I made this but browned the shanks in a fry pan before making the mirepoix in the same pan. I also threw a small tub of concentrated pizza sauce in the mirepoix before deglazing with red wine and it turned into a thicker more tomatoey sauce for braising but it was so good. My parents had just come back from holiday but said this was better than most of the food they ate at restaurants while they were away. Perfect food for a cold rainy day.
This video was made over a decade ago. It's fun to hear how Chef John's vocal presentation / cadence has evolved over the years ! Excited to try this recipe!
Thanks. Just made it for my parents and this was probably the best lambshanks I have cooked or eaten. The lamb falls off the bone, but the meat retains the texture of meat. I served it with some steamed string beans & green asparagus and fried potato cubes. In addition to the gravy I made a simple vinegar mint sauce on the side. Only regret is that I should have had some quality bread to clean the plate with.
Made this tonight and it was fantastic. The sauce is the best thing, the tender lamb a close second. I served it with roast potatoes, broccoli and mange tout. Highly recommended.
I went over 3 of your main lamb dishes between yesterday and today for a party of 3 tomorrow night (pre-birthday) and I watched them over and over. While I would like to try the one with pomegranate and onions by myself, I will go with this one tomorrow, mainly because I have no skillet that goes in the oven without melting its handles. I've enjoyed countless of your videos in the last months. Greetings from an Italian.
Made this recipe for company last night. I cannot believe how delicious and easy this was. Lamb is my favorite, but it can have a particular gamy-ness to it if done wrong. This came out amazing and the cinnamon makes the dish! A winner for my dinner party! Thank you Chef John 😁
I made this for myself and my wife for our New Year's Eve dinner with rosemary roasted potato chunks and veggies (carrots, cauliflower, broccoli, zucchini, and asparagus). It was great. Thanks. It was very easy to follow your excellent instructions. Well done.
This recipe is the absolute trousers... it's pretty much how I cook all my joints of lamb. That thing about the Cinammon, as crazy as that sounds it really does MAKE the dish. I wouldn't have thought of it in a thousand years, but it works. Brilliant recipe.
I just finished enjoying these tonight. I did alter the dish slightly by adding potatoes and brussels sprouts to the mix the last hour. This was absolutely delicious. Amazing!
i used to make about 40-50 of these every sunday through jan and feb at the pub i worked at, another way tobrown the meat is to roll it in seasoned flour with a bit of salt and pepper for about 4-5 mis then de-glaze the pan with wine and reduce stock and veg. yummy!! gona cook theese tomorrow now!
Chef John, you really made me look good tonight. Such incredible flavor. You’re right. You really can’t fail with this one. Thanks for making quality recipes that also make me legitimately laugh out loud.
Thank you for this recipe. I am baking mine now for the first hour covered. I bet its going to be great. You have a really soothing voice. I enjoyed watching it several times. I subbed
Tried this but added turnips and rutabaga to the mirepoix. Also, some olives. I served it over Georgia polenta (cream of wheat) made with milk, chicken stock and parmigiana Regina. It was simply delicious!
I have had Rack of Lamb before , BUT I am in Iraq right now and I had Lamb Shank for the first time and Holy Bleepers amazing . I assume it was cooked similar but it was in a Tomato type sauce. WONDERFUL!!! cant wait to get back to the states to try this out ..
Hi, i'm not a big fan of any lamb meat, esp. lamb chops, just don't like the taste.... but these lamb shanks look so good, maybe i should give it a try... could make it for the family and have a steak hidden in the fridge for me ;-) the sauce looks good, can almost taste it through the computer... Joe from Germany
I'v been cooking this for many years now , it's the best shank dish i do now days , but i use more veg in braising liquid and bring it down to a nice thick gravey served on top of mash potato and side vega's , the beast comfort food you will eat . Cheers .
Great recipe! and I know you've done a few already, but it's good to see a lamb dish every so often. Such an underrated meat, I'd take it over beef any day.
Question. I have only one rather large shank (4 lbs) to serve 2 people. I don’t see any reason to scale back on the ingredients or cooking time, but I am wondering how to serve it. Should I attempt to debone and half it before cooking, carve it up afterwards, or something else? P.S. I’ve cooked this before with the correct ingredients and absolutely loved it.
You can use beef broth as well to help get some of the same type of flavor in there, and you can get non-alcoholic wines as well, may want to try some of those!
I made this it was delicious, great for company, I have a hard time finding lamb here in Conroe Tx and when I do it is expensive. I wish I could find an old fashioned butcher shop.
Your videos are greatly appreciated. Do you have any recipes for the low-cost, yet succulent oxtail that you could share with the world? If so, please do. Thanks
Chef John!!!!!!!! I'm late...but I did breast of lamb and double the recipe for the gravy/veggie part!! I didn't have any red wine so I used what I had in the pantry..Sherry Cooking Wine!! Let me tell ya!!!! Off the chain good!!!!!!!!!!!!!!!!!! Wooooo......making a Jewish mean for Tabernacles and this is sure to be a hit with my guests!! Thank you!!! :O
@Hypna88 don't use coated (nonstick) pans, stainless steel are the ones that rock! If you did, then turn up the heat a little more ;-) The 'sticking' is called the fond and you should go for that! Joe from Germany
I followed every thing But my Lamb shank was still a little tough I did 325 and after an hour and a half , in desperation, I raised to 350 Extremely happy with the sauce I have a new oven so I just did one Should I braise in pot on the stove?
Check out the recipe: www.allrecipes.com/Recipe/235355/Jinx-Proof-Braised-Lamb-Shanks/
Thanks for updating us with a link to the blog post
I made this 10 years ago for my girlfriend now wife, she said one of the reason to married me was coz I made her this. Thanks for hooking me up chef 😁
Haha nice!
They say “way to a guys heart.....” but really it’s a way in to anyone ones heart
I made this but browned the shanks in a fry pan before making the mirepoix in the same pan. I also threw a small tub of concentrated pizza sauce in the mirepoix before deglazing with red wine and it turned into a thicker more tomatoey sauce for braising but it was so good. My parents had just come back from holiday but said this was better than most of the food they ate at restaurants while they were away. Perfect food for a cold rainy day.
This video was made over a decade ago. It's fun to hear how Chef John's vocal presentation / cadence has evolved over the years ! Excited to try this recipe!
Used to be so much easier to listen to without cringing...
I made this for Christmas. Very easy, such little effort required & what an explosion of flavor & aromas. It was impossible to put down the fork.
Chef John, I made this for my girlfriend and she said it was the best meal she’s ever had! Thanks for the recipe!
This was my first time cooking lamb shanks for my family.... They absolutely loved them!! Thank you for a wonderful recipe!
Thanks. Just made it for my parents and this was probably the best lambshanks I have cooked or eaten. The lamb falls off the bone, but the meat retains the texture of meat. I served it with some steamed string beans & green asparagus and fried potato cubes. In addition to the gravy I made a simple vinegar mint sauce on the side. Only regret is that I should have had some quality bread to clean the plate with.
Made this tonight and it was fantastic. The sauce is the best thing, the tender lamb a close second. I served it with roast potatoes, broccoli and mange tout. Highly recommended.
I went over 3 of your main lamb dishes between yesterday and today for a party of 3 tomorrow night (pre-birthday) and I watched them over and over. While I would like to try the one with pomegranate and onions by myself, I will go with this one tomorrow, mainly because I have no skillet that goes in the oven without melting its handles. I've enjoyed countless of your videos in the last months. Greetings from an Italian.
Made this recipe for company last night. I cannot believe how delicious and easy this was. Lamb is my favorite, but it can have a particular gamy-ness to it if done wrong. This came out amazing and the cinnamon makes the dish! A winner for my dinner party! Thank you Chef John 😁
Brilliant but simple recipe. And astonishingly he's dead right about the cinnamon. Absolutely makes the dish! 9/10!
I made this for myself and my wife for our New Year's Eve dinner with rosemary roasted potato chunks and veggies (carrots, cauliflower, broccoli, zucchini, and asparagus). It was great. Thanks. It was very easy to follow your excellent instructions. Well done.
It's "Soothing voice guy"!!! Everything he makes it always awesome!!! Plus his voice is like a Xanax for your ears!!!
Strange. I can’t bear his voice.
Eating this RIGHT now and giggling because it’s SO SO GOOD
I served this over polenta. I made it the day prior to eating to remove some of the fat. It was one of the best meals I have prepared. It was superb.
This recipe is the absolute trousers... it's pretty much how I cook all my joints of lamb. That thing about the Cinammon, as crazy as that sounds it really does MAKE the dish. I wouldn't have thought of it in a thousand years, but it works. Brilliant recipe.
I just finished enjoying these tonight. I did alter the dish slightly by adding potatoes and brussels sprouts to the mix the last hour. This was absolutely delicious. Amazing!
i used to make about 40-50 of these every sunday through jan and feb at the pub i worked at, another way tobrown the meat is to roll it in seasoned flour with a bit of salt and pepper for about 4-5 mis then de-glaze the pan with wine and reduce stock and veg. yummy!! gona cook theese tomorrow now!
Chef John, you really made me look good tonight. Such incredible flavor. You’re right. You really can’t fail with this one. Thanks for making quality recipes that also make me legitimately laugh out loud.
Thank you for this recipe. I am baking mine now for the first hour covered. I bet its going to be great. You have a really soothing voice. I enjoyed watching it several times. I subbed
Mouth watering. Lamb shanks are one of my favorite foods. Your recipe is marvelous. Thank you for sharing your culinary expertise.
I made this for Easter dinner 2020 and it was a slam dunk. Thanks John.
Tried this but added turnips and rutabaga to the mirepoix. Also, some olives. I served it over Georgia polenta (cream of wheat) made with milk, chicken stock and parmigiana Regina. It was simply delicious!
I have had Rack of Lamb before , BUT I am in Iraq right now and I had Lamb Shank for the first time and Holy Bleepers amazing . I assume it was cooked similar but it was in a Tomato type sauce. WONDERFUL!!! cant wait to get back to the states to try this out ..
I have tried several of your recipes and they were great. I am sure that this one will live up to my expitations
Made this...delectable meal! These shanks were hard to put down...never leftovers!!
I made this for my family it turned out very well. Thank you ❤️
This was BOMB! 11/10 would recommend!!!
Hi Chef John. Can I brown the shanks in a cast iron skillet instead of browning them in the oven to save some time and to add more depth of flavor?
thanks chef still good to follow your instruction. great taste and easy to follow.
Delicious! Thanks for another great recipe.
I'm coveting your little covered "enjoy" pot. Thanks for another inspiring and stylish video!
Thanks Chef John! That was amazing!!
Hi,
i'm not a big fan of any lamb meat, esp. lamb chops, just don't like the taste....
but these lamb shanks look so good, maybe i should give it a try...
could make it for the family and have a steak hidden in the fridge for me ;-)
the sauce looks good, can almost taste it through the computer...
Joe from Germany
I'v been cooking this for many years now , it's the best shank dish i do now days , but i use more veg in braising liquid and bring it down to a nice thick gravey served on top of mash potato and side vega's , the beast comfort food you will eat . Cheers .
Great recipe! and I know you've done a few already, but it's good to see a lamb dish every so often. Such an underrated meat, I'd take it over beef any day.
Perfection! As are all his recipes!
thanks a lottttttt for the recipe...tried for the first time....and it was the tender-est lamb I have ever had... :) salute..
What is suggested to serve alongside this, rice? Looks delicious 😋
why chef john???? must you torture me with your awesome mouth watering food???? ahhhhhhhhh! i wish i can grab things outta my screen!
What an awesome recipe
Thanks
thank to you from Iraq for recipe ..
Wonderful recipe.👏👏
I wonder if you have one for short ribs?
The Greeks are masters at cooking lamb.
Question. I have only one rather large shank (4 lbs) to serve 2 people. I don’t see any reason to scale back on the ingredients or cooking time, but I am wondering how to serve it. Should I attempt to debone and half it before cooking, carve it up afterwards, or something else?
P.S. I’ve cooked this before with the correct ingredients and absolutely loved it.
You can use beef broth as well to help get some of the same type of flavor in there, and you can get non-alcoholic wines as well, may want to try some of those!
Just made this - soooo delicious! Thanks for the great recipe!
Thanks for recipe... from Australia
i'm making this right now, shanks in the oven at the mo, smells delicious! thanks Chef John!
it's 2020 and i'm still watching
I Love Lamb!
My girls don't =/
But I still cook it. :D
Thanks for the recipe!
I LOVE YOUR CHANNEL. I am going to show this to my dad.
Just made it . Family loved it , thank you
Looks delectable!! Thx for the post.
Check out the recipe: www.allrecipes.com/Recipe/222192/Chef-Johns-Braised-Lamb-Shanks/
i did the same except the cinammon ,it came fantastic one of the best recipe
Cooking this right now Chef John. Cool Pacific Northwest afternoon...Smells damn good in here!
I tried this it was amazing thanks you
Making this for years Day tomorrow. Looks amazing
chef john, i was just wondering, why not brown the lamb shanks nicely? i mean it should give out a very nice flavor to it.
I made this it was delicious, great for company, I have a hard time finding lamb here in Conroe Tx and when I do it is expensive. I wish I could find an old fashioned butcher shop.
Looks good, I'll have to buy some lamb next time I'm at the store.
Your videos are greatly appreciated. Do you have any recipes for the low-cost, yet succulent oxtail that you could share with the world? If so, please do. Thanks
I hv 700g lamb shanks only. Is it worth braising in oven? Or shall I just slow cook over stove? First time trying so need some advice. Thank you Sir.
Chef John, could I do this with lamb shoulder chops?
Thank you Sir, this is for my dinner tomorrow. Preparing for it tonight
Chef John!!!!!!!! I'm late...but I did breast of lamb and double the recipe for the gravy/veggie part!! I didn't have any red wine so I used what I had in the pantry..Sherry Cooking Wine!! Let me tell ya!!!! Off the chain good!!!!!!!!!!!!!!!!!! Wooooo......making a Jewish mean for Tabernacles and this is sure to be a hit with my guests!! Thank you!!! :O
What does lamb taste like? How's the texture? I've never had meat aside from cow, pig, chicken and turkey, so this is rather exotic for my taste >.>
@Hypna88
don't use coated (nonstick) pans, stainless steel are the ones that rock!
If you did, then turn up the heat a little more ;-)
The 'sticking' is called the fond and you should go for that!
Joe from Germany
Awesome! Will be making it tomorrow!
I followed every thing
But my
Lamb shank was still a little tough
I did 325 and after an hour and a half , in desperation, I raised to 350
Extremely happy with the sauce
I have a new oven so
I just did one
Should I braise in pot on the stove?
It needed more time.
Wow....looks great!
great meal. turned out fantastic. Thanks your awesome
I bet we taste delicious!
Mine is in the oven as I type. Approx 1 hr and 15 min to go, yum yum!
I'm making this right now, only 1 hour left!
Outstanding!
By the time the food is ready I’m not even gonna be hungry anymore
thanks for the recipe gonna cook it for nwe years diner.xxx. HAPPY HOILDAYS!
wow that looks tender!
absolutely loved it. Thank you for this video. Yum!
oh my god thank you finally lamb shanks
Good food good company ❤
I never had lamb, but this looks delicious.
What does lamb taste like? I bet it tastes like chicken.
go for it mz duffy,,,its what all the o'duffy's do
I can't say I'm a huge lamb fan either. I'm wondering if some meaty beef ribs could be substituted.
It is DELICIOUS.....Like a gamey beef
Yes yes, I gotta make this one, thank you!
thank you. i decided to go with your recipe. ☺
Easy recipe great results
Can you do an updated version of this please with some potato mash?
Awesome!!!!
that looks freaking good!
looks delicious!!
Hi john I'm john too can you make curry lamb shanks ? if no can you tell me how to make them on a bed of rice. thank you john
I could throw them in my face right now,,,,yummm!
At what time are we coming ?
I don’t get skimming the fat?! That’s where all the good stuff is! What the...?!
Is there a reason you brown them in the oven instead of in a pan on the stove?