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How To make Braised Lamb Shanks~
8 Small Or 4 Med. Lamb Shanks
45 Milliliters Olive Oil
50 Grams Tomato Puree
2 Carrots
Sliced
125 Grams Canned Tomatoes :
Chopped
350 Milliliters Red Wine
350 Milliliters Lamb Stock
5 Milliliters Rosemary Leaves Finely Chopped
5 Milliliters Thyme Leaves :
Finely Chopped
2 1/2 Milliliters Allspice
Salt And Freshly Ground Black Pepper 5 Milliliters To 10 Arrowroot, Mixed With A Little Water
Thyme Sprigs -- To Garnish
Heat half of the olive oil in a heavy flame-proof casserole. Add the onion and saute for 3 to 4 minutes until soft. Add the garlic and cook for a further 2 minutes. Add the tomato puree, carrots, tomatoes, wine, stock, herbs, allspice and seasoning. Bring to the boil.
Heat the remaining olive oil in a heavy-based frying pan and brown the lamb shanks on all sides. Add the lamb to the casserole, cover and cook in a preheated oven at 180 C (350 F) for 1 1/2 to 2 hours, stirring from time to time, until the meat comes away from the bone easily. Lower the oven temperature to 110 C (225 F).
Lift the lamb shanks out of the casserole and place in an oven-proof dish; keep warm in the oven. Strain the sauce into a saucepan and boil steadily until reduced by about half. Add the arrowroot to thicken the sauce slightly if necessary and heat, stirring, until thickened. Place the lamb on a warmed serving plate and pour on the sauce. Garnish with thyme and serve.
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Saba Braised Lamb Shanks - Tender Braised Lamb Shanks with Saba Grape Syrup
Learn how to make a Saba Braised Lamb Shanks recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Saba Braised Lamb Shanks Recipe!
Super Tender and Tasty Caribbean Style Slow Braised Lamb Shank
To Marinade Lamb Shank
2 Lamb Shank
2 tsp Coriander Seeds
2 tbsp Green Seasoning
1 tsp Cumin
1 tsp Blackpepper
2 tsp Salt
2 tsp Chicken Knorr Seasoning or Seasoning cubes or Maggi
2 tsp Cajun Seasoning
1 tsp All Spice
Oil
* Save 1 tbsp of Marinade
2 Carrots
2 Potatoes
2 tbsp Tomato Paste
2 Medium Onion
4 Green Onion
2 tsp Paprika
2 tsp Chilli Flakes( optional)
1 Scotch Bonnets
4 -5 Mini Sweet Peppers or 2 Bell Peppers
5 Garlic Cloves
½ Thumpsize Ginger
1 tbsp Marinade
Adjust taste with Salt.
#lamb #lambshanks #caribbean
How To Make Melt In Your Mouth Lamb Shanks
This Easter, make these incredibly easy melt in your mouth lamb shanks over a bed of creamy polenta with a gremolata garnish.
Recipes:
Easter Lamb Shanks
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Learn how to braise lamb shanks and make a port wine sauce
Learn to braised lamb shanks the easy way and serve them with a delicious rosemary and port wine sauce. Written recipe here:
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????????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:
Fine mesh sieve:
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The Mauviel pan I use plus good copper models:
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Heavy duty cutting board (wood):
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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:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
Lamb Shanks with Red Wine Sauce
A stunning, classic way to slow cook lamb shanks.
Lamb shanks with roasted garlic sauce | celeriac purée | broccolini
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***RECIPE, SERVES 4***
For the lamb
4 whole lamb shanks (maybe get an extra one in case you get a small one)
2 heads of garlic
1 lemon
butter
olive oil
salt
pepper
mustard powder (very optional)
cayenne pepper (or any other dried chili powder)
For the celeriac purée à la Raymond Blanc
1 big celery root, or two smaller ones
butter
milk
salt
cayenne pepper (or any other dried chili powder)
lemon (you can use the same one you use for the lamb sauce)
Also get a green vegetable if you're into that — I did two bunches of broccolini
Put the shanks in a roasting tray. Cut the tops off the garlic heads so that each clove has an escape hatch and throw the heads in the tray. Toss everything with olive oil and seasonings (I used salt, pepper and mustard powder). Put the tray under the broiler/grill in the oven and brown the shanks for a few minutes, stopping once to flip them. (If you don't have a broiler/grill, you could preheat your oven on its highest baking temperature.) Cover the tray tightly in foil to trap steam, reduce heat to 285ºF/140ºC, and roast slowly until the meat is ready to fall off the bone and the garlic is soft and golden — mine took 4 hours.
While you're waiting you can make the celery root purée. Peel the celery root and then cut it into small pieces (grating it with the large holes on a box grater might be even better). Melt some butter into a pan (enough to generally coat), dump in the pieces, and cook for about 10 minutes, stirring frequently, until the pieces have softened a bit — stop before anything gets very brown. Pour in just enough milk to cover everything, reduce the heat to low, cover and simmer until the pieces are soft — I did an hour but that was probably overkill. The milk will curdle during cooking, FYI.
Strain/pour any loose liquid out of the pan and reserve it. Dump the solids in a food processor and blitz until as smooth as possible — add back in any liquid to get the texture you want. Mix in salt and cayenne to taste, along with a squeeze of lemon (that's mostly to reduce enzymatic browning). You can reheat this in the microwave when it's time to eat. If you have any more reserved liquid, you can use that in the lamb sauce.
When the lamb is done, transfer the shanks to a baking sheet and set aside. Remove the garlic heads and set aside. Put the baking tray on a burner and boil off the water from any accumulated meat juice sloshing around under the rendered lamb fat. Pour the fat off and discard (or save for roasted potatoes another day) while keeping all the other brown bits in the tray. Squeeze in the roasted garlic. Deglaze the pan with the reserved liquid from the celeriac, or use wine/water/whatever. Mash up the garlic cloves and add more liquid if necessary to get the sauce texture you want. You could strain it at this point if you want it to be extra-pretty.
Taste the sauce for seasoning and adjust. Turn the heat off, and when the bubbling has stopped, slowly melt in as much butter as you want to enrich and thicken the sauce a bit. Finish with lemon juice to taste.
When you're ready to eat, return the lamb shanks to the oven and increase the temperature to 400ºF/200ºC. Roast them another 5 minutes or so just to crisp their exteriors. You could steam a green veggie at this point, as I did with some broccolini. Plate everything up and top with sauce.