Learn how to braise lamb shanks and make a port wine sauce

[@Lat41]

Braising is among the best techniques. Turns tough cuts into such tasty delicate treats.

[@FrenchCookingAcademy]

and it’s easy too 🙂👨🏻‍🍳

[@lordmonty9421]

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.

[@aaronnava3121]

Braising is my favorite technique by far. Cheap cuts can turn into such elegance.

[@utahgetmetwo456]

Fantastic! My absolute favorite dish. Your channel has inspired me to cook so many traditional French dishes. I appreciate all you do.

[@FrenchCookingAcademy]

thanks a lot 🙂👍👨🏻‍🍳

[@sigraheiminn]

What a great channel. The love and respect shown for the process makes watching such a joy. Incroyable :-)

[@willyum3920]

This is such a great channel, you're an excellent teacher and you deserve way more subs. Thanks chef!

[@aangraham8536]

😋

[@clivejonathan614]

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!👍

[@peterauerbach5593]

My wife and I adore this channel!!!!

[@mdayanali6733]

Merci beaucoup mon cher stéphane.......j'aime tes recettes ..... Tu es mon chef français préféré❤️ . # L'amour de l'Inde

[@125phr]

Wow that looks Great need to try this love Lamb ....Sauce looks amazing ...Stephane an Artist ....Bravo 🥂👏

[@ilamichaelson8269]

I'm glad I came back to your channel! Thank you! I learn mise en place.

[@FrenchCookingAcademy]

Welcome back! plenty of new content to browse😀

[@andypandy8569]

Excellent demonstration. I learnt a lot. Thank you!

[@billybob0092]

I’ve been dreaming about a good lamb shank recipe for weeks now...thank you sir

[@willynilly7]

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!

[@Getpojke]

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.

[@Nafregamisrocanob]

Lamb shanks are my favorite, but it’s the marrow that i look forward to after I’ve finished everything else.

[@wendyellis6402]

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 😊

[@joelhammer3538]

Get some sleep dognobbit

[@ChristianResebo]

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.

[@FrenchCookingAcademy]

🙂👍👨🏻‍🍳

[@nessimkhelifi744]

Bonjour, J ai fait cette recette pour les fêtes avec ma belle mère et elle, et nous étions tous épatés. Bravo et merci encore !

[@internationalfranchisealli5547]

Super channel. My mum was French.. your channel brings back beautiful memories. Thanks

[@kenf4196]

I made this and my wife loved it and she never eats lamb but she loves this one

[@Caroline-fy9vy]

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. 👍

[@heyya7464]

You’re so underrated. Absolutely love your channel!

[@k-bitstudio3268]

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.

[@milawise2356]

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

[@SmallWonda]

Very nice - on tomorrow's menu - merci!

[@yve2009rn]

Love lamb... this looks wonderful 🍷

[@yve2009rn]

Thank you.. I agree with the others, you are a great teacher!

[@mrocheleau7946]

ok.. followed it exactly and its perfect. WOW The sauce is amazing.

[@victoramor-ok3zt]

Buena explicación para mi clase de mañana así ya voy preparado con las técnicas usadas y mayor aprendizaje . Gracias.

[@crystalrader805]

Oh, when you added the butter at the end you had my heart.

[@elizabethwesterschulte9924]

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.

[@RayRay-rk5bd]

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.

[@craigmetcalfe1749]

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!

[@dwaynewladyka577]

Another really good looking lamb dish. Cheers, Stephane!

[@opwave79]

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.

[@dynasty1910]

Thank you for explaining braising so well. This looks like the best recipe on KZbin. Delicious! 😀

[@stevenhall9642]

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

[@CtimeBoy]

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

[@txsjohnny]

Muscat is very similar to port, as in the sweetness.

[@nadirali4039]

Thnx.I am from Turkey and this channel my favorite...

[@jazzmusician46]

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.

[@anitahopkinsla]

👁❤️👁 love your techniques Stefan!!! Merci Beaucoup!

[@andybyron1]

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!

[@dryflyman7121]

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. 👍

[@marchgregoroff4605]

After other less toothsome lamb shanks, this recipe is magnifique! Thank you

[@allthatfluffnstuffQLDaustralia]

Oh wow thank you so much for sharing this. Lamb is my favourite meat. I am a new subscriber and very new to KZbin. Good morning from Australia 🇦🇺

[@paulquine6728]

Nourriture excellente!

[@mattshulstad8995]

Very smart and excellent teacher

[@ChateauShack]

J'EN VEUX!!! TOUT DE SUITE!!!

[@노원사는여자]

환상적 요리네요~간단 재료로 풍성하게~wonderful cooking!!

[@jbartlettcoys]

Love the way you talk about food - great video, great channel.

[@ginafriend1690]

Wonderful recipe Stephane. I love lamb. Its also delicious in a white semi-cream sauce which includes artichokes, carrots and potatoe.

[@susanwoodward7485]

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.

[@paulklee5790]

I want to try that goat braise..!

[@trevorsmith5597]

Works well with version

[@housemusicallnitelon]

Made this and was genuinely one of the tastiest dishes I have ever made. Thanks for the recipe - love the sweetness of the port.

[@jeanniebrooks]

This looks very good!

[@joekoscielniak8576]

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.

[@TREATSTHICK]

Yummy! Looks so delicious

[@hunterj985]

Amazing looking dish, thank you again:-)

[@BCSJRR]

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.

[@DrakeLovett]

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)

[@BorderlineOCD]

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?

[@rickross5421]

@@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 !

[@OutOfNamesToChoose]

That looks absolutely delicious

[@dorislaws8485]

Wonderful teacher and beautiful cook

[@jamesa7506]

👍👌 You're almost at the 1million mark my friend well done 👏

[@BCSJRR]

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!"

[@denisemusso2830]

That was amazing!

[@lucyvanderstar2137]

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

[@lucyvanderstar2137]

13:10

[@93mcmanus]

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

[@yanakusyana9997]

Wow enak banget nih😋kayanya bikin ahh ntar😀

[@edmonddespointes9037]

I always look for your recipe and make it simple thank you

[@rubianocarlos]

Great Recipe from begining to end. Y made it for 10 people and worked great. Thanks

[@graveurgraveur2691]

Bravo!

[@curthawkinsvoiceover]

Beautiful Stephane! You make it look easy.

[@sweetspiderling]

The color of the sauce is so good

[@christiansculinarycreations]

Making the same tonight for my friends as well. Such a fun dish to make

[@BonnieYDance]

This is great and informative! I made this at home recently :)

[@jannellemartinez1039]

I really appreciate your clear instructions. Thank you!

[@andypandy8569]

What about sawing off the base of the knuckle so you have access to the bone marrow?

[@tobyw9573]

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.

[@Moroccantasty]

Yummy allways health and wellness Thanks for the best chef in the world Thanks for all recipes 😘🌺❤️🌺🌹

[@suzannenorth308]

I made your Coq au Vin last week and it was fabulous. This week it’s Lamb Shanks. Brownie points secured😏

[@jeremiahs585]

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!

[@aminazacharya6751]

This is great thanks 😇

[@jeffgrow7224]

This sauce was amazing and the lamb was delicious and fell right off the bone. Thanks for this recipe and cooking demonstration.

[@FrenchCookingAcademy]

🙂👍👨🏻‍🍳

[@drgermany001]

The "Sauce is Boss"!😇 Thank you

[@silvan3197]

💗 Merci for explaining everything in the history of cooking love it 💗

[@RealGrooveRandom]

Always enjoy your cooking videos! Thanks 😊👍🏾

[@johanminnaar1074]

Thank-you for the uncomplicated tutorial.

[@Jakecooks]

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.

[@FrenchCookingAcademy]

simple but great flavors

[@Jakecooks]

@@FrenchCookingAcademy sometimes the simplest of recipes are indeed the best, some try to cover up with too many things.

[@אדוארדבלומנטל]

I am using a pressure pot insted of oven.Wonderfull!!!🥼🥩🥩🥩🐑🐑🐑🐏🐏🐏😋😋😋😋👏👏👏👏

[@adsingh54321]

Merci beaucoup, Mon cher Monsieur

[@FrenchCookingAcademy]

my pleasure

[@patriciawhite619]

I love lamb shanks.. got to try this one. Thank you Stephan. x

[@Stafford-d8u]

I absolutely love lamb!

[@diannecoil7284]

So thrilled I found you!

[@fragranthills]

Thanks!

[@francoisefincoeur5371]

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.

[@richardlittle6013]

Really tasty. Shanks comes from old English and means legs, for some reason the Scandinavian word leg replaced. It survives in this great dish.

[@videomejoe]

Thank you Chef, I was looking for something different and special to make tonight. I must admit, am confused why the carrots and onion where filtered out of the sauce and not served with the brazed shank, can you tell why to did that?

[@MarionMakarewicz]

Great video. But capture that side fond. I begin the reduction with lid on at high heat and that moistens the side fond and you can scrape it down to recover it. Thanks for the video,

[@LeavinMyTown]

Hi Stefan one of my favourite ways of preparing Lamb Shanks! Could you post a video for Quenelle de Brochet? I’ve tried al sorts of recipes but I’m never satisfied with the results

[@FrenchCookingAcademy]

difficult to find like nowadays 😕

[@LeavinMyTown]

@@FrenchCookingAcademy Yeah, that’s true. I’m based in the U.K. and I’ve never found anyone who sells pike. I’ve tried to substitute other freshwater fish like trout, but I think my problem is with the panade & how I mix it together

[@hzlkelly]

Can't wait to eat this

[@gunterbecker8528]

Guten Appetit Monsieur, prima😋

[@christoschristof]

I am seriously considering applying to take part in a future master chef tv show after following Stefan's amazing recipes and cooking techniques. Everything is clearly explained and presented. I have learned so so much...!