ogmudbone54: This sauce is the stuff dreams are made of. Good lord that looks fantastic!
MoonGas: Damn this looks good, but I think this magic is a little out of my skill level the way the celery became broccolini and the carrots unchopped themselves in the pan. Good shit.
the_c00ler_king: I love celery storks; they are birdiful…
Lovely recipe OP!
fuzzy_merkin: Thank you for not saying, “au jus”.
SuperGhoulsNGhosts: Shouldn’t you deglaze with the wine rather than chicken stock? Also why chicken stock over beef for a red meat?
jackcslimming: Quality cookery technique – ✅
Uses fresh herbs – ✅
Doesn’t add cheese for the sake of it – ✅
Doesn’t start with a random shot of the middle of the recipe – ✅
Wtf is this doing on r/gifrecipes
drewbehm: Wow that looks incredible, you’re on another level Greg !!!
Igardub: Is it just me or can all of y’all here tell when it’s Greg?
ro4snow: This looks both delicious and attainable.
So in browning the lamb shanks, you didn’t need to remove the silver skin? When I buy a boneless leg o’ lamb, I spend a lot of time removing the excess fat and silver skin. A chef once told me that removing the fat reduces the gamey flavor and the silver skin needed to be removed because it would be inedible after cooking, like a tough sheet of sinew. True? False?
Gargun20: Mouthwatering dish. Thank you for sharing
onionlovingrabbit: But isn’t red wine already jus?
soomuchcoffee: Celery storks go especially well with activated almonds.
Chilliconlaura: You can use a piece of bread to skim the fat, much quicker and easier!
Shahil512: Just wondering, as someone who doesn’t understand alcohol, how do you know which red wines to use when cooking? Do different wines completely change the flavor?
RosneftTrump2020: I just read recently the reason celery is a staple part of aromatics, from mirepoix to the holy trinity in southern cooking is that celery adds nitrites, in the same way that curing a ham or smoking meat does. In fact, most “uncured” cured meats like nitrate free bacon actually uses celery juice, which is chemically no different in the end.
But it adds flavor, so while some people don’t like celery flavor, it does serve a role beyond that in cooking.
RosneftTrump2020: How does the final shank look like it was frenched but the initial do not? My shanks down always curl up into lollipops like that unless I cut the tendons first and scrape down the top of the bone a bit.
gregthegregest2: Source: https://youtu.be/qcXb8ekdcl8
Here’s dish perfect for the colder months!
Please help me out by checking out my channel and subscribing.
Cheers to everyones continuing support!
A few people mentioned I should start my own subreddit which will give people an easy place to find my recipe and also post photos of their creation.
https://www.reddit.com/r/FreetoCook/
darkdonut12: WHERE IS THE LAMB SAUCE
ImpatientCheeseBurgr: Greeeeeeeeeeeeeeg
UsEdScR: Definitely saving this. Looks tasty!
mesposito1219: Did anyone notice the person picked up the dutch oven with their bare hands?
gottahavemycaffeine: Damn, classic French cooking. Another tip that was left out, if you reduce this recipe by half you get a nice half bottle of wine to drink alongside too.
plasticsporks21: Why chicken broth instead of beef?
SadisticPandadog: Mm that looks so hearty and delicious.
Frostodian: Gifrecipies is my new thing… it all looks so delicious! Can somebody recommend one i can cook for my vegan fiancee on Valentine’s?
TheLuo: Which pixel is the lamb?
fuck_it_im_a_horse: Aww
Timmmah: What happened to the first account ?
mypetlobster12: Wait a greg recipe that isn’t on the grill?
jroddie4: you know I kind of miss the grill
WonderingWoman78: Lovely. I definitely gonna try this in my Instant Pot.
plumokin: BRING TO THE BOIL BOIS
Is-not-a-valid-user: WHERES THE LAMB SAUCE!
Dragon666666066: Little faster next time, I like mine rarer?
junuuu: Why skim the fat and then add butter?
