this channel has improved my cooking immensely now when I make a bologna sandwich I cut the lunchmeat into chiffonade because texture is a conductor of flavor
With the blank stare meaning: I've called the emergency services - and the whitte gowned will apply a tightfitting straitjacket and roll you into the rubberpadded van.
@@ChefJeanPierre I like to up the umami in the sauce. A little bit of soy, ketchup, anchovy paste, aged balsamic, etc. really punches up the flavor. Blend the sauce with a hand blender and reduce it if need be. You're right that the sauce really makes the recipe sing!
I was always horrible at French. I mispronounced so many words. For example, I now know that "Mirepoix" is actually pronounced "The Usual Suspects." You are a gift that keeps on giving Chef.
Hi Chef, you are right, Veal is out of price! Since then, I do it with porc shank, cheaper than lamb and I do exactly the same way as you explain, cause I learn from you Chef! (the one you did a year ago!) You are the best fine cuisine teacher.
Oh my goodness! Chef Jean Pierre pours the remaining bottle of wine while saying “measure carefully!” He’s not just an amazing chef, he’s a natural comedian! 😂🤣😂
Loved this recipe. I could almost smell it. I can't wait to make this, simple and delicious. And your precise measuring. Enjoy you chef very much. Blessings to you.
I learn so many things watching your videos Chef, like adding the wine/stock to stop the garlic from burning, and reducing the wine before adding more ingredients. All these little things help so much with other dishes as well. My friends now call me a foodie but I learned 80% of my techniques just from watching your videos
nothing is more convincing then a chef shoveling his own cooking into his mouth like he has been starving for a week. This is prove enough that this recipe is delishous.
I love how you repeat things, like onion first, unless there’s bacon. I have memory issues, so your videos really help remind me. I will never tire of listening to you. Thanks for sharing ❤
Been asking you to do this (pork) for over a year now. I know you've had difficulties finding pork shank. So thank you for doing this regardless chef! Woot!
Thank you chef for all the wonderful memories today of my dear departed father. He is gone now 5 years this coming March, and lamb shanks were his favorite dish. I always were on the lookout for good meaty shanks for him when they were on sale. When he turned 90, his last birthday he would see, I made him some lamb shanks that I had cryovaced for him (bday-6/2) and he loved it. He also loved oyster stew, but I never really had too much success with that. I'm the only lamb lover around now, but I think I will get a package and make them to salute my Dad and keep me warm on these bitter cold nights.
Nice dish. We serve lamb at the Greek restaurant I work at: Kleftico is the best seller, then Yvetsi and we also do a lamb shank fricassee. Choice of orzo pasta or spanakorizo (rice spinach and tomato)
I have 4 of them in my fridge right now. I do cook them regularly, at least 2-3 times a year. (That’s “regularly” for us bc we do have a very varied menu.).
Hello Chef, it is always such a pleasure to hear and see you in action, there are dishes you make that I don't eat but the way you teach us how to prepare and serve I find myself trying and enjoying it, you had told us once that some of your customers did not like mushrooms and the way you make then getting the water out they enjoyed them , you take care Chef and God Bless.
I love your mashed potatoes. Sadly I am in a calorie deficit the next few months, which makes eating the appropriate amount of butter tough. :( But unlike others having a cheat meal and going to mcdonalds, I would much rather have mashed potatoes and a chocolate souffle / lava cake
I just happen to have a lamb shank in my freezer. I was going to make it the way I usually do - a roasting method, but I just knew Chef Jean-Pierre would have a recipe I've never seen before. And I was right. Chef Jean-Pierre's recipe looks absolutely fantastic and this is how I will make my lamb shank. Thank you VERY much for demonstrating this recipe. I don't even have to try it to already know it will be 'fantastique'.
The only thing I hate about this show is the food and recipe and the cooking is so good, chef Jean eats it himself and not me. My mouth is watering and especially when I'm hungry. Chef Jean you teaser. I love your show and made several dishes from your show, tase delicious BUT your kitchen is more beautiful than mine. Love you chef Jean. I'm ex maitre D. Of Ritz Carlton. Asia Pacific. ❤🎉 keep up your professional show. ❤
Absolutely wonderful what great presentation and thank you for showing this. Interesting this dish is and it is not that difficult but very special serving for special guests. Thanks again Chief you are amazing
mmmmmm. I may have gone over the top. I'm watching this video--I love braising. I've got the TV on (with closed captioning) to Diners, Drive-Ins, and Dives and I'm eating homemade Mexican food. Food is my vice. Thanks Chef for keeping me on my journey. [my family thanks you too]
Ossa Buco is one of my favorites. I've never had it with lamb and I'm looking forward trying it. I'll have to trick my wife into eating it because she says she doesn't like lamb. I think this will change her mind.
The first technique every parent should teach their child to master is braising: osso buco, coq au vin, spare ribs, beef bourguignon. They sound so intimidating, but you have taught us all that anybody can braise.
Hello Chef, love your videos. You love butter so much, I can't believe you haven't done a recipe with Cafe de Paris butter on your channel yet! I used to work at a restaurant were we would make a steak sauce with lots of Cafe de Paris butter in it and it was delicious. I'd love to see your favorite recipe with Cafe de Paris butter.
Last week subscribed, commented, thumbs 👍... Bell "all" notifications, "... did not get notified today...just remembered U said videos on Thursday?Ann,Florida fan
I made this tonight. It's not the shanks but drums though, with clarified butter you taught me. It was so nice. Million thanks. My question is, what if I didn't use clarified butter but with duck fat, or the oil extracted from guanciale? Would it be even better? (That's also for Bolognese.)
this channel has improved my cooking immensely
now when I make a bologna sandwich I cut the lunchmeat into chiffonade
because texture is a conductor of flavor
LIAR! You KNOW you can't afford bologna and you don't have a knife sharp enough to cut it if you could!
I labeled him the Leonardo of the kitchen. He makes the whole process emotional.
Lol, love it! ❤️
"Now, a lot of you may say 'I don't drink wine'..."
Stares blankly at camera
This is why I love Chef JP!
Yep, that was funny. Would make a great meme. 😊
With the blank stare meaning: I've called the emergency services - and the whitte gowned will apply a tightfitting straitjacket and roll you into the rubberpadded van.
Lol
Considering that both French and Italian cuisine classically goes so well with wine, yeah, I was not surprised by his reaction to that hypothetical.
Last 40-50 seconds is what it's all about, "oh I think they are going to like it", chef sharing great techniques and recipes, thumbs up.
Born to late to explore the world
Born to early to explore space
Born at the perfect time to watch chef JP videos!
Thanks for all the recipes
👍👍👍❤️
I like the way you think.
that's well put
@@ChefJeanPierre I like to up the umami in the sauce. A little bit of soy, ketchup, anchovy paste, aged balsamic, etc. really punches up the flavor. Blend the sauce with a hand blender and reduce it if need be. You're right that the sauce really makes the recipe sing!
I have 4 venison shanks in the freezer. I'm going to give this a try. Thanks for the recipe.
Happiest youtube channel ever! And comment section? No hate, no toxic sh*t, no nothing! Just love. 👍🏻👌🏻♥️
I just bought a lamb shank and here you are with a recipe. Can’t wait to cook this, this evening. It looks absolutely delicious chef.
Start early, looks like about 3 hours.
Same here!
Chef Gennaro Contaldo teached simplicity, and Chef Jean Pierre teached the technique. Brilliant!
🙏❤️
I was always horrible at French. I mispronounced so many words. For example, I now know that "Mirepoix" is actually pronounced "The Usual Suspects." You are a gift that keeps on giving Chef.
🙏❤️
Hi Chef, you are right, Veal is out of price! Since then, I do it with porc shank, cheaper than lamb and I do exactly the same way as you explain, cause I learn from you Chef! (the one you did a year ago!) You are the best fine cuisine teacher.
Always onion first, except BACON. I learned my lesson well, you are the best teacher.
The secret’s in the sauce!
Oh my goodness! Chef Jean Pierre pours the remaining bottle of wine while saying “measure carefully!” He’s not just an amazing chef, he’s a natural comedian! 😂🤣😂
CHEF,,, YOU ARE THE GREATEST TEACHER EVER!!!!!!
🙏❤️
I love lamb and with a fancy name like Osso Buco, I had no idea it's so easy to make. Thank you Chef!
What a perfect meal to cook here in upstate new york during our long winters
You cracking me up make my day shout out from south africa😂🌍
I know what I’m doing for Sunday dinner and who will be in the kitchen with me. Thank you sir.
One of my four favorite cuts of lamb.
Loved this recipe. I could almost smell it. I can't wait to make this, simple and delicious. And your precise measuring. Enjoy you chef very much. Blessings to you.
Génial! Je Le ferai demain!
Don’t skip the polenta!!!😋
Looks amazing, thank you once again Chef and buttered Jack rofl.
I learn so many things watching your videos Chef, like adding the wine/stock to stop the garlic from burning, and reducing the wine before adding more ingredients. All these little things help so much with other dishes as well. My friends now call me a foodie but I learned 80% of my techniques just from watching your videos
nothing is more convincing then a chef shoveling his own cooking into his mouth like he has been starving for a week.
This is prove enough that this recipe is delishous.
I love how you repeat things, like onion first, unless there’s bacon. I have memory issues, so your videos really help remind me. I will never tire of listening to you. Thanks for sharing ❤
🙏❤️
This man is a treasure to all that is food. If Jacque Pepin, Julia Child, and Lydia Bastianich were one person.
🙏🙏🙏❤️
Been asking you to do this (pork) for over a year now. I know you've had difficulties finding pork shank. So thank you for doing this regardless chef! Woot!
Beautiful, thanks for nice recipe, chef!🤗♥♥👍👍
Thank you chef for all the wonderful memories today of my dear departed father. He is gone now 5 years this coming March, and lamb shanks were his favorite dish. I always were on the lookout for good meaty shanks for him when they were on sale. When he turned 90, his last birthday he would see, I made him some lamb shanks that I had cryovaced for him (bday-6/2) and he loved it. He also loved oyster stew, but I never really had too much success with that.
I'm the only lamb lover around now, but I think I will get a package and make them to salute my Dad and keep me warm on these bitter cold nights.
🙏🙏🙏❤️
Nice dish. We serve lamb at the Greek restaurant I work at: Kleftico is the best seller, then Yvetsi and we also do a lamb shank fricassee. Choice of orzo pasta or spanakorizo (rice spinach and tomato)
No a lamb fan - ever ever - so will skip this one Chef JP. 🇨🇦🇨🇦
Good video thanks 👍🏻
It looks amazing! I never tried it with lamb shanks, but gonna try soon for a dinner party. Thank you Chef.
I measured carefully! 🍷love your recipes taste delicious!! Thank you JP❤
That’s exactly how I make mine Chef, and I add garlic cloves to my potatoes while they boil. 😋
Really looks delicious Chef 👩🍳 👍
I have 4 of them in my fridge right now. I do cook them regularly, at least 2-3 times a year. (That’s “regularly” for us bc we do have a very varied menu.).
I finally made this and it was fantastic!
My mouth was literally watering watching that. Another triumph, maestro!
Hello Chef, it is always such a pleasure to hear and see you in action, there are dishes you make that I don't eat but the way you teach us how to prepare and serve I find myself trying and enjoying it, you had told us once that some of your customers did not like mushrooms and the way you make then getting the water out they enjoyed them , you take care Chef and God Bless.
Thanks for all the great dishes Chef
You’re my favorite chef! You have the most entertaining and informative cooking videos I’ve seen
My day is always made whenever the chef comes out with a new video!
Comfort food at its best.
Said it before - best cooking channel hands down!
Appreciate that🙏❤️
Lamb is my favorite
I luv how I can go to the shop, buy any meat, and then look up Chef JP with that cut, and 9 tines out of 10, you have a recipe for me ready to go😊
Im going to try to cook this wish me luck folks .
👍Thanks Jack! 😎
Thanks!! I have recently tried lamb and loved it. This is on the list to try!!
I love your mashed potatoes. Sadly I am in a calorie deficit the next few months, which makes eating the appropriate amount of butter tough. :(
But unlike others having a cheat meal and going to mcdonalds, I would much rather have mashed potatoes and a chocolate souffle / lava cake
Thank you!
Will be making this soon!
I'm looking forward to making this one! Yet another standout recipe chef.
this works great with pork shanks too!
I just happen to have a lamb shank in my freezer. I was going to make it the way I usually do - a roasting method, but I just knew Chef Jean-Pierre would have a recipe I've never seen before. And I was right. Chef Jean-Pierre's recipe looks absolutely fantastic and this is how I will make my lamb shank. Thank you VERY much for demonstrating this recipe. I don't even have to try it to already know it will be 'fantastique'.
We love lamb shanks with mashed potatoes so rich and delish! ..and yet so easy to cook. Thank you Chef for sharing your gorgeous cooking❤
🙏❤️
Smells amazing.
That is Excelent Cooking.
Made this tonight but served it with your polenta.
Too good to describe.
👏👏👏❤️
Looks delicious as always thank you Chef
fantastic as ever. Thank you
We always enjoyed braised meats they are sooooo delicious. Thank you for the videos.
The only thing I hate about this show is the food and recipe and the cooking is so good, chef Jean eats it himself and not me. My mouth is watering and especially when I'm hungry. Chef Jean you teaser. I love your show and made several dishes from your show, tase delicious BUT your kitchen is more beautiful than mine. Love you chef Jean. I'm ex maitre D. Of Ritz Carlton. Asia Pacific. ❤🎉 keep up your professional show. ❤
one cup white grape juice with two Tbsp of lemon juice is a good substitute for white wine.
I wish lamb was "a thing" here in the boonies of central Texas. One of the few things I miss about big cities. 🙂
Try Mexican or Halal markets
Absolutely wonderful what great presentation and thank you for showing this.
Interesting this dish is and it is not that difficult but very special serving for special guests.
Thanks again Chief you are amazing
Beautiful jp ❤ thanks
We
agreed. The organization of info on this channel is first class
Shanks for the memories!!
the post-"you don't drink wine?" stare always gets me, it should be on a shirt with a caption xD
Thank you chef looks nice and belicious iam nepal
That is nice looking. Makes me hungry
Ooooh, Jack you used all his butter! you naughty boy you! 😅 . My kind of cooking, love it Jean-Pierre ☺️👍
Looks so delicious I so excited I’m learning how to cook by the best 😊
You are amazing, chef! I love your videos! Greetings from Italy!!!
My favourite food Chef 😊
beautiful Chef
Looks amazing!
I’m gonna try to do one of Chef’s recipes soon, they all look so good. Good food is worth the time! Thankyou Chef and Jack
Made this with beef. 3.45 hours at 350F. My wife told me she would pay $50 a plate. Thanks chef. This was a grand slam.
I love this!
Looks amazing Chef! I need some lamb shank now! Cheers
Love lamb ty chef❤❤❤
Osso Buco in the works. Thank you, as always for the deliciousness you bring to our tables. ❤🙏
mmmmmm. I may have gone over the top. I'm watching this video--I love braising. I've got the TV on (with closed captioning) to Diners, Drive-Ins, and Dives and I'm eating homemade Mexican food. Food is my vice. Thanks Chef for keeping me on my journey. [my family thanks you too]
Thank you chef
This looks delicious Chef!
Next time I have company over that I really want to impress, I'm cooking this. A show-stopper.
Chef, that is slow cooked art.
Finally😂 was hoping you would do this and I have been waiting patiently as you would do it best!! Merci 🙏🏼
Ossa Buco is one of my favorites. I've never had it with lamb and I'm looking forward trying it. I'll have to trick my wife into eating it because she says she doesn't like lamb. I think this will change her mind.
The first technique every parent should teach their child to master is braising: osso buco, coq au vin, spare ribs, beef bourguignon. They sound so intimidating, but you have taught us all that anybody can braise.
Great timing. Lamb is hitting the markets now.
Hello Chef, love your videos. You love butter so much, I can't believe you haven't done a recipe with Cafe de Paris butter on your channel yet! I used to work at a restaurant were we would make a steak sauce with lots of Cafe de Paris butter in it and it was delicious. I'd love to see your favorite recipe with Cafe de Paris butter.
Last week subscribed, commented, thumbs 👍... Bell "all" notifications, "... did not get notified today...just remembered U said videos on Thursday?Ann,Florida fan
Even if you chose updates, if you don't allow notifications from utube, you won't get them. I hope that helps
Oh my gosh, that was soooo good and not that much work. Thank you so much Chef, I've been a diligent student of yours since 2020.
Thanks!
Thanks chef
Nice!
I made this tonight. It's not the shanks but drums though, with clarified butter you taught me. It was so nice. Million thanks. My question is, what if I didn't use clarified butter but with duck fat, or the oil extracted from guanciale? Would it be even better? (That's also for Bolognese.)
Duck or pork fat, always will improve the taste of just about anything!
Very appetizing 😋😋😋👍💪🙏❤️