Braised Port Lamb Shanks

Chuck Hughes
Recipe courtesy Chuck Hughes
Show: Chuck's Day Off Episode: The Bread Guy

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5

Average Rating:

Total Reviews: 6

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  • on November 18, 2012

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    I thoroughly enjoyed making the lamb, I served it with the root vegetable mash and green beans. Beautiful and tasty...

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  • on August 17, 2012

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    Spectacular ! I used an enameled pot for the initial sauté to brown and I used the pot lid instead of foil in the oven. I followed all other ingredients exactly. I did not have a substantial amount of liquid after the braising, but enough for a little sauce, I combined the butter honey with the remaining sauce when I plated the dish. I'll increase stock and port next time, but must say what we had was 5 star flavor.

    Thanks Chuck, I can't waith for future episodes.

    C'est magnifique!

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  • on May 05, 2012

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    I first saw Chuck execute this recipe on the his show and I followed is "rough cuts" of vegis versus the "dice" that the posted recipe does. I'm glad I did as I was able to serve the rustic cut carrots with the dinner and the rest was easily strained out.
    This is an amazing dish with amazing big bold flavours with the glazing with honey , at the end , putting the whole dish over the top !
    It's also a great dish for company as the prep work is done hours before your company arrives. In short an amazing flavoured dish that's hard to make a mistake on. Thanks Chuck this is a really keeper ;-

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  • on January 04, 2012

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    Wonderful dish! Using Tawny Port instead of red wine makes a huge difference in the flavor. As does coating the braised shanks with the butter/honey/sauce mixture and caramelizing them at the end. I had to use low-sodium beef broth instead of veal stock, but my guests still raved about the dish. Great job, Chuck!

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  • on January 04, 2012

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    This is one of my most popular dishes. I have made it twice for Dinner Parties and both times it was a big hit. keep rocking Chuck!

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  • on December 25, 2011

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    I cannot believe I am the first to review this recipe! It is the best braising recipe I have ever made and I have made a lot. You do have to follow the recipe on the show as it is slightly different than the one written here. Just hosted a Holiday dinner party and everyone Loved it, loved it, loved it!

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