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Beer-Braised Lamb Shanks – Food Wishes – Spring Lamb

Beer-Braised Lamb Shanks – Food Wishes – Spring Lamb

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Learn to make Beer-Braised Lamb Shanks! Spring is right here, and historically that is the time of 12 months to characteristic lamb. Having stated that, I really like lamb all 12 months round, however for the needs of this video, let’s faux. Go to for the elements, extra info, and plenty of, many extra video recipes. I hope you get pleasure from this scrumptious and straightforward Beer-Braised Lamb Shanks recipe!

You may as well discover my content material on Allrecipes:

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47 Comments

  • marcus cicero on December 4, 2018

    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 on December 4, 2018

    i hear his voice, i click 'like'.

  • Charlie Powers on December 4, 2018

    Would this work with venison shanks?

  • Georgie M on December 4, 2018

    Seriously what's up with you and NOT using your hands to season the meat? It's so annoying and unsettling

  • Brad Berry on December 4, 2018

    Would Guinness draught work well with this?

  • Adel Mohamed on December 4, 2018

    Very good receipe chef

  • Funeral Giggle on December 4, 2018

    Could a bed of polenta work instead of a bed of mashed potatoes?

  • Anonymous User on December 4, 2018

    Looks delicious

  • jolly fresh on December 4, 2018

    now thats better kermit

  • TheCynedd on December 4, 2018

    When I cooked this recipe the second time I used whipped cauliflower instead of potatoes. The recipe is excellent both ways.

  • Monique Williams on December 4, 2018

    You are amazing! Cooking with you is my Monday, Tuesday's guilty pleasure. Brava!!!!!👏🏽 thank you

  • franklynd on December 4, 2018

    Any tips for sourcing cheap lamb shanks ?, also what substitutions would you make if you were using lamb shivs ?

  • maylien on December 4, 2018

    Thank you so much. I made these for Easter this year. But since I was serving 8 adults, I needed to do them in the oven in my roasting pan covered tightly with heavy foil. I did all sauteing in a pan on stove top in batches. Same timing but I only tripled the rest of the ingredients. After meat browned, I discarded the fat (actually gave to our chickens as lamb is one of their Natural Foods) and sauteed the veggies in olive oil. 2 hours first braise, cool and chill and de-fat. 1 hour the next day. They REALLY needed the fat discarded, it was So strong! But after I did they were excellent. All guests Loved!

  • Greg G on December 4, 2018

    Finally! I know the brand of your saucepan!!!!

  • harry viking on December 4, 2018

    not remove that fat!!! scream!! thats where the good flavor is!!

  • Donnie johnson on December 4, 2018

    You gotta be a game of thrones fan to get the white walkers joke lol that was fucking awesome

  • E G on December 4, 2018

    Weird, I click like for all these videos before I even watch them. Good job again chef John.

  • Cefims Soas on December 4, 2018

    as alwayyyss I enjoyyyy

  • Levi's Mommy on December 4, 2018

    I've never had lamb. I'd like to try it.

  • Whoa! on December 4, 2018

    Meh.

  • wilakt4fud on December 4, 2018

    This may be a silly question, but is there any mileage in giving a cut of meat a quick sear again AFTER it comes out of a braise? Just to add a nice “bark”?

  • Robert Greenhouse on December 4, 2018

    Ossa bucco please

  • tim jones on December 4, 2018

    New potatoes!!

  • Chris Christou on December 4, 2018

    Very nice video. I am dying to tell me the brand of the knife that you have in the start of the video. I want to buy it.

  • Jarred Mack on December 4, 2018

    DO MOLE!

  • Jackie Farrell on December 4, 2018

    ‘One adult human’ lol 🤣😂

  • TheDeerattack on December 4, 2018

    can I use alcohol-free beer?

  • oooohmysoooosexy on December 4, 2018

    🤣 nutritional giant pinch of salt

  • C Dee on December 4, 2018

    5:25 my parents used to have that same backsplash

  • oldhippy 101 on December 4, 2018

    My mouth is watering.

  • Hans Kjerulf on December 4, 2018

    You are the Jon Hamm of your beer braised lamb.

  • DevInvest on December 4, 2018

    Be hard to beat Chimay White label

  • ditto1958 on December 4, 2018

    I want two of those.

  • Treyon Daren on December 4, 2018

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

  • TheHero0fJustice on December 4, 2018

    I'd die for you Chef John

  • benJ432 on December 4, 2018

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

  • Matze Lvithn on December 4, 2018

    Were those instant mashed potatoes?

  • Saurabh Jaiswal on December 4, 2018

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

  • Todd's Tropicals on December 4, 2018

    No cayenne?

  • k on December 4, 2018

    anal sex

  • Writer6608 on December 4, 2018

    The Pat Boone of your fat spoon!

  • popcorn pretzel on December 4, 2018

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

  • Wolfferoni on December 4, 2018

    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 on December 4, 2018

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

  • Trent Gerein on December 4, 2018

    Too bad lamb Saskatchewan is $25 per pound.

  • Daniel Gruza on December 4, 2018

    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 on December 4, 2018

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