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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#katknots 🥨 Rolling Hitch. We haven't done any knots for a while, and we think this one is an essential one to have in your locker. This knot hitches a new line to an existing line (or chain). ▫️ You can use it to take the load off a jammed winch (normally the jib or Code 0 sheet). Or it comes in handy for making an adjustable bridle, if the swell and wind are coming from different directions. ▫️ Tie the first half hitch in the direction of the load (eg towards the sail or anchor). Then go round the standing end, come over again and tuck through the gap. The trick is to keep wrapping in the same direction, towards the load. ▫️ You should be able to see a dog leg or link in the original line and be able to slide the knot forward towards the load. It shouldn't budge pulling in the opposite direction. ▫️ You can tie this with one less wrap or "roll", it will depend on what size your lines are and what type of material the rope is made out of. Test and practice it before you need it. ▫️ What is your favourite knot? ▫️ ▫️ #knots #learnknots #ropes #learntheropes #sailingtips #learntosail #sailing #knot #hitch #rollinghitch #sailinginstagram #sailinglife #rope #lovesailing #katamarans

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#shorts Frauscher 1212 Ghost on the French Riviera. Possibly the best mode of transport for the modern man

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