Learn how to braise lamb shanks and make a port wine sauce
VloĆŸit
- Äas pĆidĂĄn 3. 03. 2021
- Learn to braised lamb shanks the easy way and serve them with a delicious rosemary and port wine sauce. Written recipe here: bit.ly/3hlHdNJ
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đ§ đ„INGREDIENTSđ„đ§
1.2 kilos (roughly 2.5 pound) lamb shanks
1 white onion
1 medium size shallot
1 carrot
2 garlic cloves
1 bay leaf
1 heaped teaspoon tomato paste
salt and pepper to season
500 ml brown lamb stock or beef stock
150 ml ruby port wine
2 small twigs of rosemary
25 grams plain unsalted butter
2 tablespoons grapeseed or sunflower oil
Cooking notes: I have cooked this at 160 degrees Celsius for 2h30 minutes in a fan forced oven on the middle oven shelf and it worked fine for me. however depending on your oven things may be be different. so keep an eye on the reduction of the sauce during the cooking and if needed add some more stock (or water if you ran out of cooking stock). you can also just use a lower temperature of 160 degrees Celsius instead of 170.
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amzn.to/2VLiB84 - Jak na to + styl
Braising is my favorite technique by far. Cheap cuts can turn into such elegance.
Braising is among the best techniques. Turns tough cuts into such tasty delicate treats.
and itâs easy too đđšđ»âđł
Yeah, a lot of people don't know how to do chicken breasts too well. Super easy to give 'em a sear, a turn, and then fill your skillet half way with some stock. Juiciness assured. Plus, you can chuck whatever you want in there. Vegetables like in the video here...rice...whatever.
Lamb shanks are my favorite, but itâs the marrow that i look forward to after Iâve finished everything else.
I tried this recipe about a month ago (with red wine) and it was superb. Iâm preparing to make it today again. A1 recipe sir!đ
I made this and my wife loved it and she never eats lamb but she loves this one
Iâve been dreaming about a good lamb shank recipe for weeks now...thank you sir
What a great channel. The love and respect shown for the process makes watching such a joy. Incroyable :-)
Made this and was genuinely one of the tastiest dishes I have ever made. Thanks for the recipe - love the sweetness of the port.
I love lamb shanks served with polenta. Thank you for the cooking techniques. I need to try your sauce method and cook the shanks with port now!
My wife and I adore this channel!!!!
Thank you for explaining braising so well. This looks like the best recipe on CZcams. Delicious! đ
This is such a great channel, you're an excellent teacher and you deserve way more subs. Thanks chef!
đ
Hey Stephane! Thank you for this delicious recipe that I am cooking for the first time tonight. I have cooked other versions of Braised Lamb Shanks and since it is Autumn now Down Under, I am taking the seasonal cue to start braising (this is the first one of the season). Instead of your Ruby Port, I am using Tawny Port and planning to serve this with Mash Potatoes and greens. The hardest part of this recipe is the waiting, which is not easy when you are hungry. Cheers!
OMG, my mother used to make these! So luscious. Just ordered shanks and canât WAIT to cook †thank you for everything, love your true, clear lessons , you are the best.
ok.. followed it exactly and its perfect. WOW The sauce is amazing.
OMG this lamb looks so good. I will definitely try it. My husband loves many of the recipes I tried. Thank you for teaching us. Great recipes, great teacher. đ
Love the treatment of the braised lamb shanks. Port was the big surprise, but thinking of how well port works with mushrooms and other hearty foods it makes perfect sense.
đ Merci for explaining everything in the history of cooking love it đ
Youâre so underrated. Absolutely love your channel!
Really interesting presentation and tutorial, very easy to follow, thank you so much. Many years ago I used to visit a pub In Worcestershire who cooked the most beautiful lamb shanks and she used port and rosemary for the sauce, but also a few red lentils. Sadly itâs all gone now, just lovely memories. Probably my most favourite dish. đ
Iâm making this recipe tonight and even through preparation itâs fun to do! Couldnât get the exact port in the video but I still got a ruby one. Excited to see how it comes out!
Fantastic! My absolute favorite dish. Your channel has inspired me to cook so many traditional French dishes. I appreciate all you do.
thanks a lot đđđšđ»âđł
Wow that looks Great need to try this love Lamb ....Sauce looks amazing ...Stephane an Artist ....Bravo đ„đ
I really appreciate your clear instructions. Thank you!
It is a simple recipe, but it has become a very nice lamb food. The decor is also simple and nice. The kitchen is particularly nice.
Bonjour,
J ai fait cette recette pour les fĂȘtes avec ma belle mĂšre et elle, et nous Ă©tions tous Ă©patĂ©s. Bravo et merci encore !
Super channel. My mum was French.. your channel brings back beautiful memories. Thanks
Amazing, I've been a chef for a good couple of years now and I come to your channel to learn new things and perfect my craft. Keep it up
Looks amazing ! Will definitely make for Easter â€
Thank you so much for this tutorial. I followed it to the letter, and my family were so impressed! They actually wanted more! I used a red Shirazz rather than the Port and it still worked beautifully. Next time, Iâll use Port. This was my first attempt at French cooking. My 13 year old daughter said âit was very lightâ. I suppose in the sense, that I usually make meals in a rustic way, a la Jamie Oliver. I took her comment as a big tick. Thanks once again for helping me with my cooking experience.
Another really good looking lamb dish. Cheers, Stephane!
đâ€ïžđ love your techniques Stefan!!! Merci Beaucoup!
Thnx.I am from Turkey and this channel my favorite...
That looks absolutely delicious
íìì ì늏ë€ì~ê°ëš ìŹëŁëĄ íì±íêČ~wonderful cooking!!
Always enjoy your cooking videos! Thanks đđđŸ
Beautiful Stephane! You make it look easy.
Oh, when you added the butter at the end you had my heart.
The color of the sauce is so good
For saint Patrickâs day did something similar but used Guinness with chicken stock to braise the lamb shanks and substituted the carrots with garlic. Smelled beautiful and fell off the bone. Wonderful video! Helped out with making my dinner come out perfect thank you
Tried it in my family tonight and it turned out amazing. A couple of hours later and I'm still extremely satisfied with how it tasted. Plus it's really easy to make. But be aware you have to wait out the sauce. Boil it until it's the right consistency. Do not stop before that.
đđđšđ»âđł
Yummy! Looks so delicious
I've been a retail butcher on and off for 40+ years and nobody has ever been able to explain to me what braising means. I happened upon this channel just now and within a few minutes it was all revealed to me. Thanks Chef. This recipe is on my shopping list for tomorrow. Can not wait!
That was amazing!
Amazing looking dish, thank you again:-)
This is soooooo good! What magnificent flavour! The meat just falls off the bone and so so tender! Great presentation and has the perfect texture too! And the sauce is syrupy and shiny! Need I say more? This recipe is a total keeper and definitely one of my favourite!! Thank you so much for sharing! đxx
I always look for your recipe and make it simple thank you
This looks delicious. Will try it tomorrow. Thank you.
Thank you. Very good, nice details.
Love the way you talk about food - great video, great channel.
Bravo!
The "Sauce is Boss"!đ Thank you
Wonderful teacher and beautiful cook
After other less toothsome lamb shanks, this recipe is magnifique! Thank you
Wonderful recipe Stephane. I love lamb. Its also delicious in a white semi-cream sauce which includes artichokes, carrots and potatoe.
Nourriture excellente!
I absolutely love lamb!
I love lamb shanks.. got to try this one. Thank you Stephan. x
I made this for dinner tonight (2nd time I've made it). What a wonderful recipe! I fished the carrots out of braise before straining it, they were delicious. And that sauce! I'm trying to figure out how to make best use of the left over sauce. As Siskel and Ebert might have said, "Two yums up!"
Making the same tonight for my friends as well. Such a fun dish to make
This was amazingâŠMerci!!
Delightful, just delightful
Looks amazing!
Oh wow thank you so much for sharing this. Lamb is my favourite meat. I am a new subscriber and very new to CZcams. Good morning from Australia đŠđș
Very smart and excellent teacher
I am using a pressure pot insted of oven.Wonderfull!!!đ„Œđ„©đ„©đ„©đđđđđđđđđđđđđđ
I'm glad I came back to your channel! Thank you! I learn mise en place.
Welcome back! plenty of new content to browseđ
This is great and informative! I made this at home recently :)
Buena explicación para mi clase de mañana asà ya voy preparado con las técnicas usadas y mayor aprendizaje . Gracias.
Thanks!
I am excited to prepare this dish! Itâs 3am in Las Vegas, and after watching you cook, I can almost smell it. Lamb is my favorite meat. Thank you for sharing this technique đ
Get some sleep dognobbit
This is great thanks đ
Thank you for very clear explanations along the way. Looks like I made a few mistakes the first time I tried to braise something, including too much stock and not reducing the sauce at the end. But the next time I try to braise Iâll be doing it right.
Great recipe! Will try it out
I made your Coq au Vin last week and it was fabulous. This week itâs Lamb Shanks. Brownie points securedđ
Thank-you for the uncomplicated tutorial.
This looks very good!
I love lamb, but have never tried it in this manner. Thank you Stephane for the recipe and education, and most importantly, the inspiration! If it does not work out just right the first time, there is always the left-over Porto :) and you can discuss the process with your dining friends.
Thank you
Very nice - on tomorrow's menu - merci!
Love lamb... this looks wonderful đ·
Thank you.. I agree with the others, you are a great teacher!
J'EN VEUX!!! TOUT DE SUITE!!!
Great Recipe from begining to end. Y made it for 10 people and worked great. Thanks
Can't wait to eat this
Yummy allways health and wellness
Thanks for the best chef in the world
Thanks for all recipes đđșâ€ïžđșđč
Simply good. I actually make this often. Some people don't like the gameyness. So I put it salted boiling water for 5 mins with bay leaf and ginger. Pat dry,rub some oil on,sprinkle some flour on, and brown. Then, start your process. Amazing.
Made this tonight and it turned out fantastic!! I used muscat and red wine as I had no port and it still is delicious. Thanks for your detailed video.
Really appreciate you sharing your skills and recipes. Thank you
Muscat is very similar to port, as in the sweetness.
Thank you for sharing your talent and knowledge, simply delicious.
đđđšđ»âđł
đđ You're almost at the 1million mark my friend well done đ
Beautiful, that lamb unctuous & looked butter soft . Can just imagine it on a plate with some mashed potatoes & little glazed carrots or parsnips.
Always enjoy your videos, but that one really had my mouth watering.
Tonight I made pork chops, but I had a secret weapon - the sauce left over from my adventure in making lamb shanks with port reduction. I used a cast-iron pan with ribs to sear salt and peppered and lightly oiled chops. In another pan I cooked a bunch of medium sliced button and crimini mushrooms with a bit of fine sliced onion. When the chops went over onto their second side I let them cook a minute then dumped in the now cooked mushrooms and onions, then I added the left over lamb shanks sauce. OMG the chops were soooo good. That sauce is devastating. Thank you again for this recipe, not only is it great in it's own right but the left over sauce gives it a double whammy. Tres bien for shure.
Thanks
So thrilled I found you!
Merci beaucoup mon cher stéphane.......j'aime tes recettes .....
Tu es mon chef français prĂ©fĂ©rĂ©â€ïž .
# L'amour de l'Inde
This sauce was amazing and the lamb was delicious and fell right off the bone. Thanks for this recipe and cooking demonstration.
đđđšđ»âđł
Wow enak banget nihđkayanya bikin ahh ntarđ
I don't have an oven but braising it low and slow on the stove with a French oven gets good results too.
iâm trying this tomorrow ! :-)))))
Merci beaucoup, Mon cher Monsieur
my pleasure
Yum