This video was created in partnership with the American Lamb Board. This amazing Greek-Style Lamb shank is seared and …
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Greek Style Lamb Shank with Orzo
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Mmmmm this looks so delicious it’s making me hungry😋😋😋
No wonder why I dig your style Chef! You’ve got that 313 blood in you! Appreciate you!
How much in your state does lamb chops cost, because in my state I would have to sell my six children 2 lb of lamb chops, I noticed that you're not answering anybody's question what is a different alternative versus lamb chops
I'm not Greek Black American, and I'm all over this, and Lord have mercy it was good m. Your channel is my new hangout spot
Hmm…for Easter dinner. YUMMY.
Can I use beef shank/shin. I wonder how it would taste like
Canola oil is the worst, never eat Canola Oil. It is similar to Diesel fuel.
Pegasus is great, but I REALLY miss New Hella's Cafe!
Should’ve stuck with a water appropriate oil for frying like canola oil or peanut oil
Well done. Looking forward to this
I’ll add mint and parsley to the orzo.
I found a MORE flavorful way to make Lamb.
Use Beef, Pork or Chicken instead.
God, I hate Lamb!
Why using a food processor when you can waste 15 minutes using a micro plane grater
I will try it! I am 1/2 Greek and I can vouch for the cinnamon/allspice/tomato sauce combo! They often make a ground lamb or beef tomato sauce for those tubular spaghetti noodles- super yummy. And there is cinnamon in moussaka and pastitsio..
good to see an American who doesnt use onion- and garlic powder in every dish
I tried searing an onion for a long time at the lowest my cook top will go. After fifteen minutes or so, they've been completely black and bitter as death. I stirred almost constantly.
What did I do wrong?
I was given a recipe for a Greek dish called Kapama, by the wife of the Greek Orthodox church in Spokane, Washington. It is to die for and includes as your recipe does, garlic, cinnamon, Allspice, and Burgundy. Every time I make it, the aroma fills our apartment and the hallway. Neighbors knock and ask what I'm cooking that smells so incredible.
Every year the church holds a festival and the streets around the entire block are closed to cars. They make 600 pounds of Kapama and serve it over Orzo in browned butter with Myzithra cheese, green beans, and a Greek salad. They sell out every time. Next time you make your dish Chef, try finishing the Orzo in browned butter. I don't care for Myzithra cheese so I use a fine grating of Asiago. Heaven!!!
Orzo is so underrated. I would finish it with shallots and kalamata olives in the pan
Great recipe, I do a similar one except I grind the onion, garlic, carrots and celery in a small food processor and cook in a flat sytle crock pot for about 4 hrs. on medium unitl it just simmers. Thanks
455 milliliters of olive oil is half a quart. I'm not sure what he meant … and the amount he used looks like a lot more than 3 tablespoons too.
Have had the lamb at Pegasus in Greek Town a lot. Thanks for the recipe
I love your channel dude! How about chicken tiki masala?!? Your take on it. I made it myself sometime back. It came out absolutely delicious!
Thank you for all the constant!!
It actually reminds me of two different traditional Greek recipes (giouvetsi and kokkinisto), none of which is typically made with lamb, but nevertheless its a good idea and an interesting recipe. I'd say that if you cook the orzo inside the tomato sauce it'd be even better.
As a Greek I would put the orzo to the sauce with the lamb. It would be overcooked blah blah blah but the flavor would be even greater as the pasta would absorb the sauce. That is how we make "kritharaki kokkinisto" orzo in red sauce.
I unsubscribed after reading your over-the-top video description. I know it’s standard YouTube-speak but I’m tired of the practice. Sound good? Bye bye.
What would be the drawbacks of using the same darkened lamb oil to do the mirepoix?
You can’t go wrong slow cooking or braising meat. This looks delicious. And I even thought for a minute there that I could smell it.
You mean “than this?”
amazing 😍😍