Miss seeing you on the video. Your face filled with enthusiasm about the dish that you're cooking lights up the room. Greetings from melbourne australia Kalo pasxa
Thank you so much. I totally get you . I hope to be able to shoot with me in the videos again but with the resources I have , it's a way for me to keep sharing great recipes and fun with you . Kalo Pasxa
Looks delicious Christine, and I haven't made lamb shanks in years, so I'm definitely giving your version a try! So nice to see you, it's been awhile and I hope all is well. Happy Easter
Good to see you doing stuff on your channel again. Great recipe, great demonstration! Your videos are always so informative (I still use your lasagna recipe from way back and your pan swirling technique changed how I make omelettes). Thanks for sharing.
Lamb shanks are my lazy go-to, especially since COVID and working from home : Just a few moments to set up, toss in the oven, get great aromas in the home and enjoy when my loved-one arrives. Buuuuttt.... I never saw the dates and pomegranate molasses come. What a great idea, perhaps drawn from a tagine recipe? Couscous, mint, cumin, cinnamon are great reminders of cuisine from the Maghreb. Well done! I have dates all the time, and will likely do this recipe this week. Quinoa is also a nice option. Less carbs, more fibre. But a longer cooking time (same as rice). Finally, I make my own lamb stock to make the sauce, using bones from a local producer.
Oh you are right on the money. Yes, the inspiration is my tagine recipe but I really wanted to give it a more French feeling. With the absence of the salt ( olives )and bitter notes from preserved lemons , here the southern French Grenache grape really holds the structure together and the dates and spices fill in the spicy and sweet notes. It is surprisingly balanced with each flavour giving a more subdued note. I hope you try it ,. It was fantastic.
Would you please make the Greek Avgolemono Soup? Also there is a wonderful roasted chicken dish with a lot of garlic cloves in the whole chicken. A Greek friend of mine made that it was just amazing
Hmm, sake of variety and/or contrast infusion for using chicken stock rather than lamb stock for the de-glazing and wine fortification I take it? Extremely fine looking tender lamb shanks. Wonder how going all in with a pomegranate wine alongside the molasses would fare..
All great questions. The chicken stock really brings balance to the sauce. Lamb would be way too strong and overpower the other flavours. The pomegranate wine would also be too much of the same note . The magic of this sauce is you don't taste the individual ingredients when it is finished. You just get a beautiful harmony. I hope you try it.
Yes, Greece is definitely the place to enjoy lamb ! If you mean in Greece, i love going to the various villages in the Peloponnese . My absolute favourite is called Elies in the town of Kardamilli. Amazing. Thank you
Christine this looks Amazing! I can’t wait to try it! Thankyou for Always providing such heartfelt and Delicious Recipes! You are just Wonderful! And my opinion about you being in the video or not. I think you should do what makes you feel good! Either way you are providing Awesome Recipes, (For free) to the public & I am very grateful for that! I heard a great saying once which I find funny. Speak to 10 (Greeks) and you will get 20 opinions! Keep doing what your doing and either way People will be coming back for more! Because your a professional And an Amazing Chef! Thankyou from Sydney Australia! Cathy x
The cast iron griddle is in the bottom of my oven because i bake bread and pizza and that creates a beautiful crust on the bottom. It is insanely heavy so I avoid removing it every time when I use the oven otherwise. I hope this helps and thanks for watching
Love all your videos but definitely miss the old format. I’m not sure if it’s easier to shoot this way, but if so maybe just having you at the beginning and the end would be a compromise
Miss seeing you on the video. Your face filled with enthusiasm about the dish that you're cooking lights up the room. Greetings from melbourne australia Kalo pasxa
Thank you so much. I totally get you . I hope to be able to shoot with me in the videos again but with the resources I have , it's a way for me to keep sharing great recipes and fun with you . Kalo Pasxa
Too cool. My wife made something just like that last week. It was amazing
So glad you tasted a good braised lamb shank. This one is memorable. Thank you
10:00 Beautiful presentation. Couscous! Jacques would approve. Outstanding!
Thank you ! Love Jacques.
Looks delicious Christine, and I haven't made lamb shanks in years, so I'm definitely giving your version a try! So nice to see you, it's been awhile and I hope all is well. Happy Easter
Thank you and Happy Easter !
Mmmmmmmmm!!! There is no meal that can beat lam and that looks delicious!! Happy Easter🐰🐰🐰
Thank you . This one was crazy good. Happy Easter
Amazingly done video.
Very nice as always.
Thank you .
The lamb looks so yummy
It really was ! Thanks
My mouth started to water when I got that lamb facial. Looks absolutely delicious.
Haha ! It was a pretty memorable facial.
So yummy!! Definitely I’ll try this in he weekend 👍 Thank you ❤
Oh you will love it !
Good to see you doing stuff on your channel again. Great recipe, great demonstration! Your videos are always so informative (I still use your lasagna recipe from way back and your pan swirling technique changed how I make omelettes). Thanks for sharing.
Thanks for all your comments. You are most welcome and I"m so glad you have put my pan swirling technique to use.
Lamb shanks are my lazy go-to, especially since COVID and working from home : Just a few moments to set up, toss in the oven, get great aromas in the home and enjoy when my loved-one arrives. Buuuuttt.... I never saw the dates and pomegranate molasses come. What a great idea, perhaps drawn from a tagine recipe? Couscous, mint, cumin, cinnamon are great reminders of cuisine from the Maghreb. Well done!
I have dates all the time, and will likely do this recipe this week.
Quinoa is also a nice option. Less carbs, more fibre. But a longer cooking time (same as rice). Finally, I make my own lamb stock to make the sauce, using bones from a local producer.
Oh you are right on the money. Yes, the inspiration is my tagine recipe but I really wanted to give it a more French feeling. With the absence of the salt ( olives )and bitter notes from preserved lemons , here the southern French Grenache grape really holds the structure together and the dates and spices fill in the spicy and sweet notes. It is surprisingly balanced with each flavour giving a more subdued note. I hope you try it ,. It was fantastic.
just in time for Easter 🐰 Those shanks look delicious!
Yes , exactly. Happy Easter .
Love lamb!!! Guess who is coming to dinner??!!! 🥰.. looks amazing! Must try this. Thank you for sharing your recipe.. cheers, sweetheart ❤️❤️❤️🥰🥂
You are most welcome. I'm so glad you enjoyed this and yes you must try it. It's sooo good.
Thank you! You are an awesome chef🥰.. but I am sure you know that! 🥂🥂❤️❤️❤️🦋🦋
Oh... and Happy Easter 🐣🐇🐰 dahling 🐣🐣🌸
Wow, looks so good.
Thanks ! It's so flavourful ...
You are giving me the confidence to try. Thanks 🙏
You must try it.You will love it !
Looks great. I must try it.
It is so great. You have to . Thanks for watching
Would you please make the Greek Avgolemono Soup?
Also there is a wonderful roasted chicken dish with a lot of garlic cloves in the whole chicken.
A Greek friend of mine made that it was just amazing
Oh my! What gorgeous lamb shanks! Wonderful recipe. I must make this...lamb shanks on my shopping list next week! Thank you. New sub.❤
Sorry for the late response. Thanks for the sub and hope you enjoy the rest of the videos.
Thank you Christine for this recipe! 😊😊🙏☺️ I am definitely going to try it!
You are most welcome. You will absolutely love it.
It sound good is this a Greek recipe lt look amazing 👍👍
This is not a Greek recipe and yes it tastes as amazing as it looks. Thank you
I made this on Friday and it was delicious - thank you
Yeah ! That is so great to hear. We inhaled it .. Thank you
Wow! Happy Easter!
Thank you ! Happy Easter
woww delicious!!!
Thank you ! It was a winner
Oh my goodness! This looks so good. I will say I miss your face on here. You have such terrific gestures that add to the presentation.
Thank you . I will try to find a format that has a bit of me in it. This recipe is definitely delicious though.
Hmm, sake of variety and/or contrast infusion for using chicken stock rather than lamb stock for the de-glazing and wine fortification I take it? Extremely fine looking tender lamb shanks. Wonder how going all in with a pomegranate wine alongside the molasses would fare..
All great questions. The chicken stock really brings balance to the sauce. Lamb would be way too strong and overpower the other flavours. The pomegranate wine would also be too much of the same note . The magic of this sauce is you don't taste the individual ingredients when it is finished. You just get a beautiful harmony. I hope you try it.
I miss seeing your, face.
That was incredible. Nice seeing your Greek-ness influence.
Love you!
Thank you for your comments. My face is back in the videos.. As you can see with the latest.
Tasty lamb dish. Greece is one of the countries that knows how to cook a lamb just right. What's your favorite Greek estiatorio and taverna?
Yes, Greece is definitely the place to enjoy lamb ! If you mean in Greece, i love going to the various villages in the Peloponnese . My absolute favourite is called Elies in the town of Kardamilli. Amazing. Thank you
My dad always cooked the whole lamb
Out in the driveway for greek easter
As the lamb was cooking I was getting happy
haha ! We all had a similar experience. The best was when the new neighbours were trying to figure out what the heck is going on?!! Kalo Pasxa
Thanks happy Easter
Christine this looks Amazing! I can’t wait to try it!
Thankyou for Always providing such heartfelt and Delicious Recipes!
You are just Wonderful! And my opinion about you being in the video or not. I think you should do what makes you feel good!
Either way you are providing Awesome Recipes, (For free) to the public & I am very grateful for that!
I heard a great saying once which I find funny. Speak to 10 (Greeks) and you will get 20 opinions!
Keep doing what your doing and either way People will be coming back for more! Because your a professional And an Amazing Chef!
Thankyou from Sydney Australia!
Cathy x
You are most welcome. !
I have a Wolf range as well and love cooking but mostly love eating. Why do you use a cast iron plate/gridle in the oven? What's the purpose of it?
The cast iron griddle is in the bottom of my oven because i bake bread and pizza and that creates a beautiful crust on the bottom. It is insanely heavy so I avoid removing it every time when I use the oven otherwise. I hope this helps and thanks for watching
Wow !
It was special. Thanks
Just saying
I suspect that, I like the World, likes
seeing You !!!
not just your hands otherwise 10/10
Thank you for your comments. It's a lot tougher to shoot the videos with me in them but I hear you! Thanks for watching
@@ChristineCushing Your personality Shines
when You
are on camera.
Is there any substitute of red wine 😲
You can just leave the wine out and use stock with a little balsamic vinegar
Perfect LS. Lamb Oozo
Very complex layering of seasonings!
It is but the end result is such a harmony. Thanks for watching
hungry already....
Love all your videos but definitely miss the old format. I’m not sure if it’s easier to shoot this way, but if so maybe just having you at the beginning and the end would be a compromise
Thank you ! I will see what I can do. Yes it is challenging to shoot the old format. See you in the kitchen.