COOKED IT PERFECTLY BUT YOUR COVERING DOESN'T LOOK GOOD HAHAHAHA BUT IT'S JUICY AAASSSKKK HELLL

@Jake_4x4andcooks after these two videos, I have to order ostrich meat again. Haha

Knowing now, I'd smoke it and braise it on the stove top instead of the oven. The air fry have it a nice touch.

@@CJNM16 it was pretty tender.

@@lilblock787 5-6 minutes. Flip. Then another 5-6 minutes. Depends on how well you like your steaks.

Well done no pink ​@@chefstephengonzalez2981

@UKinQ8Gaming depends on the size of it, roast it at 325 about 5 and a half to 7 hours. I take it out when the internal temp is 195-ish. Let it rest and carry over to 200 degrees. You want all those tendons to be soft and the meat to be fork tender. Patience is key on it. Make sure you roast it on vegetables and have broth. The broth will help steam and break it down.

@chefstephengonzalez2981 thankyou sir

@@IopuaauahiPapale it totally is

@@darlatrujillo7835 it's a cream cheese dip mixed with green chili's. I'm sure there's more to it, but it's a local favorite of mine.

@@chefstephengonzalez2981 Sounds great!!!!

Aloha. I don’t either.

@mothmoses5860 uncured pastrami and I mixed a Cabbage slaw with thousand island. It was delicious. And the baby Swiss cheese brought it all together.

@@SyxxPunk it just shows me that I need to work on my baking. I'll do better. Haha.

The ingredients are in the description. But here they are just in case. Ingredients: 1 two pound lamb shank (you could do a heavier shank if you want) 1 onion chopped 1 carrot sliced 2 stalks celery 2 teaspoons garlic cloves 1/2 bottle red wine 3 tomatoes diced with juices 2 cups chicken broth 2 cups beef broth 1 teaspoon oregano 1 teaspoon dried thyme 1 sprig rosemary 1 teaspoon salt 1 teaspoon Pepper Method: We will start by seasoning the lamb shank or shanks with salt and pepper and dried herbs. Make sure to massage the seasoning in to ensure the flavor gets into the meat. In a heavy sauce pot, add a Tablespoon of grapeseed oil in and allow to smoke lightly. Slowly and carefully place the meat into the pot and allow to sear and get golden brown all over. This should take about 10 minutes altogether. Once the meat is brown, add the wine and allow the acid of it remove all the flavor stuck on the bottom of the pot. Add the garlic, carrot, celery, and onion and let cook for another minute to enhance the flavors and aromatics. Pour in the broth in the pot and bring to a slight boil. Make sure the liquid cover the entire shank. Once the broth comes to a boil, cover with wax paper, wrap the pot with foil, place a lid on the top, and reduce down to a simmer. Leave on low heat and let simmer for 4 to 6 hours until fall apart tender. After the shank is tender; remove the lid, and continue to let cook and juices start to thicken up. Carefully remove the shank from the pot, keeping it in one piece. Hope this helps.

@PEPPERJET7 About 350

I'm so glad to hear that! Thank you very much!

The oil is Manteca and a can of duck fat.

I don't think it would crisp up to the desired consistency. I also think that since the water was seasoned, it complimented the flavor of the pork. Gonna have to try that.