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Braised lamb in red wine 🍷 Inspired by Gordon Ramsay — and approved even by the ones who “don’t like lamb” ( they asked for seconds) Save this for your next wow-dinner moment 👇 recipe: 4 lamb shanks Olive oil, for frying 2 carrots, peeled and sliced 1 onion, peeled and thickly sliced 2 bay leaves 1 x 750ml bottle red wine 500ml chicken stock Small handful of mint leaves, to garnish FOR THE MARINADE: 1–2 green chillies, deseeded and sliced, to taste 1–2 red chillies, de из заseeded and sliced, to taste 2 tsp smoked paprika 2 tsp dried oregano 1 tsp cumin seeds 2 cinnamon sticks, snapped in half 3 garlic cloves, peeled, roughly chopped and crushed Olive oil Sea salt and freshly ground black pepper First prepare the marinade. Mix the chillies (use only one of each if you don’t like hot dishes), smoked paprika, oregano, cumin seeds, cinnamon sticks, garlic, 1 tablespoon of olive oil and seasoning together. Rub the mixture into the lamb so that it is well flavoured. You can cook the lamb straight away, but if you have time, cover and leave to marinate for at least 1 hour, or even overnight. Preheat the oven to 160°C/Gas 3. Heat a large casserole dish on the hob and add a couple of tablespoons of olive oil. Brown the lamb in it for about 6 minutes until coloured on all sides, then add the chillies and cinnamon from the marinade. Add the carrots, onion and bay leaves to the casserole and brown for a minute or two. Lift the lamb so that it is resting on top of the onions and carrots. Add the red wine to deglaze the pan, scraping up the bits from the bottom, then bring to the boil and cook for 7–8 minutes to reduce the liquid by half. Add the chicken stock, bring to the boil, then transfer, uncovered, to the preheated oven. Cook for 3 hours until the meat is really tender and the sauce reduced. (If the tops of the shanks look like they might be drying out, just baste and occasionally turn them.) Remove the cooked meat from the oven and serve garnished with torn mint leaves and the cooking juices spooned on top. #BraisedLamb #POV #CookingMagic #DinnerPartyWin

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Explore the underwater wonders of Komodo National Park—home to vibrant coral reefs, manta rays, turtles, and untouched marine biodiversity. Angelica Liveaboard takes you to dive sites where the ocean still feels wild and free.

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Imagine sailing into a port where history whispers from every stone... Welcome to Angra do Heroismo marina, Terceira Island, where centuries of maritime tales meet modern comfort. Since the 15th century, these waters have welcomed adventurers crossing the Atlantic. Today, 260 berths nestle beneath UNESCO-protected walls, where ancient fortresses guard your vessel. But this isn't just another marina - it's a gateway to an underwater museum. Just meters from your berth, a graveyard of anchors and a 19th-century shipwreck tell stories of seafarers' past. Step ashore into cobblestone streets where Renaissance palaces and convents paint a picture of Portugal's golden age. Let the aroma of fresh food guide you to local restaurants, or climb Monte Brasil for views that will take your breath away. Whether crossing oceans or seeking shelter in paradise, Marina d'Angra offers more than a berth - a journey through time. Ready to uncover more secrets of this historic haven? Set your course to seatv.world and join us in exploring one of the Atlantic's most storied ports 👉🏼 https://seatv.world/location/azores-portugal/docking/terceira Until next time, may your wanderlust lead you to extraordinary harbours. #shorts #sailing #sailingchannel

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Finn Lynch takes 4th place in the Laser Standard at the Princess Sofia Regatta in Palma 2019

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A 30-second video of the first miles at sea of the beautiful Grand Soleil 44: from the World Premiere to the first test at sea, the new 44-footer built entirely by Cantiere del Pardo confirms the perfect balance between cruising and racing performance.

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