Used to work in an up scale Italian kitchen. I could literally taste this as I watched it. This was nice work. My chef preferred thicker polenta that we would spread in a sheet tray and refrigerate, then slice into portions and put in the oven at 500 convection to brown off the outside some.
I made this recipe today.. Absolutely delicious!! The only difference is I served it with mash.. Your videos are great.. Very clear and easy to follow. Thanks.
My favourite too but been irish i use Guinness and good stick. Tomato paste. Bay leaf and celery with onions and carrots. Very similar But on mashed potatoes with scallions Love your channel ❤
So Kieran, do you give it a good beating first?🤣🤣 . Do you live in Ireland ? 🇮🇪, if so you’ll have no problem getting the celery leaves. Over here they tend to get cut off which is a great shame as they have loads of flavour. Adding a few red lentils makes the sauce nice as well. 👍
I watch a lot of these videos for input to my cooking. I love your videos more than most because you show the details of the mechanics of cooking, the timings, the temperatures, the small techniques that make the difference. It's really helpful!!! Thanks!
This TH-cam chef is such a fine teacher. Thanks so much; I plan to make this since I love lamb. When available in restaurants, lamb dishes are very costly--even for shanks. I had intended to splurge for Easter on a meal for just myself but it costs $30. I decided to cook it myself.
I made this a few days ago, and HOLY CR@@@P it's World-class! Seriously among the best things I have ever eaten. I made it exactly as you did, but used a bottle of Pinot Noir as the wine. When I make it next time, I'll use a big chewy Zinfandel, and I'll simmer the sauce at the end for a little bit longer than I did (I rushed it a little,) and it will be utter perfection. Seriously, of all the recipes I have ever cooked in my 60 years on this planet, this is my number 1.
I love your authenticity. From the 1st time I watched your oven roasted chicken breast recipe. The 'restaurant quality' video. To see a drop of delicious juice dripping after you cut it,......sold.
Made this many times. Always with mash though. I'm gonna try the polenta. Always been a bit dubious about polenta. Thanks for sharing. Keep up the great work.
OMG! it's been over 100 degrees for days and after watching this, I'm going to make it this weekend! Love lamb and this recipe is simple. Love how you build the flavor profile. Now I just need to find lamb shanks in July! Grazie!
I was salivating whilst watching this…..great video. Love your no nonsense approach. Will definitely try this, I live on my own, one lamb shank is enough, but I would cook two and save for another day.
What a great recipe for lamb shank, it looks AMAZING ! Ill give this a try. Thank you for your clear explanation. Definitely your passion for food is reflected in every video of your channel! Congratulations and bravo to you chef 👏
This is an amazing dish, I ended doing a fusion with this and another you tuber called Latifs Inspired. It was an amazing combination and the hints and tips you gave made it taste amazing. Thank you so much
Great recipe! And for those that see this comment -- you really do need the 3+ hours cooking time (after the sear). I always try to rush this and 2.5 hours just doesn't do it.
M' man, you got this video nailed! All aspects including the braising theory, (could a used a bigger braising vessel for more even browning) your culinary, editing and everything. Brotha, from one chef to anotha...you kept this presentation rambling without sounding boring. That's HALF the battle in making a video like this! Well done m' man, well done! Aaaand gremolata for a garnish? Way to brighten it up! You can get the "meat sweats" real easy from alladat lamb fat and bone marrow without some lemon and parsley! CHEFS WHO WANNA DO BULK!! I cooked these overnight for an early Sunday dinner for a retirement community some years ago for 150 ppl. Oven browned in the oven the night before @ 400 degrees, then cooked overnight in a 225 degree alto sham and come round 12 hours later...the outcome was incredible! Strain the braising stock, thickened with brown roux and BAM, COME AN' GET IT...PLATE UP! Fo a gangsta lookin' dude like you...straight up bro, you got MY vote hands down! KILLER presentation all around.
Great and clear video of a very healthy and delicious recipe . I wish if this could be cooked in a far lesser time.....Can we use pressure cooker to make this recipe to save time? or you think slow cooking in the oven is more tasty and healthy?
This is the dish of my Food Dreams!!!😋 It was my Dad's favorite dish and I love it....We used to go to an Italian Specialty Market called, Lorenzo's in Miami just to get The Shanks!!!🥂❤❤❤
Interesting recipe. Although I've never made lamb shanks, I have made Osso Bucco for many years. I never thought of straining the sauce and reducing it. I may try that next time. Thanks.
I decided to watch your video and I'm very impressed I'm my self is sous chef and been around and I have to to awesome Bro!!!! Keep doing what your doing michrespect and prosperity I. The new year
I do lamb shanks that differ in taste, I think the problem is that I don’t get the wine to stock ratio right.That looks simply gorgeous brother, thanks so much for the tips.
I’ve never made lamb shanks, but thanks to you, need to go and do this next! Made your mushroom risotto the other night and it was incredible. These meals are truly better than what you find in 90% of restaurants. You have such a great way to teach. Can’t wait to try this. Happy Easter!
Reminds me of part of my special curated "Pen, Pasture nd Patch," combo: A braised 12 oz. pork belly, with a Teriyaki marinade, served next to a braised lamb shank. Top it off with fingerling potatoes gently pan roasted in EVVOO for the side.
Beautifully prepared, I'm gonna try it with a boneless lamb, would love some garlic cheese in the polenta. You made it seem so effortless luv'd this 👍👍
Made this for Easter for my family and it blew everyone away. The only change I made was adding half a lemons juice to the sauce at the end as it felt like it needed a bit of brightening. (could've been the wine I was using wasn't quite what it needed to be) Do not skip the gremolata, it adds so much to the dish.
Used to work in an up scale Italian kitchen. I could literally taste this as I watched it. This was nice work. My chef preferred thicker polenta that we would spread in a sheet tray and refrigerate, then slice into portions and put in the oven at 500 convection to brown off the outside some.
That’s my favorite way to eat polenta. It’s so delicious
Or better yet, slice into portions and put them on a charcoal grill. Get that extra smoky flavor.
@@paulwagner688 murican moment
I prefer the creamier version
Well presented, and well worth watching 😋😋😋
I made this recipe today.. Absolutely delicious!! The only difference is I served it with mash.. Your videos are great.. Very clear and easy to follow. Thanks.
My mind was replacing "Polenta" with "Mash"
This is England ! Has to be mash, but colcannon is nice as well!
Lamb meat is so underrated in America
I honestly only buy it for bbq parties but I need to change my habits
Cheers from San Diego California
My favourite too but been irish i use Guinness and good stick. Tomato paste. Bay leaf and celery with onions and carrots. Very similar
But on mashed potatoes with scallions
Love your channel ❤
that sounds really good
So Kieran, do you give it a good beating first?🤣🤣 . Do you live in Ireland ? 🇮🇪, if so you’ll have no problem getting the celery leaves. Over here they tend to get cut off which is a great shame as they have loads of flavour. Adding a few red lentils makes the sauce nice as well. 👍
I watch a lot of these videos for input to my cooking. I love your videos more than most because you show the details of the mechanics of cooking, the timings, the temperatures, the small techniques that make the difference. It's really helpful!!! Thanks!
This TH-cam chef is such a fine teacher. Thanks so much; I plan to make this since I love lamb. When available in restaurants, lamb dishes are very costly--even for shanks. I had intended to splurge for Easter on a meal for just myself but it costs $30. I decided to cook it myself.
I made this a few days ago, and HOLY CR@@@P it's World-class! Seriously among the best things I have ever eaten. I made it exactly as you did, but used a bottle of Pinot Noir as the wine. When I make it next time, I'll use a big chewy Zinfandel, and I'll simmer the sauce at the end for a little bit longer than I did (I rushed it a little,) and it will be utter perfection.
Seriously, of all the recipes I have ever cooked in my 60 years on this planet, this is my number 1.
Made this lamb today for Easter lunch with friends. We all really liked it! Ended up being less heavy than I thought. Great recipe!
I love your authenticity. From the 1st time I watched your oven roasted chicken breast recipe. The 'restaurant quality' video. To see a drop of delicious juice dripping after you cut it,......sold.
You are a great food God and you explain things nicely I was a hand shop bakerfor twenty years
Followed your directions precisely to a magnificent dish! The family loved it. Thank you.
Made this many times. Always with mash though. I'm gonna try the polenta. Always been a bit dubious about polenta. Thanks for sharing. Keep up the great work.
OMG! it's been over 100 degrees for days and after watching this, I'm going to make it this weekend! Love lamb and this recipe is simple. Love how you build the flavor profile. Now I just need to find lamb shanks in July! Grazie!
Did you ever make this? What did you think?
First time on your channel. Really nice. Doesn't drag watching you cut vegetables for 10 minutes. Moves fast but doesn't loose content. 👍
Beautiful. Proper hands on cooking.
This dish is gorgeous!
Stephan...you have outdone yourself on this one! I'm making this on Saturday.
One of my favourite meals at any time ! Great presentation and instruction, thank you.
That is the meal I dream of. Absolutely gorgeous
I'm not kidding...I can taste it...delicious...and thank for sharing
Thank you for sharing this recipe, best regards from Australia.
I was salivating whilst watching this…..great video. Love your no nonsense approach. Will definitely try this, I live on my own, one lamb shank is enough, but I would cook two and save for another day.
Super great teaching, easy to understand, just can't wait to construct this dish.. am glad to have watched this video... God Bless
I followed this recipe for tonight‘s Easter dinner and it was a success. Thank you so much Stephen.
Bloody amazing I tried it too
Thank you for this great video..I will try this recipe...great job chef.....it looks awesome
What a great recipe for lamb shank, it looks AMAZING ! Ill give this a try. Thank you for your clear explanation. Definitely your passion for food is reflected in every video of your channel! Congratulations and bravo to you chef 👏
Me too, great recipe 👍
This is an amazing dish, I ended doing a fusion with this and another you tuber called Latifs Inspired. It was an amazing combination and the hints and tips you gave made it taste amazing. Thank you so much
Love your style, the way you rocket through, no fluff. And these look mouth-wateringly good. Thanks!
Sounds like a fabulous recipe, I'm going to try this one.
Thanks. Great video, logical, casual, and hungrifying
That looks absolutely delicious!! One of my favorite things to eat is a lamb shank from a local Turkish restaurant!
Wonderful recipe, It can be applied to any shanks, not only lamb. Sauce technique is delightful, and easy to follow.
Looks very good, I love Lamb
Great recipe! And for those that see this comment -- you really do need the 3+ hours cooking time (after the sear). I always try to rush this and 2.5 hours just doesn't do it.
When I do any sort of braise, especially with lamb or beef shank, I ignore time. It's done when it's done.
Thank you so much, Professor. You have the ability to make cooking so approachable. Hope you are well and staying safe too. Mark
Thank you for this wonderful recipe, I’ve done lamb shanks other time, but this is incredible good. 👍🏻
Excellent instructions, tasty & looking forward to recreating this recipe.
Made this twice now it's my go to Easter dinner everyone loves it
Excellent. Delicious.
Thank you Chef.
Wow very nice good idea lamb 🐑 recipe 🌟🌟🌟🌟🌟👍👍👍👍👍
Love it when you say butter!
M' man, you got this video nailed! All aspects including the braising theory, (could a used a bigger braising vessel for more even browning) your culinary, editing and everything. Brotha, from one chef to anotha...you kept this presentation rambling without sounding boring. That's HALF the battle in making a video like this! Well done m' man, well done! Aaaand gremolata for a garnish? Way to brighten it up! You can get the "meat sweats" real easy from alladat lamb fat and bone marrow without some lemon and parsley!
CHEFS WHO WANNA DO BULK!! I cooked these overnight for an early Sunday dinner for a retirement community some years ago for 150 ppl. Oven browned in the oven the night before @ 400 degrees, then cooked overnight in a 225 degree alto sham and come round 12 hours later...the outcome was incredible! Strain the braising stock, thickened with brown roux and BAM, COME AN' GET IT...PLATE UP!
Fo a gangsta lookin' dude like you...straight up bro, you got MY vote hands down! KILLER presentation all around.
Great and clear video of a very healthy and delicious recipe .
I wish if this could be cooked in a far lesser time.....Can we use pressure cooker to make this recipe to save time?
or you think slow cooking in the oven is more tasty and healthy?
lamb oiliness is so refreshing. sticky delicious.
Why do I watch these videos at night, after I've already had dinner? I'm starving for lamb shanks now!
Omg that looks awesome. I'm salivating.
Bro you're the reason I have been impressing the ladies.
Looks so very yummy yummy beautiful love some thanks
Yep👍👍100% . Tried that recepie tonight. Hands down the best lamb shanks I’ve had. Great work
What an outstanding recipe!
Excellent ! 'll be doing thins the next time time I have lamb shanks !
This will be on our table for Easter!
Wonderful recipe and excellent presentation. Really enjoyed watching this show. Thanks!!!
Making this for Christmas day. Thanks mate
Man that looks delicious!!!!!!!! Thank you for the detailed lesson
I love a good lamb shank. This looks delicious. I will have to try it. Thank you.
Would do the lamb shanks any day. Polenta I've not had. Usually potatoes mashed or roasted. But will give it a go. Thanks
You do a great job, Sir. I made the spicy kale Caesar salad for my family and they loved it.
This is the dish of my Food Dreams!!!😋 It was my Dad's favorite dish and I love it....We used to go to an Italian Specialty Market called, Lorenzo's in Miami just to get The Shanks!!!🥂❤❤❤
I never cooked lamb but saw some shanks at the store and picked them up…thanks for posting! Perfect timing!
Fantastic recipe👌 thanks for sharing 🙏🥰
My favourite meal.
CAN'T WAIT TO TRY THIS LAMB, THANK YOU FOR SHARING 💯
Interesting recipe. Although I've never made lamb shanks, I have made Osso Bucco for many years. I never thought of straining the sauce and reducing it. I may try that next time. Thanks.
Great recipe thank you. I will try it.
I decided to watch your video and I'm very impressed I'm my self is sous chef and been around and I have to to awesome Bro!!!! Keep doing what your doing michrespect and prosperity I. The new year
Stunning
Looks delicious. I cook polenta in a rice cooker.
I do lamb shanks that differ in taste, I think the problem is that I don’t get the wine to stock ratio right.That looks simply gorgeous brother, thanks so much for the tips.
I can‘t believe this wellmade cooking channel still don’t have 1M subscribers
I’ve never made lamb shanks, but thanks to you, need to go and do this next! Made your mushroom risotto the other night and it was incredible. These meals are truly better than what you find in 90% of restaurants. You have such a great way to teach. Can’t wait to try this. Happy Easter!
Slow cooker is the best way to cook Lamb shanks!
Oh my! I can’t wait to try this lamb shank recipe. I can almost smell it. TFS
You’ve got skills young fella 👌
BEAUTIFUL! Happy Easter!! 🐥🌷🌤
Reminds me of part of my special curated "Pen, Pasture nd Patch," combo: A braised 12 oz. pork belly, with a Teriyaki marinade, served next to a braised lamb shank. Top it off with fingerling potatoes gently pan roasted in EVVOO for the side.
That looks divine
Amazing work dude
This is one I’m definitely making. It’s coming into winter here in Australia. 😋
I made it , was very good 🍴🥘👍
Bro, you nailed this one and it looks amazing...Thanks for sharing and we appreciate you
Wow thanks for sharing!
I am looking forward to making this for Easter 🐣 thank you for sharing ❤️
Beautifully prepared, I'm gonna try it with a boneless lamb, would love some garlic cheese in the polenta. You made it seem so effortless luv'd this 👍👍
reminds me of the recipe i use for braising/slow-cooking beef short ribs. looks absolutely delicious.
Made this for Easter for my family and it blew everyone away. The only change I made was adding half a lemons juice to the sauce at the end as it felt like it needed a bit of brightening. (could've been the wine I was using wasn't quite what it needed to be) Do not skip the gremolata, it adds so much to the dish.
Look so good !
Polenta is nice when you cook it with half water and half milk, you should try it! Good job anyway, I’m hungry right now!!!!
Great dish to make not just for Easter
Another awesome recipe....keep killing it
Looks amazing bro! Defo need to try this!
The ending edit never gets old!
Nice, I've cooked Shank before and it was like Bungee Cord.
Wow you do a good job nice!!
Looks fantastic, surely it tastes as good!!!
Been waiting for this! Got back from Germany and I ordered this every chance I got! Thanks!
Omg delicious
Wonderful, never had shanks this way 💋
Very nice -- thanks for the Easter cooking inspiration this weekend.
You are incredible. That lamb shank made me weak in the knees!
Easy. Cook for a long time. That is it.