tag:blogger.com,1999:blog-7173052990851751381.post3575750779024585460..comments2024-03-27T07:08:12.012-04:00Comments on Food Wishes Video Recipes: Slow Roasted Lamb Shanks with Garlic and RosemaryChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-7173052990851751381.post-75693538975821846882015-10-25T11:46:19.109-04:002015-10-25T11:46:19.109-04:00Oh my, you are absolutely the best! When roasting...Oh my, you are absolutely the best! When roasting I kept telling my husband to close his mouth and stop drooling. The smell was incredible, but more incredible was the taste! My husband wanted his served over mashed potatoes and I opted for some leftover lentils I had very recently made. I can't thank you enough for all the delicious recipes you put out there.Peas&Carrotshttps://www.blogger.com/profile/14050153531550687584noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-749305882119461652014-05-09T21:18:10.350-04:002014-05-09T21:18:10.350-04:00According to my husband this was just the best lam...According to my husband this was just the best lamb shank recipe he has had. I made it as stated and it couldn't have been easier. 5* from us. :)Jennyhttps://www.blogger.com/profile/15946328037789001893noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-57752329706151751042011-10-03T08:46:37.465-04:002011-10-03T08:46:37.465-04:00I made this dish and it was absolutely delicious! ...I made this dish and it was absolutely delicious! Thank you so much for the great recipe. One question: could this be done in a crockpot after the initial browning stage?Nancy Bea Millerhttps://www.blogger.com/profile/04833697697334243593noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-5989464473933325012009-11-03T10:36:25.867-05:002009-11-03T10:36:25.867-05:00Ok. I tried out this recipe last night on the fami...Ok. I tried out this recipe last night on the family. I felt like it was one of the best meals of my life. My Mom even loved it, and she is like the pickiest, complainingest diner ever. Dad claimed not to like lamb, but there wasn't a single morsel left on his plate (after I removed the tendons, cartilage, bone, and fat from the "lean" parts.)<br />The dogs appeared to really enjoy the bones leftover afterward, as well.Unknownhttps://www.blogger.com/profile/02912206474830624765noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-30461488785815372902009-11-01T23:20:05.323-05:002009-11-01T23:20:05.323-05:00not better, different. variety is the spice of lif...not better, different. variety is the spice of lifeChef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-35024580355677193762009-10-30T15:57:58.977-04:002009-10-30T15:57:58.977-04:00Is this recipe with the Thyme any better than the ...Is this recipe with the Thyme any better than the one with just Rosemary and pierced garlic instead of crushed?Unknownhttps://www.blogger.com/profile/02912206474830624765noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-9390247332335987842009-01-04T20:43:00.000-05:002009-01-04T20:43:00.000-05:00next time just pour off the fat at the end, heat t...next time just pour off the fat at the end, heat the oven back up to 425 and caramelize then. Not sure what happened. Was the foil open, but still up reflecting the heat? Maybe just fatty shanks. You can always brown at the end.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-50506860087916086732009-01-04T20:34:00.000-05:002009-01-04T20:34:00.000-05:00John,I followed the instructions exactly but didn'...John,<BR/>I followed the instructions exactly but didn't achieve as good a result as I saw in the video. Instead of achieving the dark, rich caramelization on the shanks you got, mine had much more of a "stewed" apparance. They were still very tender, but were much lighter in color and I doubt that they had the rich flavor of those in your presentation. I also noticed that there was much more liquid (seemed to be all rendered lamb fat) in the foil package when I finished (there was probably 1 C to 1 1/2 C). Do you know what might have gone wrong here? I did roast in an open foil container at 450 for 1/2 hour before slow roasting at 200 as directed, but I also noticed that my lamb shanks didn't appear as well done at the end of the high-heat roast. I also noticed that I had much more lamb fat in the foil package at this point than you had in your video.<BR/><BR/>It seems to me like the problem was that there was simply too much liquid in my parcel. If I have a lot of lamb fat left after the high-heat initial roast should I pour it off? Also, next time should I make sure to roast until the shanks achieve a deeper brown color to insure that a greater quantity of the fat is rendered off and can be removed? I would love any input, as these were pretty good as-is, and I'm sure they'd be absoutely fantastic if I were able to replicate your result.<BR/><BR/>Thanks, and love the series,<BR/>RyanAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-7248622050410664372008-10-05T16:22:00.000-04:002008-10-05T16:22:00.000-04:00sounds great!sounds great!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-41809603704384748662008-10-05T15:39:00.000-04:002008-10-05T15:39:00.000-04:00Being indian, I deviated a little from this recipe...Being indian, I deviated a little from this recipe by grinding black pepper, cumin seeds, cinamon sticks and added lemon, chilli powder and vinegar in a bag and marinating the lamb overnight (kind of like Robert Rodriguez's pork dish).<BR/>While the lamb was cooking on high in the oven, I fried some mushrooms till all the water was evaporated and added the garlic chunks and the liquid from the marinate and fried them all together on low heat, making sure I didn't burn the garlic. My goal was to reduce the marinate juices which would be absorbed by the dried up mushrooms and bring up the flavor of the garlic.<BR/>When the lamb was quickly cooked on high for the 30mins, I added the fried mixture and the rosemary thyme leaves and left it to slow cook in the oven.<BR/>I love spicy foods so try this at your own risk. :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-14281773420000303162008-08-10T08:36:00.000-04:002008-08-10T08:36:00.000-04:00I made this last night and it was excellent. Than...I made this last night and it was excellent. Thanks for the easy recipe.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-40549652607080492992008-03-10T13:10:00.000-04:002008-03-10T13:10:00.000-04:00Thanks Chef John - for the rapid response as well ...Thanks Chef John - for the rapid response as well as providing your expertise.<BR/>I'm planning to give it a shot this week and will provide feedback.<BR/><BR/>Thanks again.<BR/><BR/>TomTomchekhttps://www.blogger.com/profile/16646115058821958231noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-13344617170719673692008-03-10T12:57:00.000-04:002008-03-10T12:57:00.000-04:00Never tried, but should work. They would have to c...Never tried, but should work. They would have to cook longer since they are bigger, but I'm not sure how much longer. Good luck!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-68187785627723789312008-03-10T12:45:00.000-04:002008-03-10T12:45:00.000-04:00Hi John,If I have sent this twice, please excuse i...Hi John,<BR/><BR/>If I have sent this twice, please excuse it.<BR/><BR/>Would this procedure work as well for pork shanks? I want to slow-roast pork shanks then serve with red cabbage and bread dumplings (German).<BR/><BR/>Thanks!<BR/><BR/>TomTomchekhttps://www.blogger.com/profile/16646115058821958231noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-50764846272323542632008-02-27T18:41:00.000-05:002008-02-27T18:41:00.000-05:00I cooked this a few hours ago for my grandmothers ...I cooked this a few hours ago for my grandmothers birthday and I have to say that this is one of the best lamb dishes that I have ever had.<BR/><BR/>I got sooo many compliments and comments such as 'youre such a great chef'... and this is practically the only dish that I know how to make!<BR/><BR/>Thanks John!<BR/><BR/>ZachUnknownhttps://www.blogger.com/profile/10484139811534164061noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-59375906409956986072007-12-27T17:44:00.000-05:002007-12-27T17:44:00.000-05:00Thank you so much for all the videos. They surely ...Thank you so much for all the videos. They surely inspire me to cook. By the way, I'm going to try your recipe this evening. Wish me luck Chef John! :-)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-45471462292920334662007-11-22T21:39:00.000-05:002007-11-22T21:39:00.000-05:00thank you so much! will give it a try.Shank you!thank you so much! will give it a try.<BR/>Shank you!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-51713054102654667792007-11-22T15:06:00.000-05:002007-11-22T15:06:00.000-05:00the caramelized gelatin from the colagen in the sh...the caramelized gelatin from the colagen in the shank and the garic give it the sweet sticknessChef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-21841609341097318152007-11-21T23:15:00.000-05:002007-11-21T23:15:00.000-05:00no sugar? why do you keep saying in the vid "sweet...no sugar? why do you keep saying in the vid "sweet" & sugar would explain sticky.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-58882165079048960782007-11-21T22:46:00.000-05:002007-11-21T22:46:00.000-05:00i think you missed the first cooking uncovered in ...i think you missed the first cooking uncovered in the very hot oven. Then after its wrapped and slow roasted. Watch again and you'll see.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-72661372469863982162007-11-21T21:37:00.000-05:002007-11-21T21:37:00.000-05:00if shank is cooked in sealed foil, how does it com...if shank is cooked in sealed foil, how does it come out dry, sticky & so gorgeous?<BR/>when i cook anything in foil, a lot of water collects in bottom of foil pack?Anonymousnoreply@blogger.com