25 Responses to How To Braise Lamb Shanks

1. 

   PrettyInPinkBoutique on September 9, 2010 at 3:21 pm

   What was the device that you used on the rosemary? It didn’t look like you chopped it but smashed it…do you need to do that to release the aromatics?
2. 

   sheilamc76 on September 9, 2010 at 3:53 pm

   Hi guys…what quart size that le creuset dutch oven?? 7.25 quart?? (or #28 centimeters round.)
3. 

   artfuse on September 9, 2010 at 4:20 pm

   @Naughty08Girl The cost of the amount of wine used is factored in – we used 1/2 a bottle, and that’s accounted for in the total price. We shoot on a Canon 5DMarkII.
4. 

   artfuse on September 9, 2010 at 4:23 pm

   @riceygirl 400ºF or 205ºC.
5. 

   artfuse on September 9, 2010 at 4:56 pm

   @mlg4321 Absolutely not! You can totally make this with just a combination of hearty broths and water. I recommend a 1:1:1 ratio of veal or vegetable stock, beef stock, and water.
6. 

   artfuse on September 9, 2010 at 5:38 pm

   @TyrannySue For 2 people I’d recommend 2 lamb shanks – 1 per person. Set your oven around 200-205ºC.
7. 

   TyrannySue on September 9, 2010 at 5:38 pm

   Looks good. Could you please write how many grams of lamb I need to ask for at the butcher’s (I only want to make enough for 2 people) and what temperature (preferably in Celsius) you had the oven at?
   Thanks.
8. 

   mlg4321 on September 9, 2010 at 6:23 pm

   do you have to use wine? my family does not use any form of alcohol in our cooking so an alcohol free version would be preferable.
9. 

   6bProductions on September 9, 2010 at 6:40 pm

   This is so well done- I’m Jealous !
10. 

    Antiks72 on September 9, 2010 at 7:14 pm

    deglaze with wine.
11. 

    santi781 on September 9, 2010 at 7:24 pm

    rebecca you’re hot. you single?
12. 

    riceygirl on September 9, 2010 at 8:09 pm

    what’s the temperature for the oven?
13. 

    Fanglou23 on September 9, 2010 at 8:53 pm

    looks excellent ima try it 2nite!
14. 

    Naughty08Girl on September 9, 2010 at 9:50 pm

    LOL what about the cost of wine?
    what camera did you use? it looks professional as!! =)
    thanks
15. 

    tony88192 on September 9, 2010 at 10:43 pm

    Thanks guys, I tried this recipe and my family and I loved it. I’m cooking it again today.
16. 

    CaffeinatedThinking on September 9, 2010 at 10:54 pm

    What temperature did you use for the oven time?
17. 

    tyltat2020 on September 9, 2010 at 11:16 pm

    @justjess626

    It does look deeelish. I am drooling right now watching it.
18. 

    tk512 on September 9, 2010 at 11:33 pm

    I am making this as I watch this, I will let eveyone know how I did. I am going to pair it with some rice and sweet peas (my daughters fav). Thanks for the great how to.
19. 

    mrdumpster on September 10, 2010 at 12:16 am

    like like like like
20. 

    ERSCAUS on September 10, 2010 at 1:07 am

    Hey, I love you guys in that you have good usable recipes that are relevant to my situation, and I think your pooch ROCKS.
21. 

    DarKquello on September 10, 2010 at 2:05 am

    First, Amazing job guys love your videos. I have a few questions about this dish.

    what was the temperature in the oven?!

    also what are recommendations for side dishes with this?!
22. 

    tk512 on September 10, 2010 at 2:23 am

    This looks good but can I use beef or vegtable broth instead of red wine, I don’t really like wine.
23. 

    msophianmy on September 10, 2010 at 2:39 am

    Is there anyway to reduce the strong smell from lamb meat?
24. 

    leedstao on September 10, 2010 at 3:30 am

    Removing those nasty bubble and floating foam before putting it into oven. they will destroy the flavor
25. 

    TPerelJ on September 10, 2010 at 3:40 am

    I LOOOVE it! Keep up the good work and accounting!