Lamb Caldero Recipe - Lamb Shanks Braised in Latin Dutch Oven

Learn how to make a Braised Lamb Shanks in Latin Dutch Oven Recipe! - Visit http://foodwishes.com to get more info, and watch over 500 free video recipes. I hope you enjoy this Braised Lamb Shanks Recipe!

Channel: Howto & Style
Uploaded: November 30, 1999 at 12:00 am
Author: foodwishes

Length: 04:51
Rating: 4.918506
Views: 33987

Tags: Lamb Caldero Recipe Braised Shanks Latin Dutch Oven chef john foodwishes food cooking Allrecipes recipes Lamb Shranks Braised how to how to make how to cook make cook learn main dish dinner easy simple delicious

1800quicksc0pz (November 30, 1999 at 12:00 am)

FUck U FATASSSI HATE NIGGERS

pfaffman100 (November 30, 1999 at 12:00 am)

Chef John...Genius!.

yulecat (November 30, 1999 at 12:00 am)

too long time to wait before eating.....

lalooshwashere (November 30, 1999 at 12:00 am)

if there is anything i learned from top chef, it's to NEVER add peppers for color as it is an amateur and frowned upon move....

ActaFoolzz (November 30, 1999 at 12:00 am)

look at how tough that meat is, he made a point not to drown the meat, but it is also important to add enough liquid so you don't end up with baked meat. Im surprised this has so little dislikes

werewasyo (November 30, 1999 at 12:00 am)

pressure cooker please!

dsh141 (November 30, 1999 at 12:00 am)

this is great! See how I am stuffing lamb on my profile - dsh141. Cheers from DC!

brucewallace2 (November 30, 1999 at 12:00 am)

glad to see u remove fat. I usually allow to cool and there is a crust of solidified fat. It's amazing just how much fat shanks give off. Getting rid of a lot of the fat improves the texture of the sauce I believe.

ronnin2011 (November 30, 1999 at 12:00 am)

yes, gyros recipe would be much appreciated!

MissAngie8787 (November 30, 1999 at 12:00 am)

Chef John can you please make a video on how to make gyros!! It would be very appreciated! Thanks =) (is this where i even leave requests for recipes?)

lesbryab (November 30, 1999 at 12:00 am)

crazy beautiful.I'm adopting your technique to a lamb shank vindaloo.Thank you so much.I think I'll stick to my treasured le creuset though.

NikFromNYC (November 30, 1999 at 12:00 am)

OMG you actually did it right!!! Most of the videos I've seen so far boil/poach instead of braise since they fully cover the meat in liquid. Braising means the liquid drips back onto the meat over and over. If it's merely boiling then there's no complex high temperature reaction going on on the surface. In fact the boiling will remove and diffuse much of the initial browning. Stews are great but they are not as complex in flavor!