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.
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...
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.
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
Λίγο μαυροδάφνη βάλε και θα είσαι οκ.Εκτός ότι μούστο ή ακόμη χειρότερα το πιο γλυκό πετιμέζι είναι σχεδόν αδύνατον να βρεις τέτοια εποχή, φαντάζομαι ότι θα γίνει το φαγητό σαν σιροπιαστό.Αυτά τα χρησιμοποιούν συνήθως μόνο για γλυκά.
Duke Faucet i referred to him personally because i didn't know if my suggestions would have been useful to anyone else.He asked if he could use the Greek grabe must version of Saba (petimezi) and because it might be difficult to find it in this season of year (at least homemade that mostly is being used) and its quite expensive i suggested him that it might be better idea to use a rich dark red sweet (some say over the top) Greek desert wine, Mavrodaphne (www.wine-searcher.com/grape-889-mavrodaphne) which is quite popular here.It suits excellent with allmost all kind of the meat.If you come across with it give it a try.
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?
Check out the recipe: www.allrecipes.com/Recipe/236234/Saba-Braised-Lamb-Shanks/
you are the tom hanks of your lamb shanks.
Dammit!
yolo22 LMFAO! good one:)
"Can you use lamb stock? Of course, but you don't have any." Hilarious!
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!!
hell of a recipe chef!
Using the Saba was a really good addition. Wonderful looking dish, chef.
Ugh I love how the meat pulls back on the bone like that... Absolutely amazing..
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!
ugh look so good! I'm always watching Chef John's video at night and then drooling myself to sleep. lol anyways love your videos
Love how simple this recipe is and how you explained the saba.
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.
Thank you chef John, I made these yesterday and they were AMAZING. Will definitely make again.
Shanks for the memories.
I'm vegetarian and my mouth still watered in this video
Same here lol
Love this recipe since I'm Croatian lamb is a big part of the cuisine! It runs through my blood hehe thank you for the recipe!!
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 :)
Why am I excited that a cooking video got uploaded? Because Chef John!
I'm 47 years old, never had lamb .. but it sure looks good. I really need to try it.
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 !!!
All of your videos are amazing but this video has to be the best....
Since I went to culinary school, and was brainwashed...I love you chef John.
I bought some Saba after watching this video... It basically tastes like liquid raisins.
God my mouth literally watered at the end
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.
Wow that looks absolutely scrumptious! worth the cooking time that's for sure
Maybe my wife (who refuses to eat lamb) will give this a try. If not...MORE FOR ME!!
Lol
many people seems to have a problem with lamb...maybe because of the smell and alike taste.
I sympathize. The hubby won't touch lamb, but I'll take his portion.
@@tattooedhippiechick u still with your husband? Trying to fuck around
@@markonino12 shooters shoot
Uprated, neat-o! Lamb shanks are often used in Italian cooking -- this looks like a great new way!
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.
Great, now I need to change my t-shirt cos I've drooled all over it watching you poke and prod that delicious looking lamb.... :P
I ADORE LAMB SHANKS IN EVERY WAY, BUT THIS RECIPE IS GORGEOUS!!!! THANK YOU SIR.
I may have to give lamb another try. This looks fantastic. Succulent even.
Gonna try this out this weekend, it looks amazing!
Making this for my mom, looks great!
thanks chef have to try this
So. Hungry!!!! Delicious chef.... Cheers.
Wow a lot of preparing but it looks good
Definitely going to give this a try
Making it tomorrow for dinner, can't wait 😍😍😍😍
looks soooooooooooooooo good
Hello Chef John. You should do a video showing how to make peppermint bark. That'd be amazing as are the rest of your videos
[FLAVOR INTENSIFIES]
Oh yum, that looks amazing! Now if I could just get the hubby to eat lamb...
Love, Love, love your recipes..👍
Yummy, plus I see some of my other favorite chefs like this, sweet The Brothers Green and Kendra
My hubby has been pestering me to make lamb.. I wasn't in the mood till I seen this recipe. We'll b having lamb for dinner this week!
Wow looks great I have to try this soon!!
this recipe was amazing! thank you again chef john!
thanks chef. will try this with beef or pork shank since lamb isn't a favorite in my household.
Such a cool recipe!
That's excellent. Think the sauce would be good with braised chuck or beef shanks?
I dont know why i torture myself watching these videos...
Im vegeterian! Lol but it looks delicious
Maybe a tofu dish?
Arugula Props!! I KNEW it! ;) Awesome recipe, thanks Chef!
I don't even know why I watch these kinds of videos right after I eat a filling meal.
you're the baba yaga of your lamb shank saba.....
Looks delicious!
Why strain the liquid at the end instead of using a hand blender to puree it all together w/onions and garlic?
Evan Falk it wouldn’t have the texture or consistency he was looking for with the sauce he made in the pot
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
My mouth was watering the whole time watching this. :(
omg that looks delicious!
Wonderful! Paprika as requested. Thanks, Chef!
Looks amazing, chef.
This is a sure-shank redemption.
I tried it with chicken, & it was just as good.
Yummy!!
If only my girl friend would eat lamb... I don't think she realizes how lucky she is to have me ready to cook for her.
My food wish right about now is shrimp scampi...lol
Btw, great recipe [: I always enjoy watching your videos.
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
Pure awesomeness....or should I say "amazeballs"? lol
You are awesome!!! Thanks
Amazing!
Awesome recipe Chef John. I'm going to try it with a little twist.
SQUIRREL MEAT!
it was 5 yrs ago but.....did you make it with the squirrel? how was it?
You are the Shabba Ranks of your Saba Shanks!!!
hey chef john is there any way you can do a simple chicken potpie?
Tasty!
If you can't find saba, could you substitute a mixture of red wine and/or balsamic vinegar or something of the likes?
Can I substitute balsamic vinegar for Saba?
i'd rather not support the lamb industry but i've gotta try this!
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...
Futons are the best. :O
Apart from that, looks delicious. :D
I'm salivating *_*
Just got a Olive Garden commercial... Chef John can you teach us how to make flavorless, overcooked pasta?!?!
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.
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
Wow
Omg yum!
Chef , can i use Greek Petimezi in staid of Saba ?
Λίγο μαυροδάφνη βάλε και θα είσαι οκ.Εκτός ότι μούστο ή ακόμη χειρότερα το πιο γλυκό πετιμέζι είναι σχεδόν αδύνατον να βρεις τέτοια εποχή, φαντάζομαι ότι θα γίνει το φαγητό σαν σιροπιαστό.Αυτά τα χρησιμοποιούν συνήθως μόνο για γλυκά.
Class War
Ναι οντως μαυροδαφνη καλη ιδεα
Duke Faucet
i referred to him personally because i didn't know if my suggestions would have been useful to anyone else.He asked if he could use the Greek grabe must version of Saba (petimezi) and because it might be difficult to find it in this season of year (at least homemade that mostly is being used) and its quite expensive i suggested him that it might be better idea to use a rich dark red sweet (some say over the top) Greek desert wine, Mavrodaphne (www.wine-searcher.com/grape-889-mavrodaphne) which is quite popular here.It suits excellent with allmost all kind of the meat.If you come across with it give it a try.
Class War
By the way its been many years seens i ve tasted a good petimezi and the last one was home made.
Can you experiment with gluten free and sugar free recipes? Thanks. Love your videos. 🥰🥰🥰
Yum!
WOOOOOOO!
could a variation be done with short ribs?
Is lamb very popular in the U.S?
literally checked 3 seconds after video got posted
What would be a good type of wine to go along with this?
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?
That awkward moment, when your name resembles to the sauce.
where can i get saba in sf ?
Where would you buy this Saba??(I use cinnamon always with lamb and beef!)
A.M.A.Z.I.N.G.
me hungry...
The sauce looks delicious! Do you reckon I could substitute the lamb with chicken breasts?
Hi Chef,
Is Saba the same as iranian/middle eastern "Shire angoor"? How do they compare?
Forgive me Chef John for i have sinned! i have been too busy to watch the past few videos!