Braised Lamb Shanks
Check out Chef Tom’s twist on Braised Lamb Shanks, featuring grass-fed lamb braised on the Yoder Smokers Pellet Grill in a sauce of chipotles, Pinot Noir wine and San Marzano tomatoes and topped off with a lime gremolata.
Shop @ ATBBQ: https://www.atbbq.com/
Full recipe: https://www.atbbq.com/thesauce/braised-lamb-shanks/
Featured Products:
Yoder Smokers YS640 Pellet Grill – https://www.atbbq.com/yoder-smokers-ys640-pellet-grill-standard-cart.html
Lodge 7-Quart Cast Iron Dutch Oven – https://www.atbbq.com/lodge-logic-7-quart-cast-iron-dutch-oven.html
Saica Sicilian Extra Virgin Olive Oil – https://www.atbbq.com/saica-sicilian-extra-virgin-olive-oil.html
Noble Saltworks Cherry Smoked Flaked Finishing Salt – https://www.atbbq.com/noble-saltworks-cherry-smoked-flaked-finishing-salt.html
Ciao DOP Certified San Marzano Tomatoes – https://www.atbbq.com/ciao-dop-certified-san-marzano-tomatoes-28-oz.html
Cattleman’s Grill Steakhouse Seasoning – https://www.atbbq.com/catalog/product/view/id/2563/
Vitamix A2500 Ascent Series Blender – https://www.atbbq.com/vitamix-a2500-ascent-series-blender.html
Wusthof Classic 8″ Chef’s Knife – https://www.atbbq.com/wusthof-classic-8-inch-chefs-knife.html
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Nice
That lamb was cooked by respect. Talk about fall off the bone. Beautiful.
It took six and a half minutes to indirectly admit to making an osso bucco. Americans…
Have you done a smoked shank? Check mine out at Uncle Sam's Smoke Shack on Facebook. Let me know what you think.
throwing away the best part of the leek!
Can you make corned beef?
@allthingsbbq Chef, any chance we can get a texas style smoked turkey breast? They are available year round by me, and much more manageable than a whole turkey. Thanks in advance!
Is that duck fat in a can.
Looked good. But my god, seasoning..salt….seasoning…more salt. Take it easy man, no need for all that. lamb has enough rich fatty flavor to it on its own.
Wine in a can? wtf. the recipe looks delicious though.
Shouldn't Easter dinner be lion and lamb? Slow smoke some lion brisket on that bad boy grill of yours.
Love your videos but it seems completely pointless to use a grill do to braising if your keeping a closed lid. I get if you wanted to impart a smoked flavor by keeping the lid off but covered makes no sense. Just use an oven. Maybe I’m missing something.
I made this last night. It was absolutely unreal. I was not expecting the sauce to be so rich. One of the best things I’ve ever cooked. Thanks man.
@allthingsbbq Do you add salt with your cattleman's grill rubs? I just bought both the spicy and original for my steaks and I feel like I needed to salt them after slicing them to pieces. Do you think I should salt beforehand?
Chef Tom, How about your take on a Horseshoe sandwich?
Be sure you take the bay leaf out before you puree that sauce. Looks amazing tho!
Curious as to why you didn’t have it uncovered so that the smoke penetrated the recipe?
This is probably more of a stew than a braise. Braise implies using the least amount of liquid to cook. Still looks A+ delicious.
I enjoyed the video, but where are you cooking? On a freeway overpass? Constant traffic sounds, sirens, and big rigs. Very distracting.
Hold up. Wine from a can is a thing in the US???
Superb as usual tom.
Any chance you could do a shooter sandwich???
Nice job brother!
Just go bald, bro. You’re a grown ass man wearing hats. Fuck hats. You’re grown. You be you bro.
Canned Oregon wine for the win! 🙂
WHERE'S THE LAMB SAUCE
Sear it black my son
Great video! Thanks!
this guy needs his own food network show
Looks amazing!
get it on some polenta looks great 🙂
Chef Tom could you make the whole Red Lobster menu? <3 p.s. that looked so good!!
Looks amazing
Wow! That looks amazing. Yet another one of your recipes that I will be trying out just as soon as I have a kitchen. Tom, yours is easily my favourite YouTube channel.
What is your induction cook top?
I love lamb and this is looking gorgeous ???
What’s up beard brother
Love this! Are there any non-alcoholic substitutes for the wine, that can give the sauce the same body?
I really like this. I wonder if you've ever done rack of lamb. Gonna,search your site .happy Easter chef.
Let's be good to one another <3
Every single recipe vid, mate, you're being good to us ?
I assume this would work just as good with a whole leg of lamb if I deboned, and sectioned up the meat into chunks? Reason I ask is that already have a whole leg in my freezer.
I hear grass fed domestic lamb is way different in flavor compared to imported lamb which is much stronger.
Another great recipe chef…. .I'd like to see something with rabbit