Video Transcript

Hi, this is Chef A.J. Black with Il Tesoro. I'm the Chef and Owner of Il Tesoro Ristorante in New York City. And I'm going to show you how to make lamb shanks. This is one of my favorite dishes, absolutely. Lamb shanks is, is basically we use Colorado lamb and it's really the shanks is nice and big. We call it Lamb Osso Buco, which is just really like a lot of gimmicks along, around the lamb. I love this because it's basically, lamb cannot, actually absolutely be nothing but organic because you can't feed it nothing but grass. So, the lamb is one of m favorite. And a lot of Sicilians favorite. Here are some carrots, celery, onions and basically a roughly chopped and we're going to use red wine for the whole thing. And I'm going to show you how to do this. I don't put no flour on the whole thing. They're just basically seared in the hot sauteed pan with some olive oil and I add the carrots and celery. I let it bake for an hour and a half on a 500-degrees and other hour without no cover and almost and half an hour and then I keep an eye on it. And then, we're basically going to have a beautiful time with that. So, we'll go ahead and have the lamb basically to be in a hot pan in here. And look at the, that's all what it can take; basically, four pieces of lamb. It's beautiful. And basically, I'm going to have that carrots, celery and onion, I'll add in here and, and basically I'll let it sear and that's what it's basically cooking. Then, we have it with the red wine; I love it with the red wine, that's what, you know, some of my favorite. And I love the, some of my Sicilian wines, they, they really go very well with that. It's, I, I love Nero d'Avola, so that's a really cooks great with this. We have it for almost three, three and a half hours inside. The whole idea is actually to fall off the bone. That's the whole idea of having a lamb shank. Lamb sauce, red wine, carrots, celery, onion; I add the, basically a bit of chives on the top and I love having a little bit of green on the top of my food. Basically, I end it up with just a very small touch of truffle oil. You know, I'm a truffle lover. Enjoy it. This is Chef A.J. Black. It's Lamb Shank La Siciliana. It's basically lamb shank cooked slowly in, in the oven, carrots, celery and onion and the red wine sauce and enjoy it. Buon appetito! See you soon!