Beer-Braised Lamb Shanks - Food Wishes - Spring Lamb

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 foodwishes.blo... 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: allrecipes.com/...

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/263622/Beer-Braised-Lamb-Shanks/

[@MarchNatalie]

Food Wishes, Thank you, Chef John! It’s my second time doing this delicious dish during quarantine! I am skipping the seasoning part, because I bought shanks from Costco and it is marinated already, but I’m not skipping any other steps. Oh, I forgot, yes skipping one, to let it stays overnight, because it’s no way my family is letting me to do so. It’s all eaten after it’s done. I have 4 more shanks left in a freezer and will polish my skills for cooking it later in a months or so. I am cooking with you, because you are my favorite chef, and I appreciate very much your skills, your sharing and a sense of humor you are bringing with each recipe to us. 🥰

[@samuelko40]

Don't know if you would ever make a video of it, but see if you can try this in a Shanghai Chinese restaurant: Shanghai Braised Pork Shank. Google it, and yes it's as good as it looks.

[@Darswar4]

You're the wing man for your spring lamb

[@SuzanneBaruch]

The Recipe Not Taken (with my deepest apologies to Robert Frost) Two recipes diverged, both videos good And sorry I could not cook both Because of budget, long I stood And watched the first, as most I could, To where it bent into the foodie undergrowth. Then I chose Food Wishes, just as fair, Having perhaps the better name, And because it was witty and better to share. Though as for sharing what was there, Both shared on Pinterest about the same. And though both dishes equally lay upon beds of shallots no step had sauteed black, Oh, I kept the first for another day! Yet knowing Chef John leads the way, I doubted if I should ever come back. I shall not tell this with a sigh At dinner parties, ages and ages hence: Two recipes diverged in two videos, and I- I chose Food Wishes to cook by, And that has made all the difference.

[@sarahharberd7321]

This was amazing. Please keep being you!

[@jasonbean7296]

Suzanne Baruch, pure poetry.:)

[@kiltlvr]

You made my day. 👏🏽👏🏽👏🏽

[@jiehanaldicho3710]

Love it! 😍

[@ShanTsung]

Wonderful poem!

[@ThreeMartiniLaunch]

The traditional amount of beer to add to a recipe is one bottle plus one tablespoon.

[@Hotrodelectric]

Or, if you subscribe to the Julia Child Method, that's 2-3 ounces of wine for the stock or sauce, and the remainder for the cook.

[@Margar02]

Because you have to open a second beer and drink the rest?

[@ashleybailie8867]

This looks delicious. I keep meaning to try more with lamb but I'm a bit sheepish about it, sorry for the baaad joke lol xx

[@BLY99]

Charcoal, charcoal is the key to delicious lamb.

[@zackthomas7244]

ashley bailie oh that was baaaad joke. :]

[@cyrusbutler4145]

I hate brits

[@SuzanneBaruch]

Try this Food Wishes recipe. It's to die for! foodwishes.blogspot.com/2011/11/pomegranate-braised-lamb-shoulder.html

[@raoulhendricks597]

Oh, ewe.

[@Hotrodelectric]

I as wondering if this Chef John was an impostor. Then he added some cayenne near the end of the sauce reduction, and everything was right with the world once again.

[@itsokaytobeclownpilled5937]

Hotrodelectric I cayenne believe I didn't notice.

[@Mollypop713]

Chef John's Dad jokes keep me from experiencing​ constant existential crisis

[@itsgeegra]

I love chef john so much that I don't even curse in the comments and I'm Irish in Scotland for...goodness sake.

[@jbirsner]

for fook's sake...

[@peytonglass745]

You are the Tom Hanks of your lamb shanks

[@MrDGeorge26]

you mean Otm Shank?

[@marcustuuhetoka1340]

I knew this joke was coming.

[@MysticJhn]

Man, my mouth started watering just from the opening shots of the finished dish alone, nevermind the rest of the video.

[@jcortese3300]

YOU'VE survived another winter. WE'VE got our fourth g/d nor'easter on the way. WAUGH! GOD, I miss living in Anaheim ... and now I'm hungry, too.

[@Jaydoggy531]

You and me both, sister. I can't believe I still have electrici-*bbzzzt*

[@Fyrebrand18]

Janis Cortese Is there a story as to why it’s called “Anaheim”? Did someone say “Let’s give this place a viking name so badass they’ll add it to Yggdrasil.”?

[@Hotrodelectric]

I know the real story, but yours is better.

[@jcortese3300]

Named by Nordic settlers who knew the place was associated with Santa Ana, so they sort of made a weird Spanish/Mexican/Nordic portmanteau. I think anyway. I'm sure Wikipedia knows, but I'm too lazy to check. :-)

[@wwoods66]

@Janis Cortese -- Essentially. German rather than "Nordic" but that's a quibble. en.wikipedia.org/wiki/Anaheim,_California

[@peteaulit]

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!!

[@deballen6241]

Awe Chef John, your meals always have me drooling. Your wit and humor keep me coming back for more. I always en-joy!

[@gillianesquilant4091]

oh yes...this will be gorgeous and Im gong to cook this as we are heading into ooler weather which is the perfect time to have lamb shanks and mash...lovely recipe :)

[@taylorsmith4758]

Followed this recipe step by step, and it was the best lamb I've ever had. And my shanks had been frozen for a year...

[@qhscc]

I love you Chef John! You have changed my life for the better :)

[@k8eekatt]

What a special dish for St Patrick's Day!

[@ShinzuMusic]

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

[@stocktonnash]

Shanks for the recipe Chef John! It looks beery good!

[@dianalee3059]

Lol that sounds just like my Dad’s sense of humor

[@Ben786]

"The ol' Tapa Tapas" will be the name of my new restaurant!

[@gerryclaffey5737]

I used this recipe to do lamb shanks today and it turned out fantastic. Thanks

[@jimscutt907]

Try anchovies in the sauce - works so well.

[@Mr.Abreu.76]

Has anyone else noticed that Chef John always tends to cook for two? Ms. Chef John must be a very lucky lady.

[@giovannadiaz1917]

Yeah, her name is Michelle, and she's a lovely lady.

[@leftylibber]

This looks like a great recipe. I have a hard time finding lamb shanks at the markets where I live. They are great with polenta too. Love chef John, trying his recipes for a few weeks now. ALL great.

[@BamitsSam4682]

You don’t seem like a collab type of guy, but I’d love to see one with Binging with Babish.

[@andrewlazar4804]

Chef John, do this

[@Fyrebrand18]

Please, chef.

[@tobyDizzle]

babish references chef john a bunch, seems like he's a fan

[@TheTruthIsWEIRD]

Babish is a fucking amateur. He doesn't have shit on Chef John. He makes meme food to be popular.

[@kelmars1738]

yeah _ ...no one was comparing them?

[@Snackton]

"Pat Boone of you fat spoon" is one of the best ones yet.

[@lifesgreat9951]

Lovely! Beautifully presented too.

[@lexis.3271]

This looks so AMAZING! Thank you!

[@squange20]

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

[@avagrego3195]

I can almost taste that, lamb is my fave.

[@am2schmarvelous]

I have maintained a position for 45 years that I do NOT like lamb. But this video is making me question my fundamentals. I have not tried it in 30 years. And I have noticed a tendency for my tastes to change. hmmmm.

[@slim1one]

Lamb is my favourite meat. I hear people saying all the time that they don't like it, which I don't get being such a lamb lover. A tip for you, if you cut up some garlic slivers and insert them into the meat, the garlic mellows out the gamey flavour. The way I prepare lamb most often is a lamb leg roasted in the oven and always with slivers of garlic inserted into the meat.

[@fibienn250]

I’m Australian, so we eat lamb regularly. In fact, many people consider it out national dish. There’s a few issues that you need to be aware of though. First, a lot of suppliers and butchers are a bit flexible about the difference between lamb and mutton. Mutton has a stronger, fattier, more aged flavour but it’s also a bit cheaper. So of course they get sneaky and sell smaller joints of mutton as lamb. The other problem is that people tend to over cook lamb and don’t know how to season it properly. There is nothing worse than rubbery, unseasoned lamb (shudder). When you use a dry cooking method such as roasting or frying, the meat needs to be cooked to medium rare to medium (like a gentle blush and still moist). With a long, slow, moist cooking method like this one, the meat is better well done and falling off the bone. Lamb also tends to be better served with something a little astringent to cut through the fatty flavour.

[@Jc-hn1ns]

I prefer lamb, my wife prefers goat. Two different types of strong flavors

[@kennethhicks2113]

What makes this good is cooking it enough to denature the collagen the first day. Now once that cools it gelatinizes. It now takes heat staying gelatin and gives it the greatness it is in flavor and texture and etc....you have to try it! I always do this method with stew meat...like meaty gelatin perfection the next day : ) Chef John, would you be interested in trying my mashed potatoes? I know it's stupid but I think them as my signature dish! Warm regards, Ken

[@krazyglue1]

Love getting to videos so quickly it's still okay in 360p

[@illumascotti]

I wondering why he didn't brown them in the oven, or broiler. Could've still used the same pot, for fonds' sake.

[@fibienn250]

Shanks tend to go a bit rubbery under the level of heat you’d need to brown in an oven or grill (what you call a broiler).

[@pattylevasseur2645]

glad its spring where you are cause its a northern eastern type blizzard in maine right now;[;[;[

[@Eleazar1A2]

I enjoyed that. Amusing.

[@brandondavis6365]

After watching this, I feel validated. That’s exactly the way I cook my shanks, except I use Shiraz and beef stock instead of beer, and I add Lee and Perrins. I’ll try the beer next time. Also, instead of mashers, I always go with a fairly garlicky white bean purée, so the presentation looks pretty similar.

[@MOOSEDOWNUNDER]

Lamb fat is goooooood! I cried. Great recipe Chef. Nicely done mate. Cheers Moose Down Under.

[@lwilton]

Wow, actual lamb meat in pieces large enough to see! The only lamb I can find around here are racks of 4 half-bite-sized lamb "lollipops" for about $18 a set.

[@dianalee3059]

Omg beautiful presentation

[@titanhovey]

i hear his voice, i click 'like'.

[@shanielegance]

the white walker bit lol.... love your channel.

[@JudyHart1]

This is in my future, just made friends with my local shepherd.

[@MapleDaze]

Shanks for the recipe, Chef!

[@BigAmp]

And don't forget the marrow. Can scoop that out nice and easy once the shank has had a nice cook of about the length specified in the video. Often it comes out in one piece. A tasty little bonus.

[@GraigRussell]

So at around the 2min mark, if I’m understanding you correctly, despite the shape of the cut, we should be still doing our best to brown the outside... Brown the outside, brown the outside?

[@Wrench245]

I just ate. You're making me hungry again.

[@SmilesChimichanga]

Great guide, thanks a million.

[@cosmokramer4703]

Wow being thinking about lamb shanks for last three weeks!!

[@VevoKIlledUtube]

The second I know Chef John is uploading, I take my clothes off.

[@Legal_Sweetie333]

VevoKIlledUtube 😂😂😂🤘

[@BamitsSam4682]

How did vevo kill you give

[@BamitsSam4682]

VevoKIlledUtube KZbin *

[@strawmanfallacy8341]

VevoKIlledUtube I take my clothes off and sit on the toilet all day waiting.

[@itsokaytobeclownpilled5937]

Don't you get cold? 😂

[@alinakhawaja920]

Beautiful

[@waynegordon2628]

"...just survived another winter..." LOL You're in San Francisco! The coldest winter I ever spent was a summer in San Francisco...

[@jasonbean7296]

Wayne Gordon, quote is attributed to Mark Twain.:)

[@Storm3150]

For those playing the Freakishly Small Spoon drinking game, there are two sightings of it at 2:32 and 2:49.

[@SuzanneBaruch]

That's not the FSWS, it's a regular size wooden spoon. The FSWS is darker in color ... and also freakishly smaller.

[@keyia1983]

I love lamb and this looks delicious. Good job Chef john😉

[@willalvarez]

Check out our new cooking show and make sure you subscribe kzbin.info/door/pq3qfwV_Qw1GwYBbUEYU4g

[@cockheadprod5051]

I made this yesterday for dinner, I skipped the overnight step, the meat came out incredibly flavorful - one of the best braises I've used for shanks, the beer of choice was Busch's, cheers y'all!

[@soulextracter]

The Lambshank Redemption

[@shillandkillary2236]

I love your name.

[@St00rt]

Yoh, looks delicious. Everytime I watch a CJ video, I keep telling myself to get around to finding a butcher (and not buying my meat from the local supermarket. This one is no exception. CJ, what a nice homemade chicken pie? Would love to see your take on that classic.

[@kalekain3521]

White Walkers in CA? Welp, we're screwed.

[@AntonFilippenko]

its looks awesome! Will definitely be making it for my upcoming party, thanks!

[@WellLetsSee]

thanks Chef. looks great. on my list...

[@gregg48]

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

[@burcuskitchen9409]

amazing

[@itsokaytobeclownpilled5937]

You are the Grace Kelly of warming a belly.

[@SynfulMemory]

this needs to be what I serve my husband for his birthday!

[@ProUserTube]

Wow, All the puns!😭 I was laughing so much 😂😂😂

[@ditto1958]

I want two of those.

[@rivolverocelot3010]

chef john got my friends out here thinking im taking legit cooking classes ;)

[@commandervulkan]

"We survived another winter" You clearly don't live in New England.

[@dwaynewladyka577]

commandervulkan Or live in Alberta, Canada.

[@joeymama4666]

God needs to punish New England with foul winter weather...'cause of Tom Brady.

[@Jc-hn1ns]

Pretty sure he was from upstate ny originally

[@stacyhackney6100]

Yum

[@indianguy6294]

After all we're the Tyra Banks of our lamb shanks

[@willalvarez]

Check out our new cooking show and make sure you subscribe kzbin.info/door/pq3qfwV_Qw1GwYBbUEYU4g

[@wolfferoni]

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!

[@acrobaticcripple8176]

Use hogget ( a lamb at least a year old) instead of spring lamb. Gives the animal time to have a bit of fun, and the flavour, instead of mum's milk, should be grass and herbage. Maybe a bit longer cooking, but for me it can't be beat!!

[@brunettem6157]

Speechless 🤤

[@OmegaGamingNetwork]

Nice! I'll have to give this a try. My wife loves lamb, but because I've never really seen it in a way that wasn't paired with mint jelly I've avoided as I am allergic to mint. This looks like something more my speed.

[@dominiquepowell-saidykhan2916]

Dang that looked so good... 😍

[@willalvarez]

Check out our new cooking show latest video and don't forget to subscribe to our channel kzbin.info/www/bejne/gJXbfH2LjJ13nqc

[@wilakt4fud]

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”?

[@stonedzebra420]

Is it imporant to use good beer in this recipe? Or will low quality not make a difference

[@Destinystrike]

Chef John? Why are you so amazing?

[@kalex888]

Yum

[@astairehotye5227]

Oooo Tasty looking And I love chicken

[@pansearedducklet9054]

Astaire Hotye lamb,its lamb😂

[@dannysplace7]

Being from New Zealand, I love me some lamb!

[@michellefoster8551]

Can I move in with you😂😂😂 I promise I'll do all the dishes lmbo!!!!

[@elizabethprov2894]

My 5 year old says you’re his favorite channel. Just saying.

[@kacym.118]

I have never liked lamb no matter how it’s prepared, but husband loves it. Funny enough I was just talking about getting a couple lamb shanks today. Thanks for the recipe!

[@minuteman4199]

Shanks are the best way to eat lamb. Each one is a single serving, so it's like having a leg of lamb except with no left overs.

[@BrandonGaza09]

"give or take a few white walkers... it wasnt that bad" Chef john and his GOT 😉

[@exploringwithasmr]

In before the thumbnail even uploaded. :)

[@pansearedducklet9054]

Exploring With ASMR do you like ephemeral rift??😄

[@exploringwithasmr]

Yes, I do. He is the man.

[@pansearedducklet9054]

Exploring With ASMR I'm going to watch him after I watch a few of chef Jon's vids😄

[@exploringwithasmr]

Nice! Good taste, my friend.

[@boballard2484]

Never seen you take so many bites. Don't they feed you over there?

[@joshuaoneill3118]

3:04 Is that a confirmation Chef John drinks 40's?

[@dewitthobson2279]

Joshua O'Neill - well he did say that it was suspicious that he was pouring the beer from a measuring cup.

[@dewitthobson2279]

You are the Jon Hamm of your beer braised lamb.

[@Corrosion37]

Spring isnt the only thing *Sprung* big boy

[@TheCynedd]

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

[@fatlacesthedon]

Would scoring it a bit prior to searing made it easier to stand?

[@rbettsx]

Just when I was wondering what to cook this weekend! And since I'm in before the blog's gone up, and come from the UK, I'm thinking a nice malty brown ale (which is slightly sweet).

[@tonysoprano3931]

What a great recipe Chef John. When i make lamb shanks(4), I prepare them exactly as you do, I get a good browning on them, deglaze with 1/2 cup of good dry red wine 1/2 cup beef stock. (in place of beer )I then add rustic cut carrots onion, garlic, celery, fresh rosemary and a bay leaf or 2 and the shanks to a baking pan. I cover with the wine/stock I used to deglaze, along with 1 can of diced tomatoes and a shake or 2 of Italian seasoning. I cover tightly with foil, and place in a 350 degree preheated oven for appx. 2 to 3 hours. I think the wine beef stock reduce any gamey flavor. I too, serve them over mashed potatoes with fresh chive. I also slightly thicken my sauce as you do. Really love your channel. thanks for sharing the great recipes. If you ever visit Chicago for a cooking event, my wife and I would love to attend.

[@danielgruza2770]

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?

[@maxmeier3550]

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

[@SM-nr8nk]

Could you do some Chinese receipes please? Like black bean sauce with clams

[@jwallace1139]

Chef John, we need a xiao long bao recipe please!

[@khrisbaker3285]

I always worry about letting meat cool with the bone still in; I do, however, like the chilled fat removal technique. I'll have to try this next time.