Beer-Braised Lamb Shanks – Food Wishes – Spring Lamb

Thanks! Share it with your friends!

Close

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/”

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS

Comments

squange20 says:

Lamb shanks are also lovely cooked in red wine with the same vegetables and some thyme and rosemary. But will try this version.

Fred V. says:

Actually a dark rich thick sauce goes very well with a lamb shank. I grew up with it and having tasted many other ways, I find it to be like fireworks in my mouth. Yummers!!

THORN says:

What's wrong with his voice…!?

Elbridge Kinne says:

Made this lamb last night, it was great, only thing I did different was to add some sliced mushrooms.

I do have a food wish and that its could you do a video on making fried peach pies. My southern grandmother would make them, they were so good. I've tried but don't have her recipe or skill. She was a great cook, ran a "family style" restaurant back in the 1930's.

Scott says:

Great guide, thanks a million.

miroslav markovic says:

great vids . just wondering how you demolished the shank and managed to talk at the same time

PJBearstein says:

You don't sort of pick up the meat, either you do or you don't. And enough of the tapa tapa nonsense. I would omit the onions and celery.

Ms. Monic says:

I truly enjoy your videos Chef John! I am in culinary school and watching you truly inspires me. Thank you 👩🏽‍🍳

George A. says:

You are a genius sir… 👍🏻

stylecollective says:

I imagine this recipe has to be even more amazing when prepared in a brown & stew crockpot 🍴🍷

Max Meier says:

FOR A THICKER GRAVY, At 6:00 minutes take some fat and make a rioux to add back to the sauce. You could use butter for less gamey flavor

James Kerlin says:

Don't forget the marrow!

Marvelous Maker says:

I tried cooking lamb once it tasted like wet wool I am not sure what went wrong.

Dennis Hunt says:

That's a very Aussie style dish.

Tutoring Potential says:

This looks great! Do you add any liquid when you finish cooking on the 2nd day? Thanks!

marcus cicero says:

the cut of meat featured here is a lamb foreshank. do yourselves a favor and get hindshanks instead. hindshanks are actually the bottom end of a leg of lamb. a lot more meat. 2-3 foreshanks equals 1 hindshank as far as food volume.

titanhovey says:

i hear his voice, i click 'like'.

Write a comment

*


New Video Recipes on Facebook
Email
Print