How To Braise Lamb Shanks

I'm planning to make this with pop-overs. Can't wait!

Hi, I'm looking at purchasing a le creuset casserole pot like the one you used in the video. What's the diameter (or size) of the casserole you use in this recipe?

I cooked this recipe for Valentines day and it turned out amazing, the meat was tender and succelent, it took only  one hour fourty minutes to cook, i used rice pilaf instead it was delicious.
My girlfriend and i we loved this recipe, and the  red wine was going down easy, it was better than  a fine dining restaurant.
Thank you and keep up the good foodies.

hi guys, i love your shows. Made this dish today as a special valentines sunday dinner. My butcher didn't have lamb shanks but he recommended shoulder as a substitute (which my butcher called "lamb henries", the same cut our local greek restaurants us to make "kleftiko"). Nice and cheap, just needed an extra half hour, and it still turned out beautifully (if I say so myself!), tasting at least as good as a more expensive cut. Many thanks! x x

My wife made this last night and it was incredible.  Thanks!!!!

our new kitchen is due to be done wednesday so excited lol and this looks like the perfect dinner to have we might just invite some friends and make is a dinner party to celeibraite the kitchen..

Is there a way that you can type up the amount of ingredients in your recipes for me to download oppose to me having to view the video over again. That's how Rachael Ray does it on her show. Thank you.

What temperature are we supposed to preheat the oven to?

This looks so tasty! I, too, would like to have the recipe, so I can refer to it while cooking. Any plans to post the recipe along with the video? Other wise, I will just have to watch again, pausing the video to write down the steps. Thanks for a great recipe!

I would like to e-mail this recipe to a friend. There's no way for me to do that? HELP.

I'm curious on what particular wine you used for this dish. I know you don't need to use the best bottle in your vault.......

Hi Guys! I'm from Brazil and I really love your show and your tips and recipes. I love it so much that I made a post on my blog about it. One of the best brazilian recipes of all time is "feijoada" (beans & pork casserole). It is unbelievebly good and rich, and it's perfect for winter. If you want I can try to translate a recipe for you. Keep up the good work!!

Love you guys. Love this episode. Love the show in general, *BUT* I do have to agree with Jay a little bit, the Hot Pocket commercial raised my eyebrows a little bit. Seems like the antithesis to what your show is all about, but if it's paying for me to see it then...OK.

what a pity - you try to get the world to make home made food, what i realy enjoy a lot - and what do i have to see?? - a pizza-hot-pocket advertisement before your show starts........ what a shame

i absolutely love your show - keep on the good work - and i hope you will be stronger than the fast food ads...

greetings from frankfurt/germany

Oxtail is also wonderful braised in the same way, but I simmer it in a decent tomato sauce/gravy, with a little red wine.  It makes an incredible meat sauce over pasta, or a wonderful dish by itself.  The fat from the oxtail makes it decadently rich!   Too bad oxail has become so expensive.

I get stew beef or lamb and use a slow cooker to do mine. I also use a rich dark beer instead of red wine, Spanish onions for a lighter onion taste.  
Also great in winter is risotto, with bacon or any cured, fatty cut of meat. Fairly quick to make, nice and rich too. Perfect for a cold blustery night in western NY.

My mom taught me how to make a traditional recipe for winter squash soup. I get chopped butternut and acorn squash and cook it in a pot with chopped potatoes, water, broth, and seasoning. Once its cooked, I blend it. A stick blender is preferred. Continue to simmer until you are ready.

This was lovely and I will most definitely have to give it a try. I look forward to Mondays because of you guys. :)

Love, love, love braised meats, especially when it's cold as it is now in crazy weather Florida. The unctuous, falling-off-the-bone meat is such a comfort food high. And easy to do. That browning to braising formula works so well for veal (osso bucco); stew meat (tzimmis); lamb and even chicken (chasseur). Wonder if anyone has a good way to do pork via this method though, as I've found it to be too lean generally so it dries out.Thanks for another beautiful episode. And Becca, you look like Nigella Lawson in that one closeup!

wow!! loved this episode--really interesting without the voiceover during cooking, just the appetite-stimulating sizzle--yum. and then the result-- wow there too. The recipe reminds me of a Mario Batali recipe for braised lamb with kale, that one is a real winner too.

OMG, I just love your cooking videos! What a great vibe you have going on - the groovy music, the close-up visuals, the instructions - and the dog - I love the shots of your pup!  Just thought I'd let you know.  Have my own cooking video blog (www.lazycookcrazycook.com) with a friend, so always looking at how others do it.  Thanks!  I'll be back for more.