appreciate that🙏❤️
The first technique every parent should teach their child to master is braising: osso buco, coq au vin, spare ribs, beef bourguignon. They sound so intimidating, but you have taught us all that anybody can braise.
Comfort food at its best.
Made this tonight but served it with your polenta.
Too good to describe.
👏👏👏❤️
Lamb shank is fantastic. I normally make it with Guinness Beer to make it dark and malty. But i will try this version next time. Thank you for the video.
this works great with pork shanks too!
Well well well Chef, I finally found an entree where I actually prefer my own recipe to yours! Actually it's not my own, another Chef recipe for braised lamb shank. None-the-less, I enjoyed watching this video. I always watch you because I learn constantly from you. After all my years of home cooking, I find I can still learn tips and techniques from you that no other tv chef shares. AND OF COURSE, you are so enthusiastic and fun - motivation is contagious!
Lamb is my favorite
Ossa Buco is one of my favorites. I've never had it with lamb and I'm looking forward trying it. I'll have to trick my wife into eating it because she says she doesn't like lamb. I think this will change her mind.
Shanks for the memories!!
Next time I have company over that I really want to impress, I'm cooking this. A show-stopper.
We always enjoyed braised meats they are sooooo delicious. Thank you for the videos.
Made this with beef. 3.45 hours at 350F. My wife told me she would pay $50 a plate. Thanks chef. This was a grand slam.
You’re my favorite chef! You have the most entertaining and informative cooking videos I’ve seen
Im going to try to cook this wish me luck folks .
It looks amazing! I never tried it with lamb shanks, but gonna try soon for a dinner party. Thank you Chef.
I will be making this tomorrow with Irish Connemara Lamb Shanks. and Île de Ré Fleur de Sel. I expect good results
Beautiful, thanks for nice recipe, chef!🤗♥♥👍👍
Great timing. Lamb is hitting the markets now.
Thank you chef looks nice and belicious iam nepal
Hello Chef, love your videos. You love butter so much, I can't believe you haven't done a recipe with Cafe de Paris butter on your channel yet! I used to work at a restaurant were we would make a steak sauce with lots of Cafe de Paris butter in it and it was delicious. I'd love to see your favorite recipe with Cafe de Paris butter.
Thanks!! I have recently tried lamb and loved it. This is on the list to try!!
I finally made this and it was fantastic!
As it happens: Beef Osso Buco in on offer this week in my local supermarket. That is something you should allways keep a lookout for, because the price varies - not so much between stores, but what the price Denmark can get on the export market. At this moment in time it is cheaper than minced pork or pork roast. The conditions in the USA are different, it all depends where you are.
That is why Chef Jean Pierre is valuable: There is lots of ideas to make something delicious out of any vegetable, mushroom or meat (ok, I know a road kill is a challenge, but...) If butter is on offer, then buy a lot and make clarified butter and put it away for a better day.
Now pork has been really cheap - because the chinese market has collapsed. But if you can cook food is cheap. So I cook for my neighbour, that is very sick - that is always difficult, but I am against torturing people that have a severe health problem with hospital food. And when you cook - it is as easy to cook for 5 people as it is for one. As for tools - go to thrift stores: If the tool fits your needs, then buy it. If you make a mistake - just get rid of the offending item - it has cost next to nothing.
Try something you haven't tried before: I cooked "Yellow peas with sausages and boiled pork" presented by James Price. The trick was that for the last hundred years there has been an industrial product that takes the work out of preparing the peas. My mother never cooked it - because she was bone lazy - as lazy as I am. Well it tasted great. The only deviation from the prescription was to boil the meat in a vegetable stock- and adjust with salt- It is a dish that is actually better the next day - just like gullash. Try a lot of dishes and have a large repertoire of dishes. You might not like mushrooms, but look at Jean Pierre - maybe your mother cooked them WRONG.
I never knew if my ex was just a lousy cook or she tried to poison me. Never found out which, but to be on the safe side, I cooked.
Looks so delicious I so excited I’m learning how to cook by the best 😊
My mouth was literally watering watching that. Another triumph, maestro!
That is Excelent Cooking.
Hey Chef, or Jack
Love your show it's taught me a lot. One thing I haven't figured out yet maybe someone can help? Number one I love good food, and thanks to you I love to make it. by the time I complete these wonderful recipes I am no longer hungry? I'm not picking while cooking, everyone else is ravenous with the smells coming from the kitchen butt my appetite is tepid at best.
Looks amazing chef!!!!!!!!!!!!! (what else is new 😉) During the Christmas break I was making a dish that required stock and I didn't have time to make any. I was able to find a brand with NO SALT ADDED I was ecstatic! Bonafide was the brand. For those of your fallowers who don't make their own stock this is the lowest sodium stock I've ever found at 55mg / 1 cup. Just wanted to share that with you. Cheers chef!! Thank you!
My favourite food Chef 😊
Hello Chef, it is always such a pleasure to hear and see you in action, there are dishes you make that I don't eat but the way you teach us how to prepare and serve I find myself trying and enjoying it, you had told us once that some of your customers did not like mushrooms and the way you make then getting the water out they enjoyed them , you take care Chef and God Bless.
one cup white grape juice with two Tbsp of lemon juice is a good substitute for white wine.
That is nice looking. Makes me hungry
Looking good! I always make it exactly like this, one whole bottle of red wine for 3-4 Icelandic lamb shanks (best in the world!). Always taste very good and the family loves it :)
I made this tonight. It's not the shanks but drums though, with clarified butter you taught me. It was so nice. Million thanks. My question is, what if I didn't use clarified butter but with duck fat, or the oil extracted from guanciale? Would it be even better? (That's also for Bolognese.)
Duck or pork fat, always will improve the taste of just about anything!
Oh my gosh, that was soooo good and not that much work. Thank you so much Chef, I've been a diligent student of yours since 2020.
Osso Buco in the works. Thank you, as always for the deliciousness you bring to our tables. ❤🙏
Love your dishes they all are professional dishes made by a master chef. Please consider teaching us all your steak-lover subscribers how to make Entrecôte Steak with sauce which I could only find in France. I think learning how to make Entrecôtet Steak with sauce from a master chef will be greatly appreciated by all steak lovers. Best wishes
ABSOLUTELY DELITIONTE EASY AND BEAUTIFUL RECIPE !THANK YOU CHEF JEAN-PIERRE MY FAVORITE CHEF ON THE WORLD !❤😊❤❤❤❤FROM FLORIDA ❤😊❤
Smells amazing.
I'm looking forward to making this one! Yet another standout recipe chef.
Really looks delicious Chef 👩🍳 👍
‘Wine , now a lot of you say I don’t drink wine…’ look’s perplexed ‘ you should consider it!’ 😂 I died right there!
beautiful Chef
Last week subscribed, commented, thumbs 👍... Bell "all" notifications, "... did not get notified today...just remembered U said videos on Thursday?Ann,Florida fan
Even if you chose updates, if you don't allow notifications from utube, you won't get them. I hope that helps
Thank you!
Will be making this soon!
Love lamb ty chef❤❤❤
fantastic as ever. Thank you
Do you have a friend or a brother that is as fun and awesome as you? 😂 Oh and if he can cook like you.. I'm dreaming. Anyways. Thanks for making cooking doable.. literally follow you step by step..Amazing with crazy delicious results ..i want to make everything you show us.. thank you!!!
🙏❤️
Thank you chef
Chef, that is slow cooked art.
Thanks chef
Looks delicious as always thank you Chef
Absolutely wonderful what great presentation and thank you for showing this.
Interesting this dish is and it is not that difficult but very special serving for special guests.
Thanks again Chief you are amazing
How would this be with OX Tail? Thank you. God bless, stay safe and warm.
Thanks for all the great dishes Chef
Beautiful jp ❤ thanks