My friend made this and it's the best thing I've ever tasted. It's better than any restaurant. This is the only lamb dish I've ever actually wanted to eat.
I have never cooked lamb before but many thanks to this video I was able to do it yesterday. All the prep was so worth it. It was delicious with rich flavors and not gamey at all. You made me feel like a chef if only for a moment. Thanks to you I have another dish to add to my repertoire. You definitely made me one of your many fans. Surely I will be searching for your other videos.
I really APPRECIATE the fact that you're naming alternatives for those who cannot consume wine. I cannot express how frustrating it is when chefs add wine into their food without suggesting any other substitutes.
The best recipe ever. Never even tried it before until the husband brings it home. I'm looking at it "what do I make of this?" Then I look up lamb shanks and your recipe popped up. Can't believe i copied it and got it perfectly. And again yesterday. I'm obsessed. Thanks Chef, and thanks for the substitutes too.
My hero! I love lamb, never done it that way! It is a joy to watch you encourage the world to cook amazing food! It doesn’t have to be complicated to be wonderful!! Keep up the great work!!
THIS is a great recipe. I have made it three times now and it is just so good. I made it for dinner today and instead of shanks I had shoulder chops...works just as well with shoulder Chops, only the presentation looks differant.instead of putting a full shank on the plate you just shred up some of the chops and put it on. taste is just the same... for the side I made asparagus . served it in the same way, it was top notch. even my picky 10 and 12 year olds were good with it , aside form the lamb itself, they don't seem to like it but that ok they liked everything else so that is a win, lots of good nutrition for them in the veggies and lamb sauce
I’ve now made this two weekends on the trot. (For my wife on Mother’s Day last week firstly and very good friends this week) It was absolutely stunning on both occasions and everyone commented on the wonderful flavours. Thanks and keep up the good work
Had to subscribe after only watching this video. Really excited to wash more recipes. The way you explain everything and the camera work and everything is spot on. Even providing the alternatives for those that cannot consume alcohol, and also explaining what the herbs do for the dish. Absolutely amazing!!
OMG! You think this might be the best on your channel? I can say, hands down, this is the best recipe I've tried on youtube. I've watched hundreds of recipe videos, and tried dozens and dozens - nothing beats this! Thanks so much Jack, your channel has brought a lot of happiness to my family!
Made this over the weekend. Loved the sauce, the meat was so tender and fell off the bone. Couldn't find Kestrel potatoes so went with baby potatoes which worked really well. Thank you for another great recipe and an easy to follow video demonstration, can't wait to try another.
It came out insane! Thanks for the amazing recipe, the only difference that I used was using sparkling red wine which makes the meat softer and added radish and cilantro on top to decorate better.
I made this yesterday. Broke the salt grinder when adding before oven. It was amazing albeit very salty. Will get it right next time. Sauce was incredible.
Just made it for dinner....came out great!! I did a half batch and probably should have added more chicken stock. The sauce at the end was a bit light. Tx so much Chef!!
Thank you for your recipe it was wonderful and with a little patience quite easy Your absolutely correct the sauce was out of this world I made it served on top of creamy mashed potatoes
I wish you wouldn't do this to me Jack. It's 08:50 and I am on a fasting day, and what do you show me - a delicious lamb shank recipe!! I now have to go 24 hours being unable to unsee this saucy recipe. But it's not all bad news, I can try it out at the weekend. Great recipe mate, thanks for sharing.
It's just on the cusp of winter here in Melbourne. I managed to get some cheap shanks at my local store the other day and then by sheer chance, discovered your recipe on TH-cam. Salivating at the thought! Still can't believe how all those former cheap cuts like shanks, oxtail, Chuck and shin have become relatively expensive. I'm thinking a harmless drop of Aussie cabsav will be the perfect partner! Best wishes from Ian.
Looks fantastic. I literally made something similar about 4 days ago, following a BBC food recipe and it was rubbish compared to yours. It said put the lamb in for 2 hours on 160 degrees. I did and the carrots and onions were still rock hard and i threw most of it away. Gonna seek redemption by trying this out. Thanks again you legend. All the best.
Looks good, though my preference is for mashed potatoes with my lamb shanks. Once upon a time shanks & ox tail formed the basis of really cheap meals, but then they became trendy & now there's seldom change from a tenner for a pair of lamb shanks.
Hi Chef Jack, I made it tonight for dinner, it was so delicious, the meat is falling of the bone, the sauce is so rich in flavours, my family loved it, it is a keeper, either you are a great instructor or I am a good student! I also made some broccoli, roast pumpkin and boiled corn along to increase vegetable intake but I wish I added more potatoes with the meat. Do u think if I cook the lamb shanks in my instant pot, I should decrease the cooking time or leave it low and slow for 3 hours? Thank you great chef. I think I deserve an A+ 😜thanks to you. 🙏
I really enjoyed watching this and now you got me going shopping for all the ingredients just to make this myself. Cannot wait to try it out. Thank you from another subscriber 🫶🏽
I made this today and it came out amazing. Very easy to make. The best part was the sauce. Incredible with mash potatoes. I have now subscribed and looking forward to making your other recipes.
Ohhhh yesss.... Looks absolutely scrumptious😋😋 believe me...every time in every video whenever you say dig in...I actually salivate... That's how delicious your recipes are my fav Chef Jack. 💕💕💕💕
This is a great recipe, I have used it, I prefer to serve mine with mashed potatoes, in all other respects I follow your recipe. Incidentally, the boiling point of alcohol is 78.37 C or 173.1 F, since this dish cooks for such a long time there is no alcohol left. Boiling the cooking liquid for at least least 5 or 6 minutes will evaporate the alcohol.
Looks fantastic. I can’t drink alcohol and even though it has such a low boiling point there´d be none left once cooked, it’d be a waste to buy a bottle. I do use marsala from time to time as it keeps well, unlike wine. Would (a smaller amount of) that work do you think?
Our son is a chef and works away from home. I hate to miss a text, so I personalised his mobile number with, "Where's the Lamb Sauce"!!!!? Love your videos, this looks so Good, a real winter warmer with some good Scottish Lamb 😉
I prefer Chef Jack's mannerism and disposition than Ramsey any day. He comes across as a very well mannered young man who shows respect to others and he is humble enough to realise that you can't make it on your own because we all need others support and help in one way or another.
I have an old Jamie Oliver stainless Steel casserole pot which hopefully should be ok to use at 180C in the oven. You might have saved me splashing out on a slow cooker. Cheers.
It’s absolutely delicious. The meat is so tender and just peels of the bone. Such a great recipe! I’m looking forward to try more! Thank you for sharing and explaining so well. All the best!
Lamb Shanks are one of my favorites I make a few times a year. I will definitely try your version next time around and make sure the Lamb Shank doesn’t get Shanked! 🤣 Thank you Jack
Exquisite lamb and epic sauce. And placing the lamb atop the beans (in my case asparagus) works nicely, though I am not a big fan of vertical culinary constructions. But the vegetables, for me, came cooked within an inch of their lives, maybe swimming a bit too much in sauces and losing their identity somewhat piled up together. A one-size-fits-all cooking event (sans beans) is quicker and easier, but there should be a way to delink, as least partially, the synchronous treatment of meat and vegetable to the betterment of the vegetables. Another issue I found is that cooking everything to completion, and then having to postpone immediate presentation because a 30-minute sauce needed making works against everything .... meat that is not exceptionally hot at service and vegetables that linger and lose their identity and mild bite to the teeth. But I. have no solution of how to rob the pot of essential juices 20-25 minutes ahead of completion of the cooking to get going on the final sauce to time things better. Just some observations. And everything is relative and a trade-off. That this is simple, excellent and frees up the cook to do other things rather than nurse other parts of the meal is a big win for this recipe.
Thankyou Jack for a very easy to follow Lamb Shanks recipe. I will definitely try to make these lamb shanks the next time lamb shanks are on special because at the moment Lamb Shanks are expensive in WA Perth area.
so relaxing to listen to your voice and following along. you have a very nice pedagogical approach and make what is complicated very simple and clear. keep making more great videos! 👏🏼👏🏼 Can u make middel eastern food too in your channel? Like syrian food and iraqi food? Ord yamani og emarates food? Keep up the good work!👏🏼🤝🏼❤️
They used to be a cheaper cut but since gaining quite a bit of popularity, they have gone up in price. Depending on where you get them from, you can find some good deals on them.
Great video again! Can't wait to try out! Would you recommend using a fruit juice instead of the wine (I can't drink alcohol)? Naturally stock is good, but for the flavour replacement, I've heard cranberry or grape juice go well?
Thank you very much! For the alcohol just add in more stock. I wouldn’t recommend juice in this due to the sugar content. It will mask the flavour of the meat and caramelise very quickly with such a long cooking time. It will have a very deep molasses flavour if so 😊
If the reason you can't drink Alcohol is because of drunkenness just make sure you boil the Alcohol off so you get the wonderful flavour but the Alcohol content is vapourated away. I think when you simmer the sauce so long it should remove most of the Alcohol.
Hey, thank you for a delicious recipe. I have a question, when the oven time was finished there wasn’t any liquid left. I’m so confused as I followed the whole video. Why do you think this would be?
Instead of red wine, just use regular (not cooking) sherry. This also gives a richer, more caramelized taste that makes sauces and gravies so rich and delicate. BTW - if you are worried about alcohol, it all boils off anyway during a slow cook due to the fact that it evaporates around 173 F, so after the first 3 hours, its all gone. I guarantee you will have people asking you what that "secret ingredient" is but you can just tell them its a secret. (It's the sherry).
My friend made this and it's the best thing I've ever tasted. It's better than any restaurant. This is the only lamb dish I've ever actually wanted to eat.
I have never cooked lamb before but many thanks to this video I was able to do it yesterday. All the prep was so worth it. It was delicious with rich flavors and not gamey at all. You made me feel like a chef if only for a moment. Thanks to you I have another dish to add to my repertoire. You definitely made me one of your many fans. Surely I will be searching for your other videos.
That’s amazing to hear! I’m glad you enjoyed it. Thank you 🙏
I really APPRECIATE the fact that you're naming alternatives for those who cannot consume wine. I cannot express how frustrating it is when chefs add wine into their food without suggesting any other substitutes.
Glad it’s helpful 😊😊
there's lots of zero alcholo wine available in stores
@@MikelKiriakos not in this part of the world
3 hours in the oven will almost certainly destroy all the alcohol anyway
@@jh7ho203 jho plz zip it
I'm Muslim so it's great that you thought about those who don't consume alcohol. 👍🏾
Thank you for explaining the different flavours and aromas of the herbs and spices.
Its a pleasure
The best recipe ever. Never even tried it before until the husband brings it home. I'm looking at it "what do I make of this?" Then I look up lamb shanks and your recipe popped up. Can't believe i copied it and got it perfectly. And again yesterday. I'm obsessed. Thanks Chef, and thanks for the substitutes too.
My hero! I love lamb, never done it that way! It is a joy to watch you encourage the world to cook amazing food! It doesn’t have to be complicated to be wonderful!! Keep up the great work!!
THIS is a great recipe. I have made it three times now and it is just so good. I made it for dinner today and instead of shanks I had shoulder chops...works just as well with shoulder Chops, only the presentation looks differant.instead of putting a full shank on the plate you just shred up some of the chops and put it on. taste is just the same... for the side I made asparagus . served it in the same way, it was top notch. even my picky 10 and 12 year olds were good with it , aside form the lamb itself, they don't seem to like it but that ok they liked everything else so that is a win, lots of good nutrition for them in the veggies and lamb sauce
I’ve now made this two weekends on the trot. (For my wife on Mother’s Day last week firstly and very good friends this week)
It was absolutely stunning on both occasions and everyone commented on the wonderful flavours. Thanks and keep up the good work
Had to subscribe after only watching this video. Really excited to wash more recipes. The way you explain everything and the camera work and everything is spot on. Even providing the alternatives for those that cannot consume alcohol, and also explaining what the herbs do for the dish. Absolutely amazing!!
Thank you so much. Glad you enjoyed it 🙏
Exceptional, well done Jack. Cooked this dish last night. I added sweet potato and potato mash as a base. Exceptional.
OMG! You think this might be the best on your channel? I can say, hands down, this is the best recipe I've tried on youtube. I've watched hundreds of recipe videos, and tried dozens and dozens - nothing beats this! Thanks so much Jack, your channel has brought a lot of happiness to my family!
Yes jack channel is the best
Today I ordered lamb shank at a local club - it was pretty good, but absolutely nothing compared to this recipe!
I just tried this recipe and waiting patiently for 3 1/2 hours. I can literally smell it….can’t wait to see the end results. Thank you
Hope you enjoyed it
Update?
Made this over the weekend. Loved the sauce, the meat was so tender and fell off the bone. Couldn't find Kestrel potatoes so went with baby potatoes which worked really well. Thank you for another great recipe and an easy to follow video demonstration, can't wait to try another.
It came out insane! Thanks for the amazing recipe, the only difference that I used was using sparkling red wine which makes the meat softer and added radish and cilantro on top to decorate better.
I made this yesterday. Broke the salt grinder when adding before oven. It was amazing albeit very salty. Will get it right next time. Sauce was incredible.
Great recipe. Made this last night and followed your instructions to the ‘t’. Amazing.
I made fall of the bone OXTAIL yesterday it's funny that you are posting this now love your work as always
Oxtail is so good!! I’ll be doing that soon. Thank you 🙏
Just made it for dinner....came out great!! I did a half batch and probably should have added more chicken stock. The sauce at the end was a bit light. Tx so much Chef!!
Thank you for your recipe it was wonderful and with a little patience quite easy
Your absolutely correct the sauce was out of this world
I made it served on top of creamy mashed potatoes
I wish you wouldn't do this to me Jack. It's 08:50 and I am on a fasting day, and what do you show me - a delicious lamb shank recipe!! I now have to go 24 hours being unable to unsee this saucy recipe. But it's not all bad news, I can try it out at the weekend. Great recipe mate, thanks for sharing.
I have been searching for no red wine recipe. I love that u gave the option of substitute for non drinkers . Amazing
The alcohol evaporates anyway, the wine’s there for flavour, not alcohol.
One of the finest dishes ever, and so simple. Thank you!!!
You’re very welcome ☺️
Didn't expect this to be so easy thanks I hope when I try it, it comes out perfect like yours did lol great recipe
It really is so easy and I can guarantee it will come out just as good, if not better 😊🙌
It's just on the cusp of winter here in Melbourne. I managed to get some cheap shanks at my local store the other day and then by sheer chance, discovered your recipe on TH-cam. Salivating at the thought! Still can't believe how all those former cheap cuts like shanks, oxtail, Chuck and shin have become relatively expensive. I'm thinking a harmless drop of Aussie cabsav will be the perfect partner! Best wishes from Ian.
Cheers Ian! I feel you here in Adelaide. Starting to get cold now. This is the perfect recipe to have with a glass of red
Looks fantastic. I literally made something similar about 4 days ago, following a BBC food recipe and it was rubbish compared to yours. It said put the lamb in for 2 hours on 160 degrees. I did and the carrots and onions were still rock hard and i threw most of it away.
Gonna seek redemption by trying this out. Thanks again you legend. All the best.
Best cooking channel on TH-cam as usual
You’re too kind 😊🙏
Ralph nailed it
Trust a chef that keeps his knives that sharp 🔪
Great recipe, thanks!
🙌🙌🙌
I just love lamb shanks,, thank you for sharing
Brilliant recipe. Made this lamb for Christmas Day instead of turkey. Huge hit with everyone! Thank you and Merry Christmas! 🎄
Looks delicious. Thanks. I got some lamb shanks on sale at the grocery store yesterday and this looks perfect for preparing them.
It’s such a good dish and worth the time and effort
Looks awesome … thinking of making this dish for
Saint Patrick’s Day !
Looks good, though my preference is for mashed potatoes with my lamb shanks. Once upon a time shanks & ox tail formed the basis of really cheap meals, but then they became trendy & now there's seldom change from a tenner for a pair of lamb shanks.
Hi Chef Jack, I made it tonight for dinner, it was so delicious, the meat is falling of the bone, the sauce is so rich in flavours, my family loved it, it is a keeper, either you are a great instructor or I am a good student! I also made some broccoli, roast pumpkin and boiled corn along to increase vegetable intake but I wish I added more potatoes with the meat. Do u think if I cook the lamb shanks in my instant pot, I should decrease the cooking time or leave it low and slow for 3 hours? Thank you great chef. I think I deserve an A+ 😜thanks to you. 🙏
I often do lamb shanks, with roast potatoes, but this is something I will definitely try. Thanks.
I really enjoyed watching this and now you got me going shopping for all the ingredients just to make this myself. Cannot wait to try it out. Thank you from another subscriber 🫶🏽
This recipe is fabulously delicious.
So easy to prepare and cook too.
Thank you so much 😊
Again now I have to plan this, maybe next week
Definitely! Enjoy it when you get to it 😊
Oh delicious. 😋 Thank you for sharing, I will try to cook this tonight for my family. 😊♥️🙏🏼
Cheers again Chef Jack. Sending the lad down to get some of the other ingredients and look forward to this in a few hours time. Bless ya bro! 🇬🇧🇳🇿
Please enjoy it!
@@ChefJackOvens It was an absolute hit! Highly recommend.
That sauce looks incredible Jack, my partner will love it. Can’t wait to try it
Making this for my family for Mother’s Day. In the oven now, can’t wait to try it 😍
Fantastic! Please enjoy 😊
This recipe is great. I use it whenever I cook lamb shanks, by the way there will be no alcohol left after all the cooking and boiling.
I made this today and it came out amazing. Very easy to make. The best part was the sauce. Incredible with mash potatoes. I have now subscribed and looking forward to making your other recipes.
Lamb shanks! A real Aussie/Kiwi favourite, I’ll be giving this one a go. Thanks for sharing Jack. Cheers
Jack try what I do to drain sauce with out Lamb falling out ,place dive in pan on top of meat and you won’t loose meat please try I swear by it 🐨🌹
Thanks for the @3:35 !!! you are the first ever to mention this!!!!
Excellent detail and you made it look so stress free, well done cheers mate.
I love Lamb, looks yummy, looking forward to trying it. God bless 😉
Awesome! I look forward to hearing your thoughts! It’s so good 😊
Ohhhh yesss.... Looks absolutely scrumptious😋😋 believe me...every time in every video whenever you say dig in...I actually salivate... That's how delicious your recipes are my fav Chef Jack. 💕💕💕💕
Now is the season to get lamb shank in Norway, will try it👍
Great recipes absolutely adore lamb I would always use lard and not oil
This is a great recipe, I have used it, I prefer to serve mine with mashed potatoes, in all other respects I follow your recipe. Incidentally, the boiling point of alcohol is 78.37 C or 173.1 F, since this dish cooks for such a long time there is no alcohol left. Boiling the cooking liquid for at least least 5 or 6 minutes will evaporate the alcohol.
Thank you 🙏 I say that for religions that strictly can’t consume alcohol even if it has been cooked out 😊
Looks fantastic. I can’t drink alcohol and even though it has such a low boiling point there´d be none left once cooked, it’d be a waste to buy a bottle. I do use marsala from time to time as it keeps well, unlike wine. Would (a smaller amount of) that work do you think?
Our son is a chef and works away from home. I hate to miss a text, so I personalised his mobile number with, "Where's the Lamb Sauce"!!!!?
Love your videos, this looks so Good, a real winter warmer with some good Scottish Lamb 😉
Looks delicious love the preparation lamb and veggies also the wine sauce Gordon Ramsay is the best so we all learn alot from him.thanks for sharing
I prefer Chef Jack's mannerism and disposition than Ramsey any day. He comes across as a very well mannered young man who shows respect to others and he is humble enough to realise that you can't make it on your own because we all need others support and help in one way or another.
I have an old Jamie Oliver stainless Steel casserole pot which hopefully should be ok to use at 180C in the oven. You might have saved me splashing out on a slow cooker. Cheers.
Just made this!! I cannot wait for it to be out of the oven! Thank you for sharing suck amazing recipe! I’m sure it’s delicious as it looks 😁
It’s a pleasure! I look forward to hearing what you think of the finished dish. Please enjoy it
It’s absolutely delicious. The meat is so tender and just peels of the bone. Such a great recipe! I’m looking forward to try more! Thank you for sharing and explaining so well. All the best!
Lamb Shanks are one of my favorites I make a few times a year. I will definitely try your version next time around and make sure the Lamb Shank doesn’t get Shanked! 🤣 Thank you Jack
They’re so good! Haha 😂 The lamb sauce reduction is what makes this recipe so special. The flavours in the sauce are unbeatable 🤤🤤
Thanks for taking us through all the steps!
Love the way he guides you through
This looks fantastic. My type of cooking and will be trying it this weekend. Thanks
Did my 1st video for this recipe. Hubby loves it..thank you chef
Never cooked any lamb before. But you make this looks too tasty to not give a try. Love the “shanking” and thiccck puns!
This looks scrumptious,will make soon.
Please do
Looks nice and easy. Will try this this week. Thanks for sharing
Excellent recipe, most needed. you are truly a sweet chef!
Thank you 🙏
Thank you again. Your videos are so easy to understand. Appreciate your skills mate!
Definitely gonna try this it looks amazing can I leave the onions out
Yummm, lamb shanks are my favourite and this version looks absolutely amazing! As always, TFS Jack and have a great week! 👍💖
that's a perfect dinner for any occasion and the way you presented so easily understood,thank you for thus recepie and Merry Christmas!
Exquisite lamb and epic sauce. And placing the lamb atop the beans (in my case asparagus) works nicely, though I am not a big fan of vertical culinary constructions. But the vegetables, for me, came cooked within an inch of their lives, maybe swimming a bit too much in sauces and losing their identity somewhat piled up together. A one-size-fits-all cooking event (sans beans) is quicker and easier, but there should be a way to delink, as least partially, the synchronous treatment of meat and vegetable to the betterment of the vegetables. Another issue I found is that cooking everything to completion, and then having to postpone immediate presentation because a 30-minute sauce needed making works against everything .... meat that is not exceptionally hot at service and vegetables that linger and lose their identity and mild bite to the teeth. But I. have no solution of how to rob the pot of essential juices 20-25 minutes ahead of completion of the cooking to get going on the final sauce to time things better. Just some observations. And everything is relative and a trade-off. That this is simple, excellent and frees up the cook to do other things rather than nurse other parts of the meal is a big win for this recipe.
Thankyou Jack for a very easy to follow Lamb Shanks recipe.
I will definitely try to make these lamb shanks the next time lamb shanks are on special because at the moment Lamb Shanks are expensive in WA Perth area.
Yours was the best of the taste and flavor. Thank you!
Great to hear it! Thank you
so relaxing to listen to your voice and following along. you have a very nice pedagogical approach and make what is complicated very simple and clear. keep making more great videos! 👏🏼👏🏼 Can u make middel eastern food too in your channel? Like syrian food and iraqi food? Ord yamani og emarates food? Keep up the good work!👏🏼🤝🏼❤️
BRILLIANT. This I am going to try next.
Perfect! Please enjoy 😊
That looks so good. I love lamb. I’m definitely going to cook this
That looks like the Lamb Shank I once had at a hotel around Canberra - it was the most amazing lamb shank I've ever had.
I’ve been perfecting my steaks for a long time. I want to try something new. Nice one jack I’ll be having a go this weekend 👍🏻
Wow fella this is next level. Bloody fantastic. And looks so easy. Thanks mate. Take care. Steve.
Are lamb shanks the cheaper cuts? Gonna give this a try tomorrow
They used to be a cheaper cut but since gaining quite a bit of popularity, they have gone up in price. Depending on where you get them from, you can find some good deals on them.
I will definitely make this love it
Hi Jack. Do you have a recipe for Whole Lamb Neck, or could I use this one. Thank you! Your videos are of the BEST
Right, shanks coming up. Looks delicious Jack. Take care. x
JACK! i remember when you had 5K subs! i’m so happy for you🥰
A fantastic hearty and delicious recipe mate, great for the cooler months! As always shanks chef...
Jack! Absolute BOSS. This is amazing.
Great video again! Can't wait to try out!
Would you recommend using a fruit juice instead of the wine (I can't drink alcohol)? Naturally stock is good, but for the flavour replacement, I've heard cranberry or grape juice go well?
Thank you very much! For the alcohol just add in more stock. I wouldn’t recommend juice in this due to the sugar content. It will mask the flavour of the meat and caramelise very quickly with such a long cooking time. It will have a very deep molasses flavour if so 😊
If the reason you can't drink Alcohol is because of drunkenness just make sure you boil the Alcohol off so you get the wonderful flavour but the Alcohol content is vapourated away.
I think when you simmer the sauce so long it should remove most of the Alcohol.
This chef needs more subscribers!
Thank you for the kind words! I really do appreciate it! 🙏🙏
Thankyou Jack. Looks delicious. I'm willing to give it a go! 😀
Please do, it’s amazing and really easy to put together 😊
Chef Jack ovens posted a video. Amazing again
The timing couldn't have been more impeccable on the upload of this video bro. I just got home from work haha Might give this a try..
Please do! These are incredible and I hope you enjoy them 😊
Thank you for the recipe for sure I love to try it ❤❤❤❤
Hi Jack, great channel, thanks. any chance you can you do a clip on making stock please 👍
Hey, thank you for a delicious recipe. I have a question, when the oven time was finished there wasn’t any liquid left. I’m so confused as I followed the whole video. Why do you think this would be?
Instead of red wine, just use regular (not cooking) sherry. This also gives a richer, more caramelized taste that makes sauces and gravies so rich and delicate. BTW - if you are worried about alcohol, it all boils off anyway during a slow cook due to the fact that it evaporates around 173 F, so after the first 3 hours, its all gone. I guarantee you will have people asking you what that "secret ingredient" is but you can just tell them its a secret. (It's the sherry).
I’d love to see this recipe done in a slow cooker
Just transfer to slow cooker...doesnt matter
Great recipe Chef Jack 🙏🏻🇺🇸
Thanks so much
Thanks a lot for sharing such an excellent recipe 👍🥰
It’s a pleasure
This will be dinner here tomorrow - thanks in advance!!