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.
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.
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'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!
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 😊
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
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. 👍
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.
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.
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
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. 👍
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 I’ll be doing it right.
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!
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.
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.
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.
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
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.
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!"
Salut Chef! C'était vraiment le pied, mon ami. Il y a tellement de façons de préparer ce plat. Je fais aussi une purée de panais ou de chou-fleur pour ma présentation. Egalement un style campagnard ou fermier qui ressemble plus à un bourgingon avec des pommes de terre, des carottes, des oignons et des champignons ajoutés dans les 30 dernières minutes et bien sûr après que les champignons et les oignons aient été sautés. And please excuse my French, it's been over 25 years since I've had the opportunity to speak regularly.
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 !
Just made this - flavor was fantastic. At 6:45 "I'll put the equivalent Fahrenheit on the screen" looks like you didn't do that or forgot, but 160 degrees Celsius is 320 degrees Fahrenheit. Having said that, I ended up using the Convection Bake oven setting on my LG gas oven at 340 degrees for 3 hours, and it came out perfect. (Note: I had to actually set the temperature to 365 to get it to set to 340, as LG "converts" for you on the fly from conventional, but that's a problem if you're using a convection temperature to begin with.) Oh, and I used a red wine, not a port - I was NOT going to go buy a bottle of port just to use 150mL (5.0721 oz) of it; that's ridiculous. But thank you so much for this recipe!
Je viens de faire vos souris d’agneau : un véritable régal. C’est un morceau que mon mari n’apprécie pas. La prochaine fois, je lui ferai un filet grillé... il a « volé « la 1/2 de la sauce. Excellente recette pour Pâques, à condition d’être déconfinés d’ici-la.
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, 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.
I prefer using a fortified wine such as port etc in comparison to just wine, it gives a much more interesting flavour profile and works well in tomato sauces.
Hi Stefan, amazing recipe and I am going to prepare it for Christmas dinner for 5 persons. So I have 5 lamb shanks to cook . Should I double the ingredients? Or should I just follow the portion you used on the video? Please reply. Thanks
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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.
Braising is my favorite technique by far. Cheap cuts can turn into such elegance.
My wife and I adore this channel!!!!
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!👍
I made this and my wife loved it and she never eats lamb but she loves this one
I’ve been dreaming about a good lamb shank recipe for weeks now...thank you sir
This is such a great channel, you're an excellent teacher and you deserve way more subs. Thanks chef!
😋
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.
🙂👍👨🏻🍳
Oh, when you added the butter at the end you had my heart.
😂❤
Lamb shanks are my favorite, but it’s the marrow that i look forward to after I’ve finished everything else.
Bonjour,
J ai fait cette recette pour les fêtes avec ma belle mère et elle, et nous étions tous épatés. Bravo et merci encore !
What a great channel. The love and respect shown for the process makes watching such a joy. Incroyable :-)
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'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!
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
Wow that looks Great need to try this love Lamb ....Sauce looks amazing ...Stephane an Artist ....Bravo 🥂👏
Super channel. My mum was French.. your channel brings back beautiful memories. Thanks
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 🙂👍👨🏻🍳
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
Merci beaucoup mon cher stéphane.......j'aime tes recettes .....
Tu es mon chef français préféré❤️ .
# L'amour de l'Inde
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. 👍
ok.. followed it exactly and its perfect. WOW The sauce is amazing.
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.
Thnx.I am from Turkey and this channel my favorite...
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
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.
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.
Thanks!
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.
Super video! I applauded for A$5.00 👏👏
Excellent demonstration. I learnt a lot. Thank you!
Love lamb... this looks wonderful 🍷
Thank you.. I agree with the others, you are a great teacher!
After other less toothsome lamb shanks, this recipe is magnifique! Thank you
I'm glad I came back to your channel! Thank you! I learn mise en place.
Welcome back! plenty of new content to browse😀
Buena explicación para mi clase de mañana así ya voy preparado con las técnicas usadas y mayor aprendizaje . Gracias.
Very smart and excellent teacher
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. 👍
Thank you for explaining braising so well. This looks like the best recipe on RUclips. Delicious! 😀
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 I’ll be doing it right.
Tried this Sunday lunh my wife said it was the best lamb ever
Another really good looking lamb dish. Cheers, Stephane!
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!
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.
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.
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
Love the way you talk about food - great video, great channel.
The color of the sauce is so good
👍👌 You're almost at the 1million mark my friend well done 👏
Oh wow thank you so much for sharing this. Lamb is my favourite meat. I am a new subscriber and very new to RUclips. Good morning from Australia 🇦🇺
👁❤️👁 love your techniques Stefan!!! Merci Beaucoup!
Thank-you for the uncomplicated tutorial.
So thrilled I found you!
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
Wonderful recipe Stephane. I love lamb. Its also delicious in a white semi-cream sauce which includes artichokes, carrots and potatoe.
Wonderful teacher and beautiful cook
Great Recipe from begining to end. Y made it for 10 people and worked great. Thanks
Nourriture excellente!
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.
Making the same tonight for my friends as well. Such a fun dish to make
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 sauce was amazing and the lamb was delicious and fell right off the bone. Thanks for this recipe and cooking demonstration.
🙂👍👨🏻🍳
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!"
The "Sauce is Boss"!😇 Thank you
Salut Chef! C'était vraiment le pied, mon ami. Il y a tellement de façons de préparer ce plat. Je fais aussi une purée de panais ou de chou-fleur pour ma présentation. Egalement un style campagnard ou fermier qui ressemble plus à un bourgingon avec des pommes de terre, des carottes, des oignons et des champignons ajoutés dans les 30 dernières minutes et bien sûr après que les champignons et les oignons aient été sautés. And please excuse my French, it's been over 25 years since I've had the opportunity to speak regularly.
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.
Merci beaucoup, Mon cher Monsieur
my pleasure
J'EN VEUX!!! TOUT DE SUITE!!!
Amazing looking dish, thank you again:-)
I always look for your recipe and make it simple thank you
That looks absolutely delicious
Wow enak banget nih😋kayanya bikin ahh ntar😀
환상적 요리네요~간단 재료로 풍성하게~wonderful cooking!!
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 !
Beautiful Stephane! You make it look easy.
I really appreciate your clear instructions. Thank you!
I am using a pressure pot insted of oven.Wonderfull!!!🥼🥩🥩🥩🐑🐑🐑🐏🐏🐏😋😋😋😋👏👏👏👏
Guten Appetit Monsieur, prima😋
I love lamb shanks.. got to try this one. Thank you Stephan. x
Just made this - flavor was fantastic. At 6:45 "I'll put the equivalent Fahrenheit on the screen" looks like you didn't do that or forgot, but 160 degrees Celsius is 320 degrees Fahrenheit. Having said that, I ended up using the Convection Bake oven setting on my LG gas oven at 340 degrees for 3 hours, and it came out perfect. (Note: I had to actually set the temperature to 365 to get it to set to 340, as LG "converts" for you on the fly from conventional, but that's a problem if you're using a convection temperature to begin with.) Oh, and I used a red wine, not a port - I was NOT going to go buy a bottle of port just to use 150mL (5.0721 oz) of it; that's ridiculous. But thank you so much for this recipe!
That was amazing!
I absolutely love lamb!
Very nice - on tomorrow's menu - merci!
Je viens de faire vos souris d’agneau : un véritable régal. C’est un morceau que mon mari n’apprécie pas. La prochaine fois, je lui ferai un filet grillé... il a « volé « la 1/2 de la sauce. Excellente recette pour Pâques, à condition d’être déconfinés d’ici-la.
I made your Coq au Vin last week and it was fabulous. This week it’s Lamb Shanks. Brownie points secured😏
I don't have an oven but braising it low and slow on the stove with a French oven gets good results too.
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, 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.
I prefer using a fortified wine such as port etc in comparison to just wine, it gives a much more interesting flavour profile and works well in tomato sauces.
💗 Merci for explaining everything in the history of cooking love it 💗
Bravo!
This reminded of pavé d'autruche avec porto (austriche steak with port wine.)
Yummy! Looks so delicious
Going to try it tomorrow!
This looks delicious. Will try it tomorrow. Thank you.
This is great and informative! I made this at home recently :)
Hi Stefan, amazing recipe and I am going to prepare it for Christmas dinner for 5 persons. So I have 5 lamb shanks to cook . Should I double the ingredients? Or should I just follow the portion you used on the video?
Please reply.
Thanks
13:10
Thank you for sharing your talent and knowledge, simply delicious.
🙂👍👨🏻🍳