How To Make Melt In Your Mouth Lamb Shanks

This Easter, make these incredibly easy melt in your mouth lamb shanks over a bed of creamy polenta with a gremolata garnish.
Recipes:
Easter Lamb Shanks
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[@Arauge1981]

Used to work in an up scale Italian kitchen. I could literally taste this as I watched it. This was nice work. My chef preferred thicker polenta that we would spread in a sheet tray and refrigerate, then slice into portions and put in the oven at 500 convection to brown off the outside some.

[@IEdjumacate]

That’s my favorite way to eat polenta. It’s so delicious

[@paulwagner688]

Or better yet, slice into portions and put them on a charcoal grill. Get that extra smoky flavor.

[@dask7428]

@@paulwagner688 murican moment

[@kurtjohnson3917]

I prefer the creamier version

[@gunterbecker8528]

Well presented, and well worth watching 😋😋😋

[@fs960]

Love your style, the way you rocket through, no fluff. And these look mouth-wateringly good. Thanks!

[@tmwalrus]

Made this lamb today for Easter lunch with friends. We all really liked it! Ended up being less heavy than I thought. Great recipe!

[@dgreenapple]

I watch a lot of these videos for input to my cooking. I love your videos more than most because you show the details of the mechanics of cooking, the timings, the temperatures, the small techniques that make the difference. It's really helpful!!! Thanks!

[@dryflyman7121]

One of my favourite meals at any time ! Great presentation and instruction, thank you.

[@cassandrasan144]

This dish is gorgeous!

[@malindasmith5114]

Followed your directions precisely to a magnificent dish! The family loved it. Thank you.

[@minnahumble2294]

Oh my! I can’t wait to try this lamb shank recipe. I can almost smell it. TFS

[@ericcutler5463]

What an outstanding recipe!

[@michaelfoxbrass]

This will be on our table for Easter!

[@susanjoycesabo8450]

This KZbin chef is such a fine teacher. Thanks so much; I plan to make this since I love lamb. When available in restaurants, lamb dishes are very costly--even for shanks. I had intended to splurge for Easter on a meal for just myself but it costs $30. I decided to cook it myself.

[@exit0240]

Stephan...you have outdone yourself on this one! I'm making this on Saturday.

[@johnsullivan2563]

Man that looks delicious!!!!!!!! Thank you for the detailed lesson

[@marktaylor1801]

Thank you so much, Professor. You have the ability to make cooking so approachable. Hope you are well and staying safe too. Mark

[@thurstonhowell3569]

Beautiful. Proper hands on cooking.

[@skenyon013]

Very nice -- thanks for the Easter cooking inspiration this weekend.

[@annacompagno283]

Thank you for this wonderful recipe, I’ve done lamb shanks other time, but this is incredible good. 👍🏻

[@darin1697]

Made this twice now it's my go to Easter dinner everyone loves it

[@wurlitzer895]

Wonderful recipe and excellent presentation. Really enjoyed watching this show. Thanks!!!

[@stonerscravings]

Beautiful 🤩 ❤️ thank you for the inspiration

[@allanclell]

Yep👍👍100% . Tried that recepie tonight. Hands down the best lamb shanks I’ve had. Great work

[@jeffward1106]

Great video (as always). I also have been loving your mini videos on FB. Keep up the great work!

[@acolytetojippity]

reminds me of the recipe i use for braising/slow-cooking beef short ribs. looks absolutely delicious.

[@pastda3]

I love a good lamb shank. This looks delicious. I will have to try it. Thank you.

[@patricialewis-amachie11]

CAN'T WAIT TO TRY THIS LAMB, THANK YOU FOR SHARING 💯

[@annadonenko8544]

Sounds like a fabulous recipe, I'm going to try this one.

[@kovarogers9974]

Yum! I love a good lamb shank. Haven’t had it in years. I think it’s time to cook some. 👊🏽

[@Life_Of_Riley_]

I never cooked lamb but saw some shanks at the store and picked them up…thanks for posting! Perfect timing!

[@carloinfantino4966]

I am looking forward to making this for Easter 🐣 thank you for sharing ❤️

[@pennywise804]

Bro, you nailed this one and it looks amazing...Thanks for sharing and we appreciate you

[@maitrayee22]

Excellent. Delicious. Thank you Chef.

[@jessekaufman5653]

AMAZING. I can't wait to make this.

[@user-ep9fu2be4z]

BEAUTIFUL! Happy Easter!! 🐥🌷🌤

[@Vacardi]

Been waiting for this! Got back from Germany and I ordered this every chance I got! Thanks!

[@patrickgatons]

That is the meal I dream of. Absolutely gorgeous

[@martin10nov]

I made this recipe today.. Absolutely delicious!! The only difference is I served it with mash.. Your videos are great.. Very clear and easy to follow. Thanks.

[@awedgewood]

My mind was replacing "Polenta" with "Mash"

[@dryflyman7121]

This is England ! Has to be mash, but colcannon is nice as well!

[@Michaelkaydee]

That looks divine

[@loissutton8226]

Omg that looks awesome. I'm salivating.

[@agold2125]

Thanks. Great video, logical, casual, and hungrifying

[@basketoflightbulbs628]

You do a great job, Sir. I made the spicy kale Caesar salad for my family and they loved it.

[@jtfortune7968]

Excellent instructions, tasty & looking forward to recreating this recipe.

[@mahajaramillo498]

Look so good !

[@Styopa61]

I followed this recipe for tonight‘s Easter dinner and it was a success. Thank you so much Stephen.

[@allanclell]

Bloody amazing I tried it too

[@dgax65]

That really looks great. I love lamb shanks, but I've never made them with polenta. I think I'll try this.

[@Ninetchka]

What a great recipe for lamb shank, it looks AMAZING ! Ill give this a try. Thank you for your clear explanation. Definitely your passion for food is reflected in every video of your channel! Congratulations and bravo to you chef 👏

[@wendyhannan2454]

Me too, great recipe 👍

[@stevedimartino683]

Great recipe thank you. I will try it.

[@travisk4466]

Good video brotha appreciate your content abs happy Easter

[@Laszlomtl]

Looks fantastic, surely it tastes as good!!!

[@UKinQ8Gaming]

Looks amazing bro! Defo need to try this!

[@chaoticprogress]

Stunning

[@garrypaulfernandez4983]

Super great teaching, easy to understand, just can't wait to construct this dish.. am glad to have watched this video... God Bless

[@rayjam1976]

I'm not kidding...I can taste it...delicious...and thank for sharing

[@darrenmckay882]

Making this for Christmas day. Thanks mate

[@beltxabeltxa]

Looks very good, I love Lamb

[@nanakhaki2271]

Fantastic recipe👌 thanks for sharing 🙏🥰

[@kierancarberry7601]

My favourite too but been irish i use Guinness and good stick. Tomato paste. Bay leaf and celery with onions and carrots. Very similar But on mashed potatoes with scallions Love your channel ❤

[@Leo-pt9ei]

that sounds really good

[@dryflyman7121]

So Kieran, do you give it a good beating first?🤣🤣 . Do you live in Ireland ? 🇮🇪, if so you’ll have no problem getting the celery leaves. Over here they tend to get cut off which is a great shame as they have loads of flavour. Adding a few red lentils makes the sauce nice as well. 👍

[@jamesmovesbeef]

Beautiful!

[@jesuriv1]

Wonderful recipe, It can be applied to any shanks, not only lamb. Sauce technique is delightful, and easy to follow.

[@dr.p3637]

I love this dish. I have made it occasionally almost exactly as chef makes it. The only difference for me really is that I put grated Parmesan Reggiano cheese into my polenta and also I put some rosemary into my Dutch oven. You have inspired me to bring this out for the Christmas holiday! Thank you Chef

[@johnford7627]

Another awesome recipe....keep killing it

[@ambrospike2]

This looks so tasty

[@BrendanClune]

Amazing work dude

[@fefe7047]

wow thanks I will try it

[@his_tory]

Awesome video thank you

[@JohnHausser]

Lamb meat is so underrated in America I honestly only buy it for bbq parties but I need to change my habits Cheers from San Diego California

[@michaela.5363]

Great dish to make not just for Easter

[@mohammedkhan4183]

This is an amazing dish, I ended doing a fusion with this and another you tuber called Latifs Inspired. It was an amazing combination and the hints and tips you gave made it taste amazing. Thank you so much

[@4312caviar]

Wonderful, never had shanks this way 💋

[@ramencurry6672]

A masterpiece

[@edwardrubahika1029]

I love your authenticity. From the 1st time I watched your oven roasted chicken breast recipe. The 'restaurant quality' video. To see a drop of delicious juice dripping after you cut it,......sold.

[@debraal-shalabi1362]

Love it when you say butter!

[@pepegafroggy1133]

Holy shiet dude, this looks incredible

[@peepgal]

Happy Easter to you Steven.

[@priayief]

Interesting recipe. Although I've never made lamb shanks, I have made Osso Bucco for many years. I never thought of straining the sauce and reducing it. I may try that next time. Thanks.

[@LisaTlady]

Beautifully prepared, I'm gonna try it with a boneless lamb, would love some garlic cheese in the polenta. You made it seem so effortless luv'd this 👍👍

[@blacksorrento4719]

I was salivating whilst watching this…..great video. Love your no nonsense approach. Will definitely try this, I live on my own, one lamb shank is enough, but I would cook two and save for another day.

[@markf7066]

I’ve never made lamb shanks, but thanks to you, need to go and do this next! Made your mushroom risotto the other night and it was incredible. These meals are truly better than what you find in 90% of restaurants. You have such a great way to teach. Can’t wait to try this. Happy Easter!

[@petermartyn9509]

Slow cooker is the best way to cook Lamb shanks!

[@genedeahl7453]

First time on your channel. Really nice. Doesn't drag watching you cut vegetables for 10 minutes. Moves fast but doesn't loose content. 👍

[@davec.1045]

OMG! it's been over 100 degrees for days and after watching this, I'm going to make it this weekend! Love lamb and this recipe is simple. Love how you build the flavor profile. Now I just need to find lamb shanks in July! Grazie!

[@jeniferjoseph9200]

Did you ever make this? What did you think?

[@joshsos5541]

That looks absolutely delicious!! One of my favorite things to eat is a lamb shank from a local Turkish restaurant!

[@imperialsaleh265]

Wow you do a good job nice!!

[@MrRKWRIGHT]

Reminds me of part of my special curated "Pen, Pasture nd Patch," combo: A braised 12 oz. pork belly, with a Teriyaki marinade, served next to a braised lamb shank. Top it off with fingerling potatoes gently pan roasted in EVVOO for the side.

[@gazzadazza8341]

Thank you for sharing this recipe, best regards from Australia.

[@The80shilling]

I made this a few days ago, and HOLY CR@@@P it's World-class! Seriously among the best things I have ever eaten. I made it exactly as you did, but used a bottle of Pinot Noir as the wine. When I make it next time, I'll use a big chewy Zinfandel, and I'll simmer the sauce at the end for a little bit longer than I did (I rushed it a little,) and it will be utter perfection. Seriously, of all the recipes I have ever cooked in my 60 years on this planet, this is my number 1.

[@allanclell]

You’ve got skills young fella 👌

[@torreyholmes7205]

Very nice!

[@lucaparrella8029]

Great video! Just found you on my feed, never saw your Chanel before and now I’m a subscriber! Well done on this video

[@thepunisher8078]

Beautiful

[@keithoneil6711]

Looks so very yummy yummy beautiful love some thanks

[@TonyMoze]

Omg delicious

[@lightspeed388]

This is one I’m definitely making. It’s coming into winter here in Australia. 😋

[@palomahealing5073]

This is the dish of my Food Dreams!!!😋 It was my Dad's favorite dish and I love it....We used to go to an Italian Specialty Market called, Lorenzo's in Miami just to get The Shanks!!!🥂❤❤❤

[@sonjamcalister1812]

Looks good

[@BaeWater]

The ending edit never gets old!

[@TheMantonelli]

Nice Polenta!!!

[@elizabethfairlie8296]

My favourite meal.

[@garyaufmann7739]

M' man, you got this video nailed! All aspects including the braising theory, (could a used a bigger braising vessel for more even browning) your culinary, editing and everything. Brotha, from one chef to anotha...you kept this presentation rambling without sounding boring. That's HALF the battle in making a video like this! Well done m' man, well done! Aaaand gremolata for a garnish? Way to brighten it up! You can get the "meat sweats" real easy from alladat lamb fat and bone marrow without some lemon and parsley! CHEFS WHO WANNA DO BULK!! I cooked these overnight for an early Sunday dinner for a retirement community some years ago for 150 ppl. Oven browned in the oven the night before @ 400 degrees, then cooked overnight in a 225 degree alto sham and come round 12 hours later...the outcome was incredible! Strain the braising stock, thickened with brown roux and BAM, COME AN' GET IT...PLATE UP! Fo a gangsta lookin' dude like you...straight up bro, you got MY vote hands down! KILLER presentation all around.

[@jimato01]

Excellent ! 'll be doing thins the next time time I have lamb shanks !

[@tictax21]

Another winner!

[@unclefrankonap1953]

You are a great food God and you explain things nicely I was a hand shop bakerfor twenty years