TBeer-Braised Lamb Shanks - Food Wishes - Spring Lamb

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Published on Mar 13, 2018

Learn how to make Beer-Braised Lamb Shanks! Spring is here, and traditionally this is the time of year to feature lamb. Having said that, I love lamb all year around, but for the purposes of this video, let's pretend. Visit https://foodwishes.blogspot.com/2018/03/beer-braised-lamb-shanks-springing.html for the ingredients, more information, and many, many more video recipes. I hope you enjoy this delicious and easy Beer-Braised Lamb Shanks recipe!

You can also find my content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/”

Categoy: Howto & Style

lamb shanks beer braised spring meat chef john food wishes cooking recipe main dinner easter st. patricks day holiday

  • TheDeerattack - 2 hours ago

    can I use alcohol-free beer?

  • oooohmysoooosexy - 3 hours ago

    🤣 nutritional giant pinch of salt

  • C Dee - 5 hours ago

    5:25 my parents used to have that same backsplash

  • oldhippy 101 - 11 hours ago

    My mouth is watering.

  • Hans Kjerulf - 12 hours ago

    You are the Jon Hamm of your beer braised lamb.

  • DevInvest - 14 hours ago

    Be hard to beat Chimay White label

  • ditto1958 - 21 hours ago

    I want two of those.

  • Treyon Daren - 1 day ago

    Can you make curry with rice??? starting with the roux!!!

  • TheHero0fJustice - 1 day ago

    I'd die for you Chef John

  • benJ432 - 1 day ago

    i'm as you could say a measurement expect and that beer you added looked more like 11oz explain chef john.

  • Matze Lvithn - 1 day ago

    Were those instant mashed potatoes?

  • Saurabh Jaiswal - 1 day ago

    what if we cook this in a pressure cooker. how long should it be cooked

  • Todd's Tropicals - 1 day ago

    No cayenne?

  • k - 2 days ago

    anal sex

  • Writer6608 - 2 days ago

    The Pat Boone of your fat spoon!

  • popcorn pretzel - 2 days ago

    The difference in appearance before and after he garnished w green onions is staggering

  • Wolfferoni - 2 days ago

    My mum did something similar once but she cooked it in an oven. Pretty much just threw everything in and cooked it all at once. Only problem - she put in one beer for each lamb shank. So you can imagine how bitter and strong it was, as well as too gamey for my taste. So this method is what I'm going to try next, hopefully it will be much better!

  • ryant67 - 2 days ago

    Good recipe - reckon I'll keep the lamb fat and use it to make some confit potatoes too!

  • Trent Gerein - 2 days ago

    Too bad lamb Saskatchewan is $25 per pound.

  • Daniel Gruza - 2 days ago

    Hi Chef John! Would Browning the shanks under the broiler help solve the irregular surface problem? Or would the heat cook them too much on the inside?

  • Jan Verschueren - 2 days ago

    Who's also thinking this would be amazing with cider instead of beer?

  • Petra Robinson - 2 days ago

    Very nice recipe. I prefer to cook mine in the oven, I always think it will give a much better flavour and gravy. But the beer with the shanks is a great idea. Thank you for all the wonderful recipes.

  • sminstudios - 2 days ago

    When no one's looking I pick up the bone and enjoy the marrow inside. Suffice it to say suction is involved.

  • William Kim - 2 days ago

    Why salt and pepper the lamb if you are going to simmer it later in the liquid medium anyway? Just wondering

  • Amber Nectar - 2 days ago

    I am going to cook this! I'm hungry. 😎

  • RUI BeerReviews - 2 days ago

    In the post you say super hoppy beers wouldn't work in this, however I think a juicy, hoppy New England style IPA would really make something like this pop! Loved the lamb-bic pun hahaha

  • Askerovv - 2 days ago

    Looks delicious Chef John!

  • Shinzu Music - 2 days ago

    I am one adult human and I could eat 10 of those. This one especially since it looks wonderfuuul. Thanks chef

  • Raghad Hazim - 2 days ago

    We need some desserts please :'(

  • Wim M - 3 days ago

    It’s a beautiful dish, I’m sure it going to taste awesome. I’m going to make this tomorrow. Thanks Chef