Meat

Braise the Bar with Lamb Shanks

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December 23, 2015

We paired up with All-Clad to invite chefs from around the country to cook with us in our test kitchen. Today it's Gavin Kaysen, chef of Minneapolis, Minnesota's Spoon and Stable, making lamb with their d7 Collection.

When it comes to braising lamb shanks, slow and steady (and a good sear) wins the race.

A couple of hours in the oven and slow cooking works its magic. In this recipe from executive chef Gavin Kaysen of Spoon and Stable in Minneapolis, we learn how to break down lamb shanks' tough muscles and collagen, with red wine and veal stock keeping the whole thing from drying out. You can finish the meal with an herb salad, keeping things bright, light, and comforting. So watch the video above to get his tips, and then hit the stove: It's the dish you'll want to eat all winter long.

Video by Kyle Orosz

We paired up with All-Clad to invite chefs from around the country to cook with us in our test kitchen. Get details on All-Clad cookware here.

3 Comments

Amanda S. December 23, 2015
Sam! You at the cutest, coolest ever.
 
Amanda S. December 23, 2015
Are. ARE!
 
Author Comment
Riddley G. December 23, 2015
Yes she is!!