Beer-Braised Lamb Shanks – Food Wishes – Spring Lamb

hello this is chef john from food wishes
comm with beer braised lamb shanks that’s right we survived another winner
and give or take a few White Walkers it really wasn’t that bad but anyway
Woodspring currently being sprung one food I’m always thinking about this time
of year Islam and when you combine that with the fact that I’m pretty much
always thinking about beer the result was this very delicious a very easy and
extremely comforting dish so with that let’s go hang get started
with the start of the show our shanks and I’m just gonna do two of them and as
far as portion goes one per person is perfect and since these things require
absolutely no trimming we’ll just go ahead and skip right to the part where
we generously season with salt and freshly ground black pepper and of
course we’ll be doing both sides but wait there’s more whenever we’re
seasoning a couple hunks of meat like this especially if we’re on butcher
paper once we’ve done both sides what we want to do is sort of pick up the meat
with our tongs and then give it the old tap a tap on the paper so that we pick
up any excess seasoning with the areas that have not been seasoned already so
just a little possibly unnecessary tip for you but anyway we’ll go ahead and
season those up at which point we’ll head to the stove where we’re gonna
Brown these up over medium-high heat and a little bit of olive oil and hopefully
some kind of deep sided pan or pot where our shanks just barely fit in in a
single layer and if I remember I will review pan and pot choices for this
recipe on the blog post but anyway like I said we’ll go ahead and brown these
over medium high which I will admit is not gonna be the easiest thing in the
world or if you had someone designed to cut a meat with the purpose of being
really really hard to Brown they’d probably come up with a shape very
similar to these shanks ok so there’s not really a lot of flat areas which
does make this Syrian a little bit more challenging but don’t worry the good
news is we don’t have to really brown it that well so we’ll just turn that around
the best we can occasionally finding a flat or flattish surface and even though
we’re not gonna get that beautiful uniform searing we usually shoot for
what’s still happening is that meat juice is caramelizing down to the bottom
of the pot and even though there’s not a ton of it believe it or not that stuff
is really what’s gonna add a lot of flavor to our sauce so I gave those
about 5 minutes or so browning those to the best of my
abilities and what we’ll do once those look cool
this is go ahead and remove those from the pan and we’ll go ahead and set those
aside for a minute while we reduce our heat to medium
because what we’re gonna do in this exact same pan has add some chopped up
celery carrots and onions along with some minced garlic as well as the
traditional giant pinch of salt and what we’ll do is cook this over medium
stirring for a few minutes and as you all know that salts gonna draw moisture
from the vegetables which is what’s going to deglaze all that meaty goodness
from the bottom of the pan so we’ll go ahead and saute that stuff for a couple
minutes at which point we’ll add a couple teaspoons or so of tomato paste
which is not only going to add some important acidity to balance the
richness of the meat but it’s also gonna add to the overall gorgeousness of the
finished sauce so we’ll go ahead and stir that in and cook that for another
minute or so at which point is time for the other star of the show one 12-ounce
bottle of beer and yes it is very suspicious I’m transferring that in
using a measuring cup but anyway we’re gonna need some beer and I will review
all the acceptable choices in the post and then we’ll also go ahead and toss in
a couple sprigs of rosemary and we’ll give that a quick stir for no apparent
reason at which point we want to crank our heat up to high so that we can bring
this mixture up to a simmer before carefully adding our lamb shanks back in
and for good luck we’ll give those a quick toss and what we will eventually
call a sauce and then once that’s been accomplished what we’ll do is reduce our
heat to low cover these and let them simmer gently until very very tender as
tested by you and your trustworthy Fork and it’s gonna depend on the size but
it’s probably gonna take about two and a half three hours or so and since we
aren’t cooking these with a ton of liquid I do like to turn these over
after about an hour and don’t even bother poking these with a fork at this
point as they are still gonna be extremely hard and rubbery so we’ll go
ahead and give those a flip and then we’ll recover and continue simmering on
low until like I said these are completely tender and ready to eat
except that’s not exactly what I’m gonna do all right my preferred method for
these is to cook them two hours the first day and then let them cool and
refrigerate them and then finish the cooking the next day so these are what
mine looks like after simmering for two hours and they were almost but not quite
tender yet so what I’m gonna do like I said is turn
the heat off and let these cool down to room temp before transferring those into
the fridge overnight and besides breaking up the long cooking time I also
think this method is gonna produce a superior texture and flavor all right
you know how people are always saying oh this tastes good but it tastes so much
better the next day so this time we’re just gonna do that on purpose but
there’s actually another big advantage which I will explain after showing you
what this looks like after a night in the fridge and that is by using this two
day method it’s super easy to remove that fat off the top all right once cold
that stuff really firms up which makes it fairly easy to lift off the top and
by the way that gamy flavor people associate with lamb a lot of that comes
from the fat so by removing this it does make the dish a little more mild of
course having said that this step is optional so you decide I mean you are
after all the Pat Boone of your fat spoon but personally I do recommend it
and then what we’ll do once our surface has sans fat his head over to the stove
and place this over low heat and we will slowly bring that up to a simmer covered
at which point we will give those a flip and then all we have to do is recover
these and simply simmer them on low until completely tender and what we’re
looking for is the point where this meat is just about to start falling off the
bone okay it’s not falling off yet but the fork is gonna go in very easily and
with just a little bit of effort we could if we wanted to pull that me
cleanly off the bone which is basically the condition man we’re in right here in
case you’re keeping score at home that took me about 45 minutes to reheat and
finish and then what we’ll want to do once our lamb is tender is go ahead and
remove that from the pot and then keep that warm while we raise our heat to
high and reduce our sauce which is only going to take a few minutes
so we’ll go ahead and crank that up and reduce it by about I don’t know half
maybe and you’ll see even though we didn’t add any starch
thanks to that sticky gelatinous goodness from the meat and a little bit
of broken up vegetable by the time this is reduced by about half it should have
some nice body to it and I should mention because lamb shank is really a
succulent rich dish I don’t think it really works as well with a thick gravy
like sauce all right I think something of this viscosity works much better so
I’m gonna reduce my until looks a little som like this
and that’s it once reduced we’ll go ahead and taste that for seasoning and I
decided to add a little pinch of salt and a shake or two of cayenne and once
that stirred in and we double check to make sure everything’s tasting exactly
how we want we are officially ready to spoon that lusciousness over our lamb
which is hopefully sitting on top of some spring onion mashed potatoes and
while I was doing this I couldn’t decide whether it smelled better or looked
better so I had no choice but to declare that a tie and for a final touch I
decided to finish up with a few more slices of our spring onions also known
as green onions and scallions and that’s it our beer braised lamb shanks are
ready to enjoy and don’t let the knife fool you alright just using a fork that
Mishi come off the bone very easily and that my friends was an amazing bite of
food as I mentioned lamb shank is very rich very succulent are just loaded with
all kinds of sticky goodness and like all shanks no matter what animal we’re
talking about it has sort of an underlying sweetness to it which along
with the aromatic sweetness of the vegetables parish perfectly with that
subtle bitterness of the beer so if you’ll pardon the expression I really do
love the flavor profile here and I know it does kind of look like a massive
portion but that bone and join are pretty big so I find the amount of meat
you get off one of these the perfect size portion for one adult human oh and
speaking of bone in case you’re wondering yes it is completely
acceptable to pick this up and eat it Renaissance Fair style like one of those
ye olde turkey legs just be careful not to drip it on ye olde shirt but anyway
that’s it my take on beer braised lamb shanks so comforting so delicious and
absolutely amazing paired with the spring
potatoes which I really should give you the recipe for someday actually you know
what I’ll give it to you now it’s just regular mashed potatoes with a handful
of green onions dirty pop regardless of what you serve this in Iran I really do
hope you give it a try soon so head over to food wishes calm for all the
ingredient amounts of more info as usual and as always enjoy you

100 thoughts on “Beer-Braised Lamb Shanks – Food Wishes – Spring Lamb

  1. As a college student I can't imagine using beer for food. But then again I can't imagine spending money on lamb lol

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

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

  4. In the post you say super hoppy beers wouldn't work in this, however I think a juicy, hoppy New England style IPA would really make something like this pop! Loved the lamb-bic pun hahaha

  5. Why salt and pepper the lamb if you are going to simmer it later in the liquid medium anyway? Just wondering

  6. When no one's looking I pick up the bone and enjoy the marrow inside. Suffice it to say suction is involved.

  7. Very nice recipe. I prefer to cook mine in the oven, I always think it will give a much better flavour and gravy. But the beer with the shanks is a great idea. Thank you for all the wonderful recipes.

  8. 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?

  9. 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!

  10. 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.

  11. 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 β€œbark”?

  12. 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!

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

  14. You are amazing! Cooking with you is my Monday, Tuesday's guilty pleasure. Brava!!!!!πŸ‘πŸ½ thank you

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

  16. 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.

  17. 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

  18. I imagine this recipe has to be even more amazing when prepared in a brown & stew crockpot 🍴🍷

  19. I truly enjoy your videos Chef John! I am in culinary school and watching you truly inspires me. Thank you πŸ‘©πŸ½β€πŸ³

  20. You don't sort of pick up the meat, either you do or you don't. And enough of the tapa tapa nonsense. I would omit the onions and celery.

  21. Made this lamb last night, it was great, only thing I did different was to add some sliced mushrooms.

    I do have a food wish and that its could you do a video on making fried peach pies. My southern grandmother would make them, they were so good. I've tried but don't have her recipe or skill. She was a great cook, ran a "family style" restaurant back in the 1930's.

  22. 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!!

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

  24. You need to cover your pit to increase the flavor. Plus two days just to cook lamb shank coupled with that annoying voice no thank you.

  25. folks, featured in this vid are lamb foreshanks. forget about it, get yourself the HINDshanks. a lot more meat. the hindshank is actually the bottom end of a lamb leg.

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