Guy Fieri Eats Flavor-Packed Greek Lamb Shanks in TX | Diners, Drive-Ins and Dives | Food Network

At a Houston spot serving Greek favorites including classic moussaka and hearty gyros, Guy is blown away by the flavor-packed lamb shanks. And you can’t forget to try the pita bread, as this little joint is cranking out over 12,000 pitas a week.
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!

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Guy Fieri Eats Flavor-Packed Greek Lamb Shanks in TX | Diners, Drive-Ins and Dives | Food Network

I’m here in the Montrose area of Houston Texas at a joint that’s sensory located to Rice University the downtown area and the Galler of mall now this place is smoking busy all the time and the question is is it because of the location or the food we’re about to find out as we visit nios the food is fantastic it is just outstanding ly sandwich it’s the closest thing you can come to eating in gree absolutely delicious than you I enjoy it so much that I keep on coming back since 1977 when they first open the doors and actually used to walk up in order here back when Demetri fetus’s parents first opened the place I’ve been working in here since I was 5 this part of the restaurant was our our house this was actually where you lived that’s right yeah all right enjoy got a Euro Machine and a grill then Nik n started one you to play baby we’re doing the basics and then we kind of wanted to upscale our menu a little bit using the whole family cookbook from Greek meatballs called Su to this classic musaka which is my favorite to this family favorite the lame shake with potato oh dig lamb whose lamb shake recipe is this my pops so first we trim some of the fat big seller here very big Celler now we’re going to do our marinade so we got lemon juice Greek oregano this is from our Orchard in Greece it’s just blooming man yeah black pepper season all little seasoned salt fresh garlic fresh garlic salt and olive oil Greek olive oil so this is a pretty traditional marinade simple and how long will we marinate those shakes we used to marinate them 24 hours uhhuh but we got a marinating machine to speed up the process seriously yeah oh I can’t wait to see that yeah it’s cool this is the tumbler we toss in our L shakes and just pour our marinade all right tap it up the hose so now it’s going to start sucking the air out so when the vacuum gets to 20 you turn it off lay it on its side and we’ll let it do its work for about 20 minutes it makes it so it’s easier for the moisture to penetrate in uh-huh I want one of these for home and then we’ll just put it in a pan Shanks are lined up hit a little water on top it’s time to cover them and go in the oven how long is going to go in the oven do 2 hours and then what we’ll do is uh cover it flip the lame chanks and then for another hour look at that usually two people I’ll get the doors thank you wow those bad boys just cook down all the fat that’s crazy how many you get two and what’s this being served with that comes with a small Greek salad the roasted potatoes Peter bread zigi sauce and lemon M great that’s a really nice marinade with the lemon juice probably one of the more lemon forward lamb shank I’ve ever had you’re going to have to take this away great thank you I mean I wasn’t serious it’s got a great flavor on it good all around Greek food there’s always a crowd there’s always a line next in line please anybody ready I can hear this place going a million miles hour out there does it ever slow down I’m glad to say no thank you very much how many petas you guys go through in a week 12,000 want you to play two sandwiches and those big hunks of yo 15 a day of those mhm and a dozen scratch made desserts from classic baklava flaky and it’s fresh to something most folks have never heard of ladas Lumas now that I can say it can you tell me what it is GRE Hy balls Greek honey balls Greek honey balls that’s it that’s all you need that’s all I need to that’s all you need to know all right so we got our flour sugar not very much of that not much salt uh vanilla just a touch and yeast yeast water assume it’s warm 80° 80° to make the correct Luca mes yes sir so we put it at a low speed first come over here look like donut batter well we’re going to let it rise for a while okay 30 minutes yeah let that yeast activate bunch of simmering water all right we’re going to do our sauce for the lcadas ladas you can also use this for uh The Baklava and kifi and the other pastries that we make okay sugar you sure that was enough sugar I don’t know we’ll see and we take some lemon juice little cinnamon steak and cinnamon steak let that cook for about 1 and 1/2 hour after that’s done then we’re going to add a honey so you let it reduce down a little bit more and then right before you’re ready to take it off the heat you’ll hit with the honey the honey that’s it honey sugar cinnamon lemon water syrup that’s it we got our DOTA rise now it goes into this bad boy what is this this is a Bel Shaw dut machine you just crank it and it just plps out little donuts and then we’ll uh cook them for about 5 minutes we separate them here look at the way they puffed up so quickly this whole apparatus is just to make lcus I want that on the back of the 67 so we’re done with these we’re going to take them put them in the honey oh they just go right in the that’s it just let them so don’t mess with them no no absolutely mess no I want you to mess with mess with them don’t mess with them yeah mess with them mess with them and these aren’t going to get soggy they’re still floating no it’s fine you want all the honey to get in there those are culinary booies in the shipyard of flavor town and then uh to top it off we’ve Ed powdered sugar and cinnamon wow dude watch this it just comes right out oh those are crazy they fill up with that juice inside them you bite into them they almost hot good good that’s not even good that’s great I’ve never seen these in my life this isn’t overly sweet the lemon is the first thing I recognize [Music] yeah those we next L everybody’s ready really need to come to Nik Nikos no surpris it’s always just dead on the food’s awesome I got chicken com for Hercules it has a a lot of heart and personality thank you very much it’s excellent this is as good as my mom one of my favorite places of all time good job brother thanks man like that one can I have the machine yes sir very nice whatever you want