Thanks for the video. I am thinking of incorporating some things from your video. Tallow for me tho, seed & vegetable oils are inflammatory and mess up mitochondrial function.
@@aniorvs4780 just remember to go light on the vinegar. You want that acid to deglaze the bottom of the pan but you don't want it to overpower everything.
Yeah you're right. At the time, I was hoping to leave people wanting to order my book as all the ingredients are in there. With my videos now, I throw in all the ingredients. I've changed it up a lot since.
The ingredients are in the description. But here they are just in case. Ingredients: 1 two pound lamb shank (you could do a heavier shank if you want) 1 onion chopped 1 carrot sliced 2 stalks celery 2 teaspoons garlic cloves 1/2 bottle red wine 3 tomatoes diced with juices 2 cups chicken broth 2 cups beef broth 1 teaspoon oregano 1 teaspoon dried thyme 1 sprig rosemary 1 teaspoon salt 1 teaspoon Pepper Method: We will start by seasoning the lamb shank or shanks with salt and pepper and dried herbs. Make sure to massage the seasoning in to ensure the flavor gets into the meat. In a heavy sauce pot, add a Tablespoon of grapeseed oil in and allow to smoke lightly. Slowly and carefully place the meat into the pot and allow to sear and get golden brown all over. This should take about 10 minutes altogether. Once the meat is brown, add the wine and allow the acid of it remove all the flavor stuck on the bottom of the pot. Add the garlic, carrot, celery, and onion and let cook for another minute to enhance the flavors and aromatics. Pour in the broth in the pot and bring to a slight boil. Make sure the liquid cover the entire shank. Once the broth comes to a boil, cover with wax paper, wrap the pot with foil, place a lid on the top, and reduce down to a simmer. Leave on low heat and let simmer for 4 to 6 hours until fall apart tender. After the shank is tender; remove the lid, and continue to let cook and juices start to thicken up. Carefully remove the shank from the pot, keeping it in one piece. Hope this helps.
What a nice easy recipe. It looks so delicious! I love your cookbook! Thank you Chef!
Thanks buddy nice easy vid to follow well done
I HAVE to try making this soon. Lamb is my absolute favorite!!
Mine too!
Thanks for the video. I am thinking of incorporating some things from your video. Tallow for me tho, seed & vegetable oils are inflammatory and mess up mitochondrial function.
Looks great...
Looks Great! What would you recommend i use as a substitute for the wine?
I would say extra stock, whether you go with beef or chicken.
@@chefstephengonzalez2981 thanks! Much appreciated 🙂👍🏼
Isa, also try red wine vinegar. It's. Not alcohol :)
@@aniorvs4780 just remember to go light on the vinegar. You want that acid to deglaze the bottom of the pan but you don't want it to overpower everything.
Completely agreed - used purely to deglaze, not much else.
Brilliant thank you xx
Making tonight fingers crossed
Let me know how it turns out. You got this!
Hi Chef Stephen, can you please include the actual recipe here, with the amounts for the ingredients.. there's no indication of what they are ! :'D
Added to the description. Thank you for bringing that up to my attention.
Yummy🇦🇺🤠👍
Hey Professor ! Would have been kinda of nice! Since your doing a cooking video, to say what herbs you were using! Y’a think ?
Yeah you're right. At the time, I was hoping to leave people wanting to order my book as all the ingredients are in there. With my videos now, I throw in all the ingredients. I've changed it up a lot since.
Is cooking for 2 hours enough?
2 hours will cook them, but they'll still be tough.
@@chefstephengonzalez2981 i see. Thanks Chef!
Put em in a pressure cooker they will be nice n soft .
Why not add the broth to a small roux to make the sauce a bit thicker?
You did not Show us the vegetables or amounts. Difficult to do without details
The ingredients are in the description. But here they are just in case.
Ingredients:
1 two pound lamb shank (you could do a heavier shank if you want)
1 onion chopped
1 carrot sliced
2 stalks celery
2 teaspoons garlic cloves
1/2 bottle red wine
3 tomatoes diced with juices
2 cups chicken broth
2 cups beef broth
1 teaspoon oregano
1 teaspoon dried thyme
1 sprig rosemary
1 teaspoon salt
1 teaspoon Pepper
Method:
We will start by seasoning the lamb shank or shanks with salt and pepper and dried herbs.
Make sure to massage the seasoning in to ensure the flavor gets into the meat.
In a heavy sauce pot, add a Tablespoon of grapeseed oil in and allow to smoke lightly.
Slowly and carefully place the meat into the pot and allow to sear and get golden brown all over. This
should take about 10 minutes altogether.
Once the meat is brown, add the wine and allow the acid of it remove all the flavor stuck on the
bottom of the pot.
Add the garlic, carrot, celery, and onion and let cook for another minute to enhance the flavors and
aromatics.
Pour in the broth in the pot and bring to a slight boil. Make sure the liquid cover the entire shank.
Once the broth comes to a boil, cover with wax paper, wrap the pot with foil, place a lid on the top,
and reduce down to a simmer. Leave on low heat and let simmer for 4 to 6 hours until fall apart
tender.
After the shank is tender; remove the lid, and continue to let cook and juices start to thicken up.
Carefully remove the shank from the pot, keeping it in one piece.
Hope this helps.
Faceți traducerea și în limba română ca să înțelegem și noi despre ce e vorba #
4 hours 😅