Lamb Shanks glazed with Honey and Balsamic

[@martinellis9115]

Pete's Pans- definitely the best antidote to all those awful celebrity cooking videos. The authenticty of the recipes and presentation style is something I thought we would not experience in this day and age. Our rare breed male lambs will be ready in September and the honey balsamic lamb shanks will be a Sunday dinner for sure.

[@Petespans]

Absolutely wonderful to hear! I hope you enjoy as much as I did :)

[@karlfrench8538]

Another great one. I've been telling all my cooking video friends about your channel. I can't believe you don't have more views and subscribers.

[@Petespans]

Many thanks for spreading the word ( ; We'll get there ....

[@TrInc-sh3kn]

In less than 5 minutes I was transported thousands of miles away, I could practically smell it too! Thanks from Canada! More please...

[@Petespans]

Thank you for your lovely comment! I'm thrilled that the video was able to transport you and bring the aromas to your screen.

[@chrismoose64]

One of my favourite dishes. Good to see those subs numbers climbing mate!

[@Petespans]

Ah, the taste of victory! Both in the kitchen and in the subscriber count! Thanks for support!

[@chefarchiepie]

As we used to say back in my service kitchen ' You can't beat a slow braised Shamb Lank'. Another fine clip, my friend.

[@Petespans]

You are most kind! I'm enjoying your content too :)

[@chefarchiepie]

@@Petespans You're very kind Pete. I'm muddling my way through in my kitchen in Worcestershire. Glitches and clumsiness in abundance but like you we do it with passion and a full heart. My daughter is has a Spanish grandma so your Spanish vids certainly create great emotions for me. 👊

[@noellaq8056]

How happy am I to have discovered your videos tonight. Alas, it is very late here ….. I can hardly remain awake. I look forward to watching and absorbing your videos and making some of your dishes and enjoying your travels, Looking forward …

[@ferenccookmurray]

The cork in the pot handle - nice move there.

[@mimig6511]

I thought that was just the best...probably removed from a "local bottle of something going into the cook not the dish" and a chance to contemplate??? Do you think??

[@kuma9069]

Chef Pete, je vois que vous parlez aussi, et bien, ma langue maternelle! Vous êtes un vrai citoyen du monde, Monsieur. Our family house is now in Le Périgord, the Mecca of goose, duck, chestnuts & truffles. A smallish village about 30km from Bergerac. Lovely & quiet it is too. In Barcelona, le Roussillon is referred to as part of Catalunya Nord. I digress, however. This is a truly lovely recipe, delicate, tasty & satisfying. Soul food indeed. Merci, Chef

[@mickjamesgarage]

Hi Pete, fantastic channel. The stunning locations, masterful cookery and great presentation truly are a winning formula. Chuffed to catch this one so soon after posting. Cheers from Hertfordshire.

[@Petespans]

Really happy you enjoy my output! An encouraging comment goes a long way :)

[@artfulcookingwithdawn9000]

That looks positively marvelous! I adore lamb 🙂

[@Petespans]

Merci Dawn!

[@flowjoe100]

As requested... this is absolutely getting me more into cooking, and it is inspiring me to make more classic European dishes. Lovely work! 🙌🏻

[@Picasso_Picante92]

I've eaten around the world, but I can't even imagine how good this dish must be. Bravo sir Pete!

[@Petespans]

Oh! So glad you like the dish. Many thanks for tuning in :)

[@CashMoneyGolf]

I studied abroad in Bilbao (‘99) and fell in love with the area. Your travels and cooking remind me of those days…..to the Basque there is no French/Spanish border as you know, just the Basque land and sea where family and food reign supreme. Your travels and cooking remind me of those days. Gracias por llevarme de vuelta!

[@dougjones2065]

Great!

[@rickloginname]

That school had a high staffing ratio. Your ability to manage charcoal cooking at very different temps is impressive.

[@Petespans]

Now you mention it, the staffing ratio is... weird. Yes, I have complete control at all charcoal temps.... (I need to do bloopers episode!)

[@christinealesi6759]

Pete, We just prepared the garlic chicken and pan roasted potatoes. OTT!!!!!! Next we are heading for the pork cheek braise in semi-sweet Marsala and then this dish of lamb shanks and EVoo braised potatoes. The garlic chicken was, as you stated in the video, a marvelous combination of the wine and our Spanish Picual EVOO. Fabulous! and BTW, thanks so much for all your efforts sharing the regional cuisines of Spain, Portugal and France. Great appreciated!

[@johnchummy2763]

I knew I should have bought some lamb shanks at the butcher today. Bravo!

[@nicolasmoss-allison5645]

Nice fire!:) 1 Million subs here we come

[@Petespans]

That's the spirit! Glad you like the fire :)

[@buenjosefandrade812]

Mr. Pete, you are my culinary idol!

[@Petespans]

Steady on! :) Bless you for your support!

[@adrianwilliams4413]

I love your easy flavorful food. Cheers Adrian nsw Australia

[@pedroV2003]

Yum.

[@therasbull]

Fan for years, finally cooking your recipes. So good!

[@Petespans]

Yeah, I'm trying to make make content a bit more accessible. So happy to have your support.

[@therasbull]

@@Petespans made the Cassoulet here in Los Angeles. It was not only amazing to eat but a great time collecting all the ingredients

[@Petespans]

Brings back memories! Years ago now :)@@therasbull

[@Scb-ef6ih]

This was really good. I've put it on my list of regularly cooked meals.

[@Petespans]

I agree. Mine was delicious too :) Thanks for commenting!

[@mjay6567]

I made this tonight. Rich and delicious... Magnificent!

[@alexanderk.3177]

Greetings from Houston TX! 😎🥂

[@sokarita0528]

Simply extraordinary!!! Grande Peter! 👨‍🍳👌🏻👏🏻👏🏻👏🏻🙌🏻🙌🏻🙌🏻🔝🔝🔝 My mouth 👄 is watering 🤤🤤🤤

[@Petespans]

Bless you for tuning in :) Your support is invaluable!

[@FUNwama]

Masterfully done again - Looks like the cooking paraphernalia is growing in variety (and weight?)

[@Petespans]

Yeah, just been to a brocante in France! Thanks for you support :)

[@LexLuthor1234]

That looks amazing, thanks Pete! i might try this with pigs shanks instead ( much easier to source where i am). The cuts to the dancing school kids and teachers have a comedic but also almost (mystery/crime)like fillmic quality to them. almost as good as the shanks!

[@Petespans]

I'm sure it'll be PERFECT with pork too :)

[@vincentmurphy3781]

Oh my bloody GOSH!!

[@leacruz7311]

Something to try, sounds so delicious 😋. Thanks.

[@peterbernhardt5169]

Made it last night and it w's a keeper. My wife kept some for breakfast the following morning! If you plan to put the covered pot in the oven I suggest you add more broth after the first hour or there's a good chance the sauce at the bottom will dry up..

[@Nelsonwmj]

I don't know how a channel like yours hasn't exploded in popularity. Perhaps it's better that way, good things are sometimes best kept and found on the backroads away from the main ones. :) BTW, hearing you speak in French somehow conjures up in my mind the image of Napoleon, but instead of becoming Emperor of France and conqueror of Europe, he went into culinary cooking instead.

[@Mustafiz1972]

I am so glad I stumbled upon this. Those children looked the happiest!

[@Petespans]

Yeah, they did look happy! Thanks for tuning in :)

[@thomaseriksen6885]

You deliver again, I know what's for dinner :-)

[@leefong888]

Just found your channel when I was searching for pork cheek recipe and loving your ‘rustic’ way of cooking ! Keep more videos coming, from Singapore

[@mjay6567]

Looks good enough to eat!

[@daviddjerassi]

LOVE IT excellent food cooked as God meant it to be cooked Thank you.

[@Petespans]

I gotta agree with you there. Many thanks for tuning in and taking the time to comment :)

[@savatryramsaran1877]

Rustic elegant and delicious. ❤

[@Bar-Hillel]

That's going on the menu as soon as I find lamb shanks. Yum.

[@Petespans]

I hope you enjoy the recipe when you find the lamb shanks :)

[@Emoreignz]

Lamb shanks come at a premium in my area, so I've substituted cheaper meats with a similar preparation a few times now. It's a winner. Pretty soon here I'll have to splurge to get the full effect. Thanks for getting me in the kitchen, Pete!

[@tedmac8049]

❤

[@fernanddurler4709]

Hey Pete …so inspiring thanks for your vids! Do you keep maps of places you have visited..I would love to experience the routes with particular interest in Portugal ?

[@Petespans]

Hey Fernand, I'm afraid not. Most of the spots are just places I stumble on, places where I have a good chance of not being arrested for cooking on open fires. Most tourist spots are out of the question...

[@larrybaby9377]

Oh boy. I will make that one. Thank you!

[@alexanderk.3177]

So exciting! and greetings from Houston TX! 🎉

[@Petespans]

Yay! Thank you!

[@JapanJimmy]

Greetings from Tokyo. Thank you for all your recipes. I came across the chanel last night andbcooked the garlic chicken ajillo was fabulous. Will be trying this recipe out very soon. Many thanks James

[@fernanddurler4709]

In fact France TOO

[@carina-leahbertuccelli9496]

As always, Lovely! Buon Appetito

[@helbergreen]

Delicious recipe. Beautiful iron Pan.

[@viktorreiter8811]

quick question here: is that a cast iron pot? is it enameled? i have a cast iron pot but i just cannot cook sauces with wine of vinegar in it, since it strips down the seasoning.

[@Petespans]

I know right - but seems to work fine. I picked it up from a brocante so no idea if safe - probably 100 years old

[@viktorreiter8811]

@@Petespans yeah, probably that 100-year-old seasoning is the answer. thanks! great content.

[@mimig6511]

Got all the ind]gredients but sent Current Husband out for the all important "restorative" required prior to starting....I follow everything to the letter. No number of resotratives was mentioned so I took it upon myself to gauge that (it apparently was 3!).OK just made this and it is the BEST....very delicious

[@Petespans]

Bon Profiiit! Yes, 3 sounds about right (glasses...)

[@rcswansea]

👍

[@andyelliott292]

Is Balsamic produced in France and Spain ? or is this a Pete's Pans twist?

[@Petespans]

Modena Italy, I believe. Not exactly a personal twist as many French recipes call for it in this dish. This is really not a traditional, local thing as I usually feature...

[@dojufitz]

Pete's Cork Lid Aid. Patent Pending.

[@Petespans]

hahaha! What a keen eye you have :)

[@gd5830]

50 ml stock? Are you sure?