Learn how to braise lamb shanks and make a port wine sauce
Вставка
- Опубліковано 3 бер 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
🧑🍳 ENROLL IN MY FRENCH COOKING COURSE FOR BEGINNERS: bit.ly/2QZM7TX
😀 SUBSCRIBE TO MY CHANNEL: bit.ly/2Of3oJD
🧅🥕INGREDIENTS🥕🧅
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.
Cookware:
Cast iron pan: amzn.to/343Pvn4
Fine mesh sieve: amzn.to/3rmCUW0
**********************************************************************************
IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL
🧑🍳 ENROLL IN MY FRENCH COOKING COURSE FOR BEGINNERS: bit.ly/2QZM7TX
🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: bit.ly/2Of3oJD
🎗️ join the FCA community on Patreon: bit.ly/2XaXw3F
🗣️ Spread the word about the channel and the website
🛒 Visit my Amazon cookware page: amzn.to/2sQZd9z.
UTENSILS AND COOKWARE STARTER KIT ( affiliate links)
The cast iron pan I always use:
amzn.to/343Pvn4
******************************************************
The Mauviel pan I use plus good copper models:
amzn.to/2RHSACP
*******************************************************
Great all around cutting board (polypropylene): amzn.to/2POc0Ei
Heavy duty cutting board (wood):
amzn.to/2H4J5ZR
Essential utensil set:
amzn.to/2Y3eIc2
Kitchen scales Us Oz and metric grams:
amzn.to/2Vj0Flx
Measuring cups set:
amzn.to/2ViYkqT
Great starter cookware set (tri-ply clad):
amzn.to/2DWJD2a
A good nonstick pan:
amzn.to/2VW02OF
A Great cast iron enameled French made pot (Staub): amzn.to/302BvXi
KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
amzn.to/2vKiB9M
Forged knife set (mercer culinary):
amzn.to/2WuDZvs
Fibrox knife set (victorinox):
amzn.to/2DRrbaV
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
Great books for home cook (from Leiths school foof and wine):
How to cook: amzn.to/2FW7ses
How to cook pastry: amzn.to/2HrmKbz
***************************************************
For people wanting to learn technique like in culinary school:
The professional chef:
amzn.to/2H4xPfW
Le garde manger:
amzn.to/3001yOH
Paul Bocuse Institute culinary book:
amzn.to/2H4jr7y
The complete robuchon:
amzn.to/30172cb
The professional Patry chef:
amzn.to/301Q3WX
Baking and pastry, mastering the art:
amzn.to/2vCU0Ue
Beautiful French Pastry recipe book:
amzn.to/2H2a1tc
CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):
amzn.to/2PP8ZUr
Larousse gastronomique:
amzn.to/2H4HWBK
Le repertoire de la cuisine (in english):
amzn.to/2H3TKE5
World atlas of wine:
amzn.to/2VLiB84 - Навчання та стиль
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 it’s easy too 🙂👨🏻🍳
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.
What a great channel. The love and respect shown for the process makes watching such a joy. Incroyable :-)
I tried this recipe about a month ago (with red wine) and it was superb. I’m preparing to make it today again. A1 recipe sir!👍
Lamb shanks are my favorite, but it’s the marrow that i look forward to after I’ve finished everything else.
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.
🙂👍👨🏻🍳
My wife and I adore this channel!!!!
I’ve been dreaming about a good lamb shank recipe for weeks now...thank you sir
I made this and my wife loved it and she never eats lamb but she loves this one
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!
I am excited to prepare this dish! It’s 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 😊
Get some sleep dognobbit
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!
Made this and was genuinely one of the tastiest dishes I have ever made. Thanks for the recipe - love the sweetness of the port.
This is such a great channel, you're an excellent teacher and you deserve way more subs. Thanks chef!
😋
You’re so underrated. Absolutely love your channel!
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. 👍
Looks amazing ! Will definitely make for Easter ❤
ok.. followed it exactly and its perfect. WOW The sauce is amazing.
That looks absolutely delicious
💗 Merci for explaining everything in the history of cooking love it 💗
Thank you for explaining braising so well. This looks like the best recipe on UA-cam. Delicious! 😀
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 🙂👍👨🏻🍳
Beautiful Stephane! You make it look easy.
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.
OMG, my mother used to make these! So luscious. Just ordered shanks and can’t WAIT to cook ❤ thank you for everything, love your true, clear lessons , you are the best.
환상적 요리네요~간단 재료로 풍성하게~wonderful cooking!!
That was amazing!
Another really good looking lamb dish. Cheers, Stephane!
I really appreciate your clear instructions. Thank you!
Yummy! Looks so delicious
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, I’ll use Port. This was my first attempt at French cooking. My 13 year old daughter said “it was very light”. 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.
I’m making this recipe tonight and even through preparation it’s fun to do! Couldn’t get the exact port in the video but I still got a ruby one. Excited to see how it comes out!
I love lamb shanks.. got to try this one. Thank you Stephan. x
Amazing looking dish, thank you again:-)
Always enjoy your cooking videos! Thanks 😊👍🏾
Wow that looks Great need to try this love Lamb ....Sauce looks amazing ...Stephane an Artist ....Bravo 🥂👏
👁❤️👁 love your techniques Stefan!!! Merci Beaucoup!
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.
Wonderful recipe Stephane. I love lamb. Its also delicious in a white semi-cream sauce which includes artichokes, carrots and potatoe.
Looks amazing!
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!
Thank you. Very good, nice details.
The "Sauce is Boss"!😇 Thank you
Bonjour,
J ai fait cette recette pour les fêtes avec ma belle mère et elle, et nous étions tous épatés. Bravo et merci encore !
Oh, when you added the butter at the end you had my heart.
This looks delicious. Will try it tomorrow. Thank you.
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 it’s all gone now, just lovely memories. Probably my most favourite dish. 👍
Great recipe! Will try it out
This is great and informative! I made this at home recently :)
Thnx.I am from Turkey and this channel my favorite...
Wonderful teacher and beautiful cook
Love lamb... this looks wonderful 🍷
Thank you.. I agree with the others, you are a great teacher!
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.
This was amazing…Merci!!
I always look for your recipe and make it simple thank you
Love the way you talk about food - great video, great channel.
Very smart and excellent teacher
Oh wow thank you so much for sharing this. Lamb is my favourite meat. I am a new subscriber and very new to UA-cam. Good morning from Australia 🇦🇺
Delightful, just delightful
Super channel. My mum was French.. your channel brings back beautiful memories. Thanks
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.
For saint Patrick’s 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
Bravo!
After other less toothsome lamb shanks, this recipe is magnifique! Thank you
Thank you for sharing your talent and knowledge, simply delicious.
🙂👍👨🏻🍳
So thrilled I found you!
This is an absolutely amazing recipe, I made it a week ago and it was probably the tastiest dish I think I've ever made, the meat had such an amazing buttery texture to it. I served it with mashed potatoes and saved the carrots from the braise, they were too good to leave behind.
I tried making this again, but with a much bigger piece of meat, a leg, but just the shank portion. It was a bit dry, still quite tasty but nowhere near the same result as the shanks. Since it was much bigger, should I have kept cooking it even longer, like 3-4 hours? I did around 2 hours. (When I did the shanks, it only took 1.5 hours and they were noticeably super tender)
Did you ever figure this out? I’ve made this successfully a few times as per this video but I want to scale it up to a 10 lb leg. Any tips to adjust the recipe for a large leg like that?
@@BorderlineOCD In France we do something as "Gigot de 7 heures" which means "7 hours lamb leg". It turns out like a confit. We either do a long cooking time or a fast one like 1h30 for it to be pinkish like rosbif. But search for 7 hours lamb leg !
I absolutely love lamb!
I add an anchovy filet. Fish with meat sounds strange but you don't get a fishy taste instead you get an incredible umami boost to the flavour of the lamb shanks.
An ancient technique for many dishes this is 👍
Very interesting, at what stage do you ad it?
Can't wait to eat this
The color of the sauce is so good
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.
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!"
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
Thank-you for the uncomplicated tutorial.
I made your Coq au Vin last week and it was fabulous. This week it’s Lamb Shanks. Brownie points secured😏
I'm glad I came back to your channel! Thank you! I learn mise en place.
Welcome back! plenty of new content to browse😀
This looks very good!
Thanks!
I am using a pressure pot insted of oven.Wonderfull!!!🥼🥩🥩🥩🐑🐑🐑🐏🐏🐏😋😋😋😋👏👏👏👏
This sauce was amazing and the lamb was delicious and fell right off the bone. Thanks for this recipe and cooking demonstration.
🙂👍👨🏻🍳
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! 🙏xx
This is great thanks 😇
Very nice - on tomorrow's menu - merci!
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.
👍👌 You're almost at the 1million mark my friend well done 👏
Beautiful cut - never seen like this. My favorite dish when I can get good lamb, which is very rare here in Alaska. I think wild goat done this way would be great as well. Always so hungry after watching you cook. Thanks.
I want to try that goat braise..!
Works well with version
Really tasty. Shanks comes from old English and means legs, for some reason the Scandinavian word leg replaced. It survives in this great dish.
Thank you
Great Recipe from begining to end. Y made it for 10 people and worked great. Thanks
Yummy allways health and wellness
Thanks for the best chef in the world
Thanks for all recipes 😘🌺❤️🌺🌹
Making the same tonight for my friends as well. Such a fun dish to make
Nourriture excellente!
J'EN VEUX!!! TOUT DE SUITE!!!
i’m trying this tomorrow ! :-)))))
I don't have an oven but braising it low and slow on the stove with a French oven gets good results too.
Merci beaucoup, Mon cher Monsieur
my pleasure
cool channel, I attended a French culinary school many years ago. I have not enjoyed a good lamb shank in a while, sounds pretty good.
simple but great flavors
@@FrenchCookingAcademy sometimes the simplest of recipes are indeed the best, some try to cover up with too many things.
Thanks
Merci beaucoup mon cher stéphane.......j'aime tes recettes .....
Tu es mon chef français préféré❤️ .
# L'amour de l'Inde