hello my name is reyna epsinger and i'm the chef to kill sin at cygnus 27 adopt the embry grand plaza hotel in grand rapids michigan today we're going to show you how to prepare lamb shank we have the lamb shank right here we have root beer clays we have rochester sauce orange juice honey brown sugar ketchup lemon juice tomato based garlic low cayenne pepper white onion powder and ground ginger so it's going to be a root beer glaze it should be which it should come out quite lovely so we have our lamb shank here i'm gonna just season that with a little pepper and then gonna go and put it in flour drench it in flour really good again to seal in the flavors and to get some color for the sauce put it in the hop pan right here we do that with the second one as well very good so we are back with the lamb shank it's browning quite nicely right here and we're gonna let this cycle a little longer turn up the heat a little bit uh in the pan what i'm going to do is i'm going to make sure all the sides get browned nice and evenly that's very important because when you brown all sides nice and evenly when you put it then in the sauce and praise it in the oven it will stay nice and juicy and will get nice and tender rounded quite nicely and then we're gonna add the tomato based and the garlic and once you have the tomato base and the garlic in there you need to work rather fast so you're not burning either one of them you don't want to burn the tomato based or the garlic so there we go and then we're ready to put the liquid ingredients in the lemon juice the roots here there we go a little more root beer the orange juice a little bit of richest sauce there we go ketchup about the copper ketchup there we go very nice and then all that's left is the brown sugar and some honey good tablespoon of honey and then what you want to do is you want to let this spring do a nice boil before you put it in the oven it will stay nice and juicy and will get nice and tender you want to braise it for about an hour and a half two hours two and a half hours depending on the temperature of the oven but that way when you seal the outsides you end up with a nice juicy lambshank there we go so you want to make sure you bring this to a ball before you put it in the oven but you also want to put the spices in there the onion powder a little bit of cayenne pepper a ginger and a little bit of salt and pepper to start with but what you want to do is you don't want to make it too salty right now because it's going to reduce so you wanna adjust the flavor right when it's done and then you wanna bring it to a coil and put it in a dish you can praise it in the oven with as you can see it's nice and boiling now so all i do now is bring it bring this in put it in a dish in which we can braise it nice and easy so put the sauce in there very good and then we're gonna cover it with serene with aluminum foil and we're gonna put it in the oven again 375 degrees for about two and a half hours three hours so the dish has been in the oven for about two and a half hours it's finished now all that is left is plated up so i have recruited tim again so tim why don't we play that for our viewers to see all right let's do that there we go so look nice clam shank falling off the bone and we're gonna put some root beer place right on top of it and it's ready to eat beautiful this is our braised lamb shank thank you very much for visiting this site uh guteskalingen which is german for good luck recreating the dish