Beer-Braised Lamb Shanks - Food Wishes - Spring Lamb
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- Опубліковано 8 вер 2024
- Learn how to make Beer-Braised Lamb Shanks! Spring is here, and traditionally this is the time of year to feature lamb. Having said that, I love lamb all year around, but for the purposes of this video, let's pretend. Visit foodwishes.blo... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this delicious and easy Beer-Braised Lamb Shanks recipe!
You can also find my content on Allrecipes: allrecipes.com/...
Check out the recipe: www.allrecipes.com/Recipe/263622/Beer-Braised-Lamb-Shanks/
Food Wishes, Thank you, Chef John! It’s my second time doing this delicious dish during quarantine! I am skipping the seasoning part, because I bought shanks from Costco and it is marinated already, but I’m not skipping any other steps. Oh, I forgot, yes skipping one, to let it stays overnight, because it’s no way my family is letting me to do so. It’s all eaten after it’s done. I have 4 more shanks left in a freezer and will polish my skills for cooking it later in a months or so. I am cooking with you, because you are my favorite chef, and I appreciate very much your skills, your sharing and a sense of humor you are bringing with each recipe to us. 🥰
Don't know if you would ever make a video of it, but see if you can try this in a Shanghai Chinese restaurant: Shanghai Braised Pork Shank. Google it, and yes it's as good as it looks.
You're the wing man for your spring lamb
I love chef john so much that I don't even curse in the comments and I'm Irish in Scotland for...goodness sake.
for fook's sake...
Chef John's Dad jokes keep me from experiencing constant existential crisis
The traditional amount of beer to add to a recipe is one bottle plus one tablespoon.
Or, if you subscribe to the Julia Child Method, that's 2-3 ounces of wine for the stock or sauce, and the remainder for the cook.
Because you have to open a second beer and drink the rest?
Shanks for the recipe Chef John! It looks beery good!
Lol that sounds just like my Dad’s sense of humor
This looks delicious. I keep meaning to try more with lamb but I'm a bit sheepish about it, sorry for the baaad joke lol xx
Charcoal, charcoal is the key to delicious lamb.
ashley bailie oh that was baaaad joke. :]
I hate brits
Try this Food Wishes recipe. It's to die for! foodwishes.blogspot.com/2011/11/pomegranate-braised-lamb-shoulder.html
Oh, ewe.
The Recipe Not Taken
(with my deepest apologies to Robert Frost)
Two recipes diverged, both videos good
And sorry I could not cook both
Because of budget, long I stood
And watched the first, as most I could,
To where it bent into the foodie undergrowth.
Then I chose Food Wishes, just as fair,
Having perhaps the better name,
And because it was witty and better to share.
Though as for sharing what was there,
Both shared on Pinterest about the same.
And though both dishes equally lay
upon beds of shallots no step had sauteed black,
Oh, I kept the first for another day!
Yet knowing Chef John leads the way,
I doubted if I should ever come back.
I shall not tell this with a sigh
At dinner parties, ages and ages hence:
Two recipes diverged in two videos, and I-
I chose Food Wishes to cook by,
And that has made all the difference.
This was amazing. Please keep being you!
Suzanne Baruch, pure poetry.:)
You made my day. 👏🏽👏🏽👏🏽
Love it! 😍
Wonderful poem!
I’ve tried both methods, one overnight and the other without and to be honest I can’t tell much of a difference, they’re both absolutely delicious!!
After watching this, I feel validated. That’s exactly the way I cook my shanks, except I use Shiraz and beef stock instead of beer, and I add Lee and Perrins. I’ll try the beer next time. Also, instead of mashers, I always go with a fairly garlicky white bean purée, so the presentation looks pretty similar.
Thank you for sharing this wonderful recipie.
I have never liked lamb no matter how it’s prepared, but husband loves it. Funny enough I was just talking about getting a couple lamb shanks today. Thanks for the recipe!
I am one adult human and I could eat 10 of those. This one especially since it looks wonderfuuul. Thanks chef
What a great recipe Chef John. When i make lamb shanks(4), I prepare them exactly as you do, I get a good browning on them, deglaze with 1/2 cup of good dry red wine 1/2 cup beef stock. (in place of beer )I then add rustic cut carrots onion, garlic, celery, fresh rosemary and a bay leaf or 2 and the shanks to a baking pan. I cover with the wine/stock I used to deglaze, along with 1 can of diced tomatoes and a shake or 2 of Italian seasoning. I cover tightly with foil, and place in a 350 degree preheated oven for appx. 2 to 3 hours. I think the wine beef stock reduce any gamey flavor. I too, serve them over mashed potatoes with fresh chive. I also slightly thicken my sauce as you do. Really love your channel. thanks for sharing the great recipes. If you ever visit Chicago for a cooking event, my wife and I would love to attend.
I as wondering if this Chef John was an impostor. Then he added some cayenne near the end of the sauce reduction, and everything was right with the world once again.
Hotrodelectric I cayenne believe I didn't notice.
Thank you so much. I made these for Easter this year. But since I was serving 8 adults, I needed to do them in the oven in my roasting pan covered tightly with heavy foil. I did all sauteing in a pan on stove top in batches. Same timing but I only tripled the rest of the ingredients. After meat browned, I discarded the fat (actually gave to our chickens as lamb is one of their Natural Foods) and sauteed the veggies in olive oil. 2 hours first braise, cool and chill and de-fat. 1 hour the next day. They REALLY needed the fat discarded, it was So strong! But after I did they were excellent. All guests Loved!
Gorgeous presentation, salivating here
Simple and absolutely perfect exactly as it is. Shockingly delicious. This will be a staple in our household!
This will be my Easter Dinner today!
oh yes...this will be gorgeous and Im gong to cook this as we are heading into ooler weather which is the perfect time to have lamb shanks and mash...lovely recipe :)
I'm not a fan of lamb, but I've tried this method with pork, beef and chicken and it tastes amazing. Beer is now my braising/stewing liquid of choice. Thank you as always :)
I am after all, the Captain Hook of what meat to cook ;)🥁
You are the Tom Hanks of your lamb shanks
you mean Otm Shank?
I knew this joke was coming.
Being from New Zealand, I love me some lamb!
When I cooked this recipe the second time I used whipped cauliflower instead of potatoes. The recipe is excellent both ways.
I’m eating with my eyes! To die for
glad its spring where you are cause its a northern eastern type blizzard in maine right now;[;[;[
Followed this recipe step by step, and it was the best lamb I've ever had. And my shanks had been frozen for a year...
I just made this yesterday and I think it might be the best thing I've ever made.
You are amazing! Cooking with you is my Monday, Tuesday's guilty pleasure. Brava!!!!!👏🏽 thank you
Actually a dark rich thick sauce goes very well with a lamb shank. I grew up with it and having tasted many other ways, I find it to be like fireworks in my mouth. Yummers!!
Man, my mouth started watering just from the opening shots of the finished dish alone, nevermind the rest of the video.
I love lamb and this looks delicious. Good job Chef john😉
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"The ol' Tapa Tapas" will be the name of my new restaurant!
I can almost taste that, lamb is my fave.
What a special dish for St Patrick's Day!
YOU'VE survived another winter. WE'VE got our fourth g/d nor'easter on the way. WAUGH!
GOD, I miss living in Anaheim ... and now I'm hungry, too.
You and me both, sister. I can't believe I still have electrici-*bbzzzt*
Janis Cortese Is there a story as to why it’s called “Anaheim”? Did someone say “Let’s give this place a viking name so badass they’ll add it to Yggdrasil.”?
I know the real story, but yours is better.
Named by Nordic settlers who knew the place was associated with Santa Ana, so they sort of made a weird Spanish/Mexican/Nordic portmanteau.
I think anyway. I'm sure Wikipedia knows, but I'm too lazy to check. :-)
@Janis Cortese -- Essentially. German rather than "Nordic" but that's a quibble.
en.wikipedia.org/wiki/Anaheim,_California
Lamb shanks are also lovely cooked in red wine with the same vegetables and some thyme and rosemary. But will try this version.
I made this yesterday for dinner, I skipped the overnight step, the meat came out incredibly flavorful - one of the best braises I've used for shanks, the beer of choice was Busch's, cheers y'all!
Omg beautiful presentation
I enjoyed that. Amusing.
Nice! I'll have to give this a try. My wife loves lamb, but because I've never really seen it in a way that wasn't paired with mint jelly I've avoided as I am allergic to mint. This looks like something more my speed.
"...just survived another winter..." LOL You're in San Francisco! The coldest winter I ever spent
was a summer in San Francisco...
Wayne Gordon, quote is attributed to Mark Twain.:)
Lovely! Beautifully presented too.
Brilliant recipe! Tried it loved it! Highly recommended, although I 150c in the oven and flipped after 2 hours!
I used this recipe to do lamb shanks today and it turned out fantastic. Thanks
Chef john you're the best instructor!!
I am just so happy after eating this tonight.
Thank you chef John for this simple yet delicious recipe.❤
This is my favourite recipe of the year!
I truly enjoy your videos Chef John! I am in culinary school and watching you truly inspires me. Thank you 👩🏽🍳
Dang that looked so good... 😍
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as alwayyyss I enjoyyyy
Looks delicious
This looks so AMAZING! Thank you!
Luv ya chef and this was one of my favs
OMG I bet this is AMAZING, can’t wait to try it! Love me some lamb shanks AND Chef John!!
Lovely!
My mouth is watering.
I'd die for you Chef John
Another winner.
Try anchovies in the sauce - works so well.
Cooper's Sparkling Ale Mate....Bonza !!!
I gotta try this!
I love this video
Shanks for the recipe, Chef John. I'm definitely game to try this out.
Has anyone else noticed that Chef John always tends to cook for two?
Ms. Chef John must be a very lucky lady.
Yeah, her name is Michelle, and she's a lovely lady.
Awe Chef John, your meals always have me drooling. Your wit and humor keep me coming back for more. I always en-joy!
Chef John! Thanks so much for the recipe. Super simple. Made it for my family and they all loved it!!
I imagine this recipe has to be even more amazing when prepared in a brown & stew crockpot 🍴🍷
My favorite cut of meat, along with Oxtails. Actually, I prefer mutton shanks to lamb. I WANT that 'gamey' taste that people refer to. I don't want everything to just taste like beef.
Thanks for the vid. Nice method.
This looks like a great recipe. I have a hard time finding lamb shanks at the markets where I live. They are great with polenta too. Love chef John, trying his recipes for a few weeks now. ALL great.
I've never had lamb. I'd like to try it.
I'm making your recipe right now. My kitchen smells so good.
I am going to cook this! I'm hungry. 😎
The Lambshank Redemption
I love your name.
"Pat Boone of you fat spoon" is one of the best ones yet.
Can I move in with you😂😂😂 I promise I'll do all the dishes lmbo!!!!
Wonderful share....Cheers Jeff
Can't wait to try it!
The lamb shanks are one of my favourite roast them in the oven. Your way is also great and very tasty thank you for the beautiful tasty recipes and video
Shanks for the recipe, Chef!
Great guide, thanks a million.
Damn!!! Look so good!
I wondering why he didn't brown them in the oven, or broiler. Could've still used the same pot, for fonds' sake.
Shanks tend to go a bit rubbery under the level of heat you’d need to brown in an oven or grill (what you call a broiler).
I have never cared at all for lamb but I found this recipe refreshingly different from the standard roast lamb and yucky mint sauce that is the usual way it's served. I'd be willing to try this.
Very good receipe chef
I love you Chef John! You have changed my life for the better :)
Chef John helps me forget about the Trumps. It’s really good to watch him before going to sleep at night.
You always upload right when I’m sitting with hot tea and needing a good video. Thanks, Chef!
It’s a beautiful dish, I’m sure it going to taste awesome.
I’m going to make this tomorrow.
Thanks Chef
its looks awesome! Will definitely be making it for my upcoming party, thanks!
Wow being thinking about lamb shanks for last three weeks!!
my mouth is watering bro you are killing me..... love it just awesome
The greatest on-bone meat, ever.
I just ate. You're making me hungry again.
thanks Chef. looks great. on my list...
Norway loves you !!! ;)
Weird, I click like for all these videos before I even watch them. Good job again chef John.
"And give that a stir for no apparent reason" lmao love u chef
Beautiful
What makes this good is cooking it enough to denature the collagen the first day. Now once that cools it gelatinizes. It now takes heat staying gelatin and gives it the greatness it is in flavor and texture and etc....you have to try it! I always do this method with stew meat...like meaty gelatin perfection the next day : )
Chef John, would you be interested in trying my mashed potatoes? I know it's stupid but I think them as my signature dish!
Warm regards,
Ken
I'm gonna try to make this, it looks rather simple and delicious : ^ )