Скачать с ютуб Learn how to braise lamb shanks and make a port wine sauce в хорошем качестве

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: https://bit.ly/3hlHdNJ 🧑‍🍳 ENROLL IN MY FRENCH COOKING COURSE FOR BEGINNERS: https://bit.ly/2QZM7TX 😀 SUBSCRIBE TO MY CHANNEL: https://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: https://amzn.to/343Pvn4 Fine mesh sieve: https://amzn.to/3rmCUW0 ********************************************************************************** IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL 🧑‍🍳 ENROLL IN MY FRENCH COOKING COURSE FOR BEGINNERS: https://bit.ly/2QZM7TX 🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: https://bit.ly/2Of3oJD 🎗️ join the FCA community on Patreon: https://bit.ly/2XaXw3F 🗣️ Spread the word about the channel and the website 🛒 Visit my Amazon cookware page: https://amzn.to/2sQZd9z. UTENSILS AND COOKWARE STARTER KIT ( affiliate links) The cast iron pan I always use: https://amzn.to/343Pvn4 ****************************************************** The Mauviel pan I use plus good copper models: https://amzn.to/2RHSACP ******************************************************* Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei Heavy duty cutting board (wood): https://amzn.to/2H4J5ZR Essential utensil set: https://amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: https://amzn.to/2Vj0Flx Measuring cups set: https://amzn.to/2ViYkqT Great starter cookware set (tri-ply clad): https://amzn.to/2DWJD2a A good nonstick pan: https://amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi KNIVES AND KNIFE SETS: ******************************************************* Great value chef knife: https://amzn.to/2vKiB9M Forged knife set (mercer culinary): https://amzn.to/2WuDZvs Fibrox knife set (victorinox): https://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: https://amzn.to/2FW7ses How to cook pastry: https://amzn.to/2HrmKbz *************************************************** For people wanting to learn technique like in culinary school: The professional chef: https://amzn.to/2H4xPfW Le garde manger: https://amzn.to/3001yOH Paul Bocuse Institute culinary book: https://amzn.to/2H4jr7y The complete robuchon: https://amzn.to/30172cb The professional Patry chef: https://amzn.to/301Q3WX Baking and pastry, mastering the art: https://amzn.to/2vCU0Ue Beautiful French Pastry recipe book: https://amzn.to/2H2a1tc CULINARY REFERENCE GUIDES: ************************************* Escoffier culinary guide (in english): https://amzn.to/2PP8ZUr Larousse gastronomique: https://amzn.to/2H4HWBK Le repertoire de la cuisine (in english): https://amzn.to/2H3TKE5 World atlas of wine: https://amzn.to/2VLiB84