How To Make Melt In Your Mouth Lamb Shanks

This Easter, make these incredibly easy melt in your mouth lamb shanks over a bed of creamy polenta with a gremolata garnish.

Recipes:

Easter Lamb Shanks

Chili Cheese Burgers

Martini’s

Mushroom Risotto

PATREON:

[Arauge]

Used to work in an up scale Italian kitchen. I could literally taste this as I watched it. This was nice work. My chef preferred thicker polenta that we would spread in a sheet tray and refrigerate, then slice into portions and put in the oven at 500 convection to brown off the outside some.

[martinnov]

I made this recipe today.. Absolutely delicious!! The only difference is I served it with mash.. Your videos are great.. Very clear and easy to follow. Thanks.

[kierancarberry]

My favourite too but been irish i use Guinness and good stick. Tomato paste. Bay leaf and celery with onions and carrots. Very similar
But on mashed potatoes with scallions
Love your channel ❤

[dgreenapple]

I watch a lot of these videos for input to my cooking. I love your videos more than most because you show the details of the mechanics of cooking, the timings, the temperatures, the small techniques that make the difference. It's really helpful!!! Thanks!

[susanjoycesabo]

This YOUTUBE chef is such a fine teacher. Thanks so much; I plan to make this since I love lamb. When available in restaurants, lamb dishes are very costly--even for shanks. I had intended to splurge for Easter on a meal for just myself but it costs $30. I decided to cook it myself.

[tmwalrus]

Made this lamb today for Easter lunch with friends. We all really liked it! Ended up being less heavy than I thought. Great recipe!

[JohnHausser]

Lamb meat is so underrated in America
I honestly only buy it for bbq parties but I need to change my habits

Cheers from San Diego California

[malindasmith]

Followed your directions precisely to a magnificent dish! The family loved it. Thank you.

[dryflyman]

One of my favourite meals at any time ! Great presentation and instruction, thank you.

[marktaylor]

Thank you so much, Professor. You have the ability to make cooking so approachable. Hope you are well and staying safe too. Mark

[davec.]

OMG! it's been over 100 degrees for days and after watching this, I'm going to make it this weekend! Love lamb and this recipe is simple. Love how you build the flavor profile. Now I just need to find lamb shanks in July! Grazie!

[genedeahl]

First time on your channel. Really nice. Doesn't drag watching you cut vegetables for 10 minutes. Moves fast but doesn't loose content. 👍

[Ninetchka]

What a great recipe for lamb shank, it looks AMAZING ! Ill give this a try. Thank you for your clear explanation. Definitely your passion for food is reflected in every video of your channel! Congratulations and bravo to you chef 👏

[Theshilling]

Seriously, of all the recipes I have ever cooked in my 60 years on this planet, this is my number 1.

[fs]

Love your style, the way you rocket through, no fluff. And these look mouth-wateringly good. Thanks!

[Styopa]

I followed this recipe for tonight‘s Easter dinner and it was a success. Thank you so much Stephen.

[edwardrubahika]

I love your authenticity. From the 1st time I watched your oven roasted chicken breast recipe. The 'restaurant quality' video. To see a drop of delicious juice dripping after you cut

[garyaufmann]

M' man, you got this video nailed! All aspects including the braising theory, (could a used a bigger braising vessel for more even browning) your culinary, editing and everything. Brotha, from one chef to anotha...you kept this presentation rambling without sounding boring. That's HALF the battle in making a video like this! Well done m' man, well done! Aaaand gremolata for a garnish? Way to brighten it up! You can get the "meat sweats" real easy from alladat lamb fat and bone marrow without some lemon and parsley!

CHEFS WHO WANNA DO BULK!! I cooked these overnight for an early Sunday dinner for a retirement community some years ago for 150 ppl. Oven browned in the oven the night before @ 400 degrees, then cooked overnight in a 225 degree alto sham and come round 12 hours later...the outcome was incredible! Strain the braising stock, thickened with brown roux and BAM, COME AN' GET IT...PLATE UP!


Fo a gangsta lookin' dude like you...straight up bro, you got MY vote hands down! KILLER presentation all around.

[exit]

Stephan...you have outdone yourself on this one! I'm making this on Saturday.

[Jesse_Shields]

I literally bought lamb shanks at work a few hours before this video popped up.

Fate. I can't wait to make this.