Made this sunday for the family, and only change was I used less wine as the missus dont like it, and i added a jar of cranberry sauce to make up for it. Possibly the best meal I have ever cooked, even the kids milled it. Thank you for sharing, you are a great cook and teacher, big thumbs up :)
Made this recipe tonight but switched it up with white wine and added a few different seasonings and it turned out aaaaaaamazing! Had a cook off with my husband he made his lamb shank on his smoker with gravy. It was even better all combined into one! ❤ Thank you lots!
I've been ordering and making lamb shanks for nearly 20 years and this is by far the best tasting lamb shank you could eat. I used Chilean merlot and substituted cilantro for the parsley
Steve, you are the absolute truth. I tried your recipe for lamb shanks and it was absolutely awesome. My husband said it was the best he ever ate and he's eaten a lot. I see that you are a man who also enjoys his own creations too. Keep up the great work and I will keep on trying your recipes. I love to cook too, and I especially enjoy when others are pleased. Bless you.
Great Recipe. For the first time we cooked lamb shanks & they tasted so yummy. Served them with mashed potatoes & long beans. It took a lot of time but at the end the taste is well worth the wait. Thank you.
just had lamb shanks and neck in a camp oven (cast iron pot and lid) on our wood fire stove for 4 hours. Wish I saw this before hand, though was still an epic meal. definitely going to try this with the camp oven. Thanks for the recipe
Steve - I had lamb shank for the first time in my life about a month ago at Disney world in "Marrakesh" and it was absolutely one of the best meals I've ever had. It's time to try and recreate what I had last month - and this looks EVEN BETTER! Nice job, man. I can't WAIT to try this next week!
Love cooking lamb shanks. And one of the most delicious parts of this recipe is the bone marrow. Get a slim knife and tease that stuff out, it's glorious! (this might be talked about in the video, I'm not sure... I haven't watched it yet)
Three years, 80 thousand views, and no comments? Try doing what Steve showed you! Try it! Then go to your cupboard, and throw away all your Lean Cuisine, Knorr Entrees, breakfast cereal, dinners-for-one, pop-tarts, and micro-wave dinners! Good food is the key to Emerald City! Tap your heels together!
Great instructional video! I'm a complete novice in the kitchen and this really made it easy for me to make a lovely valentines Day dinner for my fiancé. She was floored by the dinner and I have you to thank. So thank you very much!
Good to see this; I always need a refresher before I make lamb shanks, just for a sanity check. I'm glad you showed the wine as I really hate it when the endless number of chefs and wannabe chefs, will say something idiotic like "add some red wine" or "add some white wine" ad nauseum. There are ten's of thousands of brands, vintages etc. Which red wine would you like me to add? "Oh just add a dry one, make sure it's full bodied"... that cleared up nothing on my list. The wine you choose for a meal is just as important if not more important than the other ingredients, as a wine can quickly overwhelm a dish and even make it completely unpalatable. Considering that virtually all alcohol is evaporated off during the reduction period, the only thing you are left with from the wine is its flavor. If you pick a nasty wine because it's cheap, your dish will taste nasty and cheap. Anyway, some acceptable wines for shanks might be, Zinfandel, Merlot, Cabernet Sauvignon, whatever you choose, don't use a cheap nasty wine. Personally, if I wouldn't sit back and drink the wine I add to my food, I don't add it. Sorry for the long rant, but I really feel too many chefs overlook this detail. Thanks for the video. Well done!
James Senior He is dead right, only use wine you enjoy to drink in your cooking, the alcohol is irrelevant, it is the underlying flavour you are left with, and that is not to say the wine must be expensive, just dont use stuff you would not drink.
I made this recipe but with different part of lamb and it was AMAZING. Now I'm going to use the same recipe for elk. Thank you for sharing this recipe.
@TheDaulphingurl Well thank you very much...cooking with wine is personal choice...if I'm going to put alcohol in my food then I would choose barefoot wines. Not terribly expensive and bags of flavor.
Thank you for the beautiful dinner tonight, I never thought that I will be able to impress my mom one day, really I never go wrong with Steve’s recipes, from risotto to lamb braised, please more ideas :) thank you for sharing.
great recipe i've used it and it's fantastic ,thank you chef. and by the way if you dont mind what brand of knife do you usea/ the one whit the japanese sighns ?
Just stumbled across this recipe after buying lamb shank on a whim as it’s not something I usually buy. This was delicious 😋 and has converted me so thank you so much 😊
If you follow it step by step yes i personally used regular salt and made my own vegetable stock this is a ridiculous dish way too good takes time to make but its so well worth it this man is now my idol.
I used your recipe and smoked the shanks on my big green egg instead of using the oven. I used natural charcoal and a few hickory chips. It turned out so good, it was a huge hit. Thanks for posting!!
Thank you Steve. What a wonderful recipe for lamb shanks. Can I cook this recipe in a crock pot? If so for how long and on what temperature please. Great video thank you. Ann in South Australia.
Bought some shanks before christmas.Took them out last night .Marinated in mint sauce.Using my electric pressure cooker today.Will only take 1 hour to do.Great video btw.
Hey Steve, Thanks for a good video. I'll definitely have to try this recipe. It looks delicious. A butcher/cook once told me you're supposed to rest your meat still in the braising-sauce for at least an hour to prevent it from drying out. Is this not true for lamb?
You said you're proud of this one, well you should be. You have done a great job with this presentation. I specially loved your smearing of the garlic at the end... that was price less... LaszloMontreal
Seen this long time ago loved it and still love it. I absolutely enjoyed every second of all the frame of this dish. I absolutely miss when your videos where about 8-12 mins long as i salivated over every frame. I guess reason i'm seeing this again must be because i need to make this dish and do it for date night. Steve i'm guessing I can also use the base of this recipe the braise and then oven time for any kind of similar meat like Beef Bone in Crosscut Shank.
hi.. love this recipe.... can i cook the day before, store in the fridge with all cooking try incluted the sauce and the day after warm it and then reduce the sauce in a separate pot ? thanks for your support
I've done this before and put mint sauce and a bit of sugar into the sauce for that little bit extra taste and it was phenomenal. Have you ever done that or is it a cheat?
this is a wonderful recipe! I really learned a lot and it made a lot of sense! I'm making some for me my mum and my grandparents and I was actually gonna use brussels and I was going to steam them then roast em but when I saw that you boiled em the blanched em it made it a lot of sense. I have been looking around at recipes for braised lamb shanks and yours is the best and easiest I've seen not to mention tastiest :D I look forward to using this recipe and I really appreciate the thought of this video since it's hard to explain things like this. Thanks so much again and I will look at your other videos if I need help again!
Wow...looks so wonderful. I stumbled across this looking for a recipe for curried lamb shanks, a dish my mother prepared pretty regularly when I was a child, and one I always loved. I will try this recipe if I am unable to find a good looking curry recipe. Or I may try to convert this one. Any pointers? P.S. I love how you love your food.
5 Years and Counting - I have made Steve's recipe about twice a year for the past 5 years. Each time was fabuloso. The only mods I make is to have extra chicken broth and wine on hand in case the broth level drops below 50%. Also, I butcher the shanks in advance to remove as much silverskin as possible. Yes it may cut down a bit on the yield, but people would spit it out anyway. Also I brown the meat on my grill ( I am from Texas y'all!)
Hi! Love this recipe and I would love to try it this weekend. Just one question, if my husband doesn't like lamb (I know! he's weird) what type of beef can I use instead? thank you!
good video.Actually I,ve been making almost the same recipe for years only I skim the fat before straining ( or put sauce in fridge for a bit so fat solidifies and easy to remove).I usually garnish with easy to make gremolata. I'm a true fan of both YOU and the lamb.
Excellent recipe Steve. I've been making almost the exact recipe using the same method for several years now and it's always a crowd pleaser and joy to eat. My question to you is, what is your favorite side dish to accompany this classic? Thanks Steve, keep up the great videos.
When it comes to a dish like this I'm s traditionalist. Creamy mashed potato, Crispy roast potatoes, Mint sauce, Green beans all are delicious with this dish. :) thank you
Thanks Steve, this is also what i do. I''m not a mint fan though. Keep up the bad azz videos. You're one of the best people if found online that deals with recipes to my taste.Thanks again.
Hi Steve, tried your lamb shank recipe and it was absolutely delicious! I am going to make it again for Easter but will be making eight shanks instead of two and was wondering how to adjust the remaining ingredients for the recipe as well as the cooking time.
Excellent video.. Thank you. 1. Guessing two cups wine? 2. Sprouts and Parsnips would have cooled considerably in video time frame. Do you not reheat them?
IF YOU WANT MORE COOKING VIDEOS LIKE THIS....PLEASE SUBSCRIBE AND HIT THAT BELL 🔔 THANK YOU
Made this sunday for the family, and only change was I used less wine as the missus dont like it, and i added a jar of cranberry sauce to make up for it. Possibly the best meal I have ever cooked, even the kids milled it. Thank you for sharing, you are a great cook and teacher, big thumbs up :)
Made this recipe tonight but switched it up with white wine and added a few different seasonings and it turned out aaaaaaamazing! Had a cook off with my husband he made his lamb shank on his smoker with gravy. It was even better all combined into one! ❤ Thank you lots!
@jackiejanetm very kind of you to say so..I absolutely love lamb...i agree :)...thanks for watching
Steve:)
I've been ordering and making lamb shanks for nearly 20 years and this is by far the best tasting lamb shank you could eat. I used Chilean merlot and substituted cilantro for the parsley
Ive made this a bunch of times, and it always comes out DEVINE! Thanks Steve :)
Steve, you are the absolute truth. I tried your recipe for lamb shanks and it was absolutely awesome. My husband said it was the best he ever ate and he's eaten a lot. I see that you are a man who also enjoys his own creations too. Keep up the great work and I will keep on trying your recipes. I love to cook too, and I especially enjoy when others are pleased. Bless you.
I just finished making these for dinner tonight and they are INCREDIBLY DELICIOUS. Thank you for the excellent receipe.
I love this video.
Is so relaxing & the food looks so good! I love how he is not in a hurry, throwing ingredients around.
I understand...thank you very much..thank you for watching :)
No problem..glad you liked it :)
great job, love your care and respect for your work and food. inspirational
+Nigel Hart Thank you :)
Outstanding! I can't imagine anything more succulent and savory that that. Bravo on the dish and your video skills!
Great Recipe. For the first time we cooked lamb shanks & they tasted so yummy. Served them with mashed potatoes & long beans. It took a lot of time but at the end the taste is well worth the wait. Thank you.
This is a wonderful looking dish Steve. You have motivated me to go to the grocery store! Great job in the video and narration as well! Thanks!
just had lamb shanks and neck in a camp oven (cast iron pot and lid) on our wood fire stove for 4 hours. Wish I saw this before hand, though was still an epic meal. definitely going to try this with the camp oven. Thanks for the recipe
Every time i make
Lamb shanks i watch this video. Ive made it over 10 times now. And tonight For dinner, lamb shanks 🤤
Your welcome..glad you liked it :) thank you
Thank you very much...keep on watching :)
That's awesome! Thx for this! Greets from Germany.
The great photography is appreciated.
Yeah certainly make the recipe your own. Sounds great and thank you for making it :)
Steve - I had lamb shank for the first time in my life about a month ago at Disney world in "Marrakesh" and it was absolutely one of the best meals I've ever had. It's time to try and recreate what I had last month - and this looks EVEN BETTER! Nice job, man. I can't WAIT to try this next week!
watched this morning, supermarket at 10 and its now in the oven. tyvm . I m sure the family will love it.
i made this recipe and have to say its outstanding.
the red wine sauce is lovely and the lamb was also amazing.
10/10 :)
Steven your the MAN! I just bought some lamb shanks and had no clue on what to do until now. We’re also going to have a great Xmas feast this year.
That looks amazing! Cheap and cheerful to make and utterly tasty! Nice one!
Your very welcome..glad you enjoyed it :)
Love cooking lamb shanks. And one of the most delicious parts of this recipe is the bone marrow. Get a slim knife and tease that stuff out, it's glorious! (this might be talked about in the video, I'm not sure... I haven't watched it yet)
Three years, 80 thousand views, and no comments? Try doing what Steve showed you! Try it! Then go to your cupboard, and throw away all your Lean Cuisine, Knorr Entrees, breakfast cereal, dinners-for-one, pop-tarts, and micro-wave dinners! Good food is the key to Emerald City! Tap your heels together!
Well said!
Thank you, glad you like :)
Glad you like :) thanks
Looks great!!! I like the way u showed us the texture of it at the end.. Will definitely try this bad boy out.. Thx for sharing
Thank you for posting this recipe. They are in the oven as we speak and I can't wait. :)
From Canada
@boopsie13 Wonderful, Glad you liked them :)
Loved this recipe!!! I made it today and all i have to say is "Delicious" ... so Thank You for this amazing recipe.
Just finished dinner followed your recipe and it turned out perfect.Thank You...
thank you..glad you liked it :)
Great instructional video! I'm a complete novice in the kitchen and this really made it easy for me to make a lovely valentines Day dinner for my fiancé. She was floored by the dinner and I have you to thank. So thank you very much!
Your very welcome, glad you he enjoyed the shanks :)
Good to see this; I always need a refresher before I make lamb shanks, just for a sanity check. I'm glad you showed the wine as I really hate it when the endless number of chefs and wannabe chefs, will say something idiotic like "add some red wine" or "add some white wine" ad nauseum. There are ten's of thousands of brands, vintages etc. Which red wine would you like me to add? "Oh just add a dry one, make sure it's full bodied"... that cleared up nothing on my list. The wine you choose for a meal is just as important if not more important than the other ingredients, as a wine can quickly overwhelm a dish and even make it completely unpalatable. Considering that virtually all alcohol is evaporated off during the reduction period, the only thing you are left with from the wine is its flavor. If you pick a nasty wine because it's cheap, your dish will taste nasty and cheap. Anyway, some acceptable wines for shanks might be, Zinfandel, Merlot, Cabernet Sauvignon, whatever you choose, don't use a cheap nasty wine. Personally, if I wouldn't sit back and drink the wine I add to my food, I don't add it. Sorry for the long rant, but I really feel too many chefs overlook this detail. Thanks for the video. Well done!
That's the biggest load of bull I have read in a long time.
James Senior He is dead right, only use wine you enjoy to drink in your cooking, the alcohol is irrelevant, it is the underlying flavour you are left with, and that is not to say the wine must be expensive, just dont use stuff you would not drink.
Evil evil man! I literally drooled at the end... Great recipe! Thanks for sharing :)
I made this recipe but with different part of lamb and it was AMAZING. Now I'm going to use the same recipe for elk. Thank you for sharing this recipe.
Same to you..I hope you had a great day:)
Steve this was such a fantastic recipe! We love lamb but had not had shanks....definitely this is a keeper recipe!
@TheDaulphingurl Well thank you very much...cooking with wine is personal choice...if I'm going to put alcohol in my food then I would choose barefoot wines. Not terribly expensive and bags of flavor.
Your very welcome, thank you :)
Wow! That looked absolutely delicious! :)
dear god that was amazing, i can really tell you love this one, learned a lot, thank you, keep up the great videos, one of the best chefs on youtube!
Oh yes, the alcohol is long gone after 3 hours and what your left with is a great flavour. :) No substitute for red wine especially for this dish. :)
Thank you for the beautiful dinner tonight, I never thought that I will be able to impress my mom one day, really I never go wrong with Steve’s recipes, from risotto to lamb braised, please more ideas :) thank you for sharing.
Great news, I love this dish I could eat it everyday :) thank you :)
Wow. Happy thanksgiving Steve.
mouthwatering.. btw what were you looking for when tasting the sauce during baking? coz that sauce gotta be reduced on heat.
great recipe i've used it and it's fantastic ,thank you chef. and by the way if you dont mind what brand of knife do you usea/ the one whit the japanese sighns ?
Thank you, I use Sony Vegas pro 10
l am drooling. lamb is my fave as are brussell sprouts also liked ur mushroom ravioli recipe
Yes you can, I would cook "low" for 7 to 8 hours or until tender. thank you :)
Just stumbled across this recipe after buying lamb shank on a whim as it’s not something I usually buy. This was delicious 😋 and has converted me so thank you so much 😊
Thank you..thanks for watching :)
If you follow it step by step yes i personally used regular salt and made my own vegetable stock this is a ridiculous dish way too good takes time to make but its so well worth it this man is now my idol.
I used your recipe and smoked the shanks on my big green egg instead of using the oven. I used natural charcoal and a few hickory chips. It turned out so good, it was a huge hit. Thanks for posting!!
Sounds delicious, great idea and your welcome :)
Thank you Steve. What a wonderful recipe for lamb shanks. Can I cook this recipe in a crock pot? If so for how long and on what temperature please. Great video thank you. Ann in South Australia.
Thank you for this post. Your instructions were easy to follow and my lamb shanks as well as the veggies were excellent. Cheers
Tried a variation of this dish in a slow cooker. Absolutely delicious and I always serve it for first time guests at my house. They love it. ♥️
Your thinking of curly leaf parsley, the one I have in the garden is Italian flat leaf parsley :)
Hi, Its not on the blog, the recipe amounts are on the start of the video. :)
Bought some shanks before christmas.Took them out last night .Marinated in mint sauce.Using my electric pressure cooker today.Will only take 1 hour to do.Great video btw.
That is great Fred, glad you enjoyed them again buddy :)
Perfect recipe and perfect presentation.!!!
Excellent video! Lamb shanks are wonderful, I consider lamb my favorite meat as well.
Jesus this is so beautifully filmed.
Wow that looks good, does it matter what kind of red wine you use?
Fantastic, glad you like it :)
Hey Steve,
Thanks for a good video. I'll definitely have to try this recipe. It looks delicious.
A butcher/cook once told me you're supposed to rest your meat still in the braising-sauce for at least an hour to prevent it from drying out. Is this not true for lamb?
You said you're proud of this one, well you should be. You have done a great job with this presentation. I specially loved your smearing of the garlic at the end...
that was price less...
LaszloMontreal
Seen this long time ago loved it and still love it. I absolutely enjoyed every second of all the frame of this dish. I absolutely miss when your videos where about 8-12 mins long as i salivated over every frame. I guess reason i'm seeing this again must be because i need to make this dish and do it for date night. Steve i'm guessing I can also use the base of this recipe the braise and then oven time for any kind of similar meat like Beef Bone in Crosscut Shank.
hi.. love this recipe.... can i cook the day before, store in the fridge with all cooking try incluted the sauce and the day after warm it and then reduce the sauce in a separate pot ? thanks for your support
I've done this before and put mint sauce and a bit of sugar into the sauce for that little bit extra taste and it was phenomenal. Have you ever done that or is it a cheat?
olz29111 Sugar can really enhance flavours you've just got to be careful with it. no its not cheating ;)
this is a wonderful recipe! I really learned a lot and it made a lot of sense! I'm making some for me my mum and my grandparents and I was actually gonna use brussels and I was going to steam them then roast em but when I saw that you boiled em the blanched em it made it a lot of sense. I have been looking around at recipes for braised lamb shanks and yours is the best and easiest I've seen not to mention tastiest :D I look forward to using this recipe and I really appreciate the thought of this video since it's hard to explain things like this. Thanks so much again and I will look at your other videos if I need help again!
Thank you for your kind comment. This shank recipe will not fail you its a fantastic go to recipe, glad you enjoyed the recipe. :)
Really fine job.....cooking mine this weekend. Garlic was a nice touch as well.
I cooked this tonight and it was absolutely delicious. Thank you so much 😊
Glad you like the dish, thank you
Wow...looks so wonderful. I stumbled across this looking for a recipe for curried lamb shanks, a dish my mother prepared pretty regularly when I was a child, and one I always loved. I will try this recipe if I am unable to find a good looking curry recipe. Or I may try to convert this one. Any pointers? P.S. I love how you love your food.
All the amounts are in the video ;) thank you very much
Your killing me !!! Awesome job I am going to follow your recipe and see what I can do tomorrow.I will post how it turns out.Thank You...
No problem buddy..you have to try them ;)
Wonderful mate, keep it up. No offense, but did you get those tongs from Russums by any chance?1
5 Years and Counting - I have made Steve's recipe about twice a year for the past 5 years. Each time was fabuloso. The only mods I make is to have extra chicken broth and wine on hand in case the broth level drops below 50%. Also, I butcher the shanks in advance
to remove as much silverskin as possible. Yes it may cut down a bit on the yield, but people would spit it out anyway. Also I brown the meat on my grill ( I am from Texas y'all!)
👌🏻
Hi! Love this recipe and I would love to try it this weekend. Just one question, if my husband doesn't like lamb (I know! he's weird) what type of beef can I use instead? thank you!
Steve wow!! Looks awesome
They were absolutely delicious!! Thanks again :)
good video.Actually I,ve been making almost the same recipe for years only I skim the fat before straining ( or put sauce in fridge for a bit so fat solidifies and easy to remove).I usually garnish with easy to make gremolata. I'm a true fan of both YOU and the lamb.
Excellent recipe Steve. I've been making almost the exact recipe using the same method for several years now and it's always a crowd pleaser and joy to eat.
My question to you is, what is your favorite side dish to accompany this classic?
Thanks Steve, keep up the great videos.
When it comes to a dish like this I'm s traditionalist. Creamy mashed potato, Crispy roast potatoes, Mint sauce, Green beans all are delicious with this dish. :) thank you
Thanks Steve, this is also what i do. I''m not a mint fan though. Keep up the bad azz videos. You're one of the best people if found online that deals with recipes to my taste.Thanks again.
I would love to try this,but what can I substitute the red wine with?
Hi Steve, tried your lamb shank recipe and it was absolutely delicious! I am going to make it again for Easter but will be making eight shanks instead of two and was wondering how to adjust the remaining ingredients for the recipe as well as the cooking time.
Can you use a bit of burnade mathews finest lamb??
Excellent video.. Thank you. 1. Guessing two cups wine? 2. Sprouts and Parsnips would have cooled considerably in video time frame. Do you not reheat them?
hi steve, am going to try this this weekend, anywhere i can get a print out of the recipe other than taking notes from watching the video?
Outstanding. What was the white stuff that you fried toward the end? Carrots?
They're parsnips
It looks nice and simple, but can I use gravy instead.
Love this recipe every time i, watch it! Soooooo good