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Learn to braised lamb shanks the easy way and serve them with a delicious rosemary and port wine sauce. in tis video we will explain what is the braising cooking method and how to use this cooking technique at home to make lots of delicious recipes.
🧅🥕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
Cookware:
Cast iron pan:
Fine mesh sieve:
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UTENSILS AND COOKWARE STARTER KIT ( affiliate links)
The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: