I made this last night for my husband and my anniversary dinner. He's the chef between us so I wanted to make something to impress him...and wow, was he impressed! soo delicious! I made it over creamy garlic mashed potatoes. thank you so much for this recipe, billy!
My fiance has made this multiple times now - he is not an experienced cook at all so I have been incredibly impressed by him making it all on his own. Many thanks for making him confident in making a difficult dish!!
Love the video. Thank chef. Iv’e been binge watching videos on this simple dish and have see so much variation in cooking temps as well as whether to submerge the shanks or only cover them half way. Also yours is the first to use more than carrots and onions.
The lamb shanks at The Grand Hotel on Mackinac Island ... DELECTABLE! An absolute must try if at all possible. Willing to give this recipe a shot - everything you make looks fantastic.
We made this last night for dinner and it was outstanding! We really let the vegetables caramelize for the brazing liquid and also the onions for the risotto. After pulling the meat out I strained the brazing liquid into a pot and started to cook it down as directed. I noticed that much of the brazing liquid had splattered and dried onto the sides of my Le Creuset pot during the brazing, basically turning into an incredible demi glace. I scraped all of that off with a tablespoon and melted it into the strained brazing liquid. That my friends, is flavor like you can't imagine....
Billy boy, this looks fantastic. I’m thinking this’ll be a fantastic dinner for Easter Sunday. I’ve already ordered a leg of lamb for the day, so I’ll be using that instead of shanks. How much longer do you think I’d need to cook it for? Thanks for another delicious recipe. Much love to you from across the pond.xxx
Love the video!! But how did you get your onions like that?? In way less than 45 mins mine were burnt and now my risotto is looking kinda brown 😆 what did I do wrong?? Still hoping it will taste ok 🙏🏽
I find pomegranate juice with some red wine vinegar added to it works quite well. It will be much sweeter though, so maybe just use one cup and top up with more stock.
The main thing I took from this video is that the cook told you to go to your butcher. Give your local butcher your custom. The meat you will get from him will be superior to any supermarket plastic wrapped stuff and he'll give you bones for nothing. You'll miss him when he's gone.
Amazon Fresh has a store near me and I avoided going in forever because of how intimidated I was by having to scan in, plus thinking because of how it looks it would be overpriced. OMG. How wrong I was! They were selling pairs of shanks like these, super meaty and big…$3.50 per pair. Whole frozen ducks for $4/lb. I’m sure there are items in the store that make up for that profit margin (cat litter was $2 more than regular stores, dish soap was priced high, etc). It’s worth going through to see what deals you can get though. My shanks were delicious.
If your family hates lamb, they still might not like this dish unless you cook the lamb in a separate dutch oven than the short rib. The lamb flavor would influence the taste of the short ribs if they braise in the same liquid. But you could definitely make a double portion of the mirepoix / base and cook them both covered in separate pots, in the same oven, same temp and cook time. And with mashed potatoes, celeriac puree, or polenta as a base, you could definitely pull a beautiful crowd pleasing meal together.
I made this last night for my husband and my anniversary dinner. He's the chef between us so I wanted to make something to impress him...and wow, was he impressed! soo delicious! I made it over creamy garlic mashed potatoes. thank you so much for this recipe, billy!
Appreciate you trying it many thanks!
He's a master Chef, and his passion for cooking is obvious. Makes me want to do Lamb Shanks right now. Thank you
My fiance has made this multiple times now - he is not an experienced cook at all so I have been incredibly impressed by him making it all on his own. Many thanks for making him confident in making a difficult dish!!
I made this a few days ago and my husband called it "a culinary feat!". Thanks for helping me impress him. He deserved a nice home-cooked meal!
Thanks!
My wife made these yesterday and they were [chef’s kiss]
Thank you for sharing this recipe and my mouth is watering!!!
I adore lamb shanks. Had a delicious shank at a bistro in Kansas City called Tallieur. It was served over creamy polenta! So good.
This is a great idea for Palm Sunday and it looks delicious - family coming out of town and having dinner with us! You are the best ~ 👍🏼
This Billy is got it going on 🙏😋❤️😎. GREAT RECIPE. ILL PROPERLY WAKE THIS LAMB DISH FOR PALM SUNDAY 🐣🐥❤️
We are on the same page! 😁🙏🏼
Love the video. Thank chef. Iv’e been binge watching videos on this simple dish and have see so much variation in cooking temps as well as whether to submerge the shanks or only cover them half way. Also yours is the first to use more than carrots and onions.
My mouth is watering! ❤ Can't wait to make, ❤😂🎉
The lamb shanks at The Grand Hotel on Mackinac Island ... DELECTABLE! An absolute must try if at all possible. Willing to give this recipe a shot - everything you make looks fantastic.
We made this last night for dinner and it was outstanding! We really let the vegetables caramelize for the brazing liquid and also the onions for the risotto. After pulling the meat out I strained the brazing liquid into a pot and started to cook it down as directed. I noticed that much of the brazing liquid had splattered and dried onto the sides of my Le Creuset pot during the brazing, basically turning into an incredible demi glace. I scraped all of that off with a tablespoon and melted it into the strained brazing liquid. That my friends, is flavor like you can't imagine....
The best lamb shank I have done. I made it for twenty people and it was sublime.
Duuuuude! This looks absolutely incredible. Cannot wait to make this.
Totally making this tonight!
Bill Cardwell. I worked for Charlie Gitto… I no longer live in the Lou. but I’m still a huge fan.
First time making lamb shanks, and an absolute hit thanks to your recipe and teaching skills!
Thank you chef. 👊
That Lamb Shank looks amazing. I would've preferred homemade mashed potatoes as a side dish. But I'm feeling this dish. Wow!!
Yes sir and that'd how ya do it love that brown gravy
I make the lamb the same way I serve it with the Basmati Rice mix with dill and baby Lima beens is very Persian!
Looks amazing can't wait to recreate ❤
This looks insanely good.
The Aldi’s near me always has lamb at a good price. Sometimes they have shanks. It’s worth taking a look if you shop at Aldi.
This looks absolutely incredible OMG thank you!!
That looks incredible OMG
your kitchen is my dream dude. especially the wolf. just everything is on point.
Thank you 🙏
You have me liking your videos before I finish watching. Ha ha
Billy boy, this looks fantastic. I’m thinking this’ll be a fantastic dinner for Easter Sunday. I’ve already ordered a leg of lamb for the day, so I’ll be using that instead of shanks. How much longer do you think I’d need to cook it for? Thanks for another delicious recipe. Much love to you from across the pond.xxx
Going to try this recipe with 16 point venison!
Love the video!! But how did you get your onions like that?? In way less than 45 mins mine were burnt and now my risotto is looking kinda brown 😆 what did I do wrong?? Still hoping it will taste ok 🙏🏽
مشاء الله بالتوفيق
That’s a lot of work but the results look worth it!
What is d substitute for wine ?
I find pomegranate juice with some red wine vinegar added to it works quite well. It will be much sweeter though, so maybe just use one cup and top up with more stock.
Don’t really need the knife bud. Looks amazing👌
As I don't care for parsnips, could I substitute another vegetable, or simply leave it out?
Either
grazzie mille chef
Have me thinking about lamb now nonstop ❤🔥👀
The main thing I took from this video is that the cook told you to go to your butcher. Give your local butcher your custom. The meat you will get from him will be superior to any supermarket plastic wrapped stuff and he'll give you bones for nothing. You'll miss him when he's gone.
What the difference between a rutabaga and a turnip
The tomato paste should be added and cooked for a minute or two before de-glazing with wine.
Amazon Fresh has a store near me and I avoided going in forever because of how intimidated I was by having to scan in, plus thinking because of how it looks it would be overpriced.
OMG. How wrong I was! They were selling pairs of shanks like these, super meaty and big…$3.50 per pair. Whole frozen ducks for $4/lb. I’m sure there are items in the store that make up for that profit margin (cat litter was $2 more than regular stores, dish soap was priced high, etc). It’s worth going through to see what deals you can get though. My shanks were delicious.
While I love lamb, some family members don’t. Do you think I could incorporate short ribs into the mix to satisfy everyone?
If your family hates lamb, they still might not like this dish unless you cook the lamb in a separate dutch oven than the short rib. The lamb flavor would influence the taste of the short ribs if they braise in the same liquid. But you could definitely make a double portion of the mirepoix / base and cook them both covered in separate pots, in the same oven, same temp and cook time. And with mashed potatoes, celeriac puree, or polenta as a base, you could definitely pull a beautiful crowd pleasing meal together.
That risotto is happening! The shank situation is not bad either.
I love braised meats. Why 8 C liquid plus veggie release. That seems extensive.
My concern is the amount of saltiness the beef broth
A whole pound of arborio?! Seriously? how much risotto can a person eat?
You don't use the veggies?!?!
Cooking it in a mortuary tho!😢
Ugh. Sorry. I thought I hit like button. Hands in splints. Aim not so good.
i swear i'm so hungry right now. Thanks for this recipe