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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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At her launch, Lady Moura was the most expensive and innovative yacht in the world. A true statement of success at a 105m, built as a private yacht by Blohm + Voss. She registered as the ninth largest yacht ever built in an era when clients of Royal status were nearly the only people capable of considering such an opulent vessel. Coupled with the most innovative systems and engineering, Lady Moura set a new standard in yachting, earning her the modern accolade of the original superyacht. http://bit.ly/2wbdz9I

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Sailing World's judging panel sails thirteen new performance sailboat designs to determine its 2022 Boat of the Year, come along to see what the experts got to sail.

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#shorts TAM dopłyniesz tylko jachtem! - Turks&Caicos @jachtemprzezswiat Miłego oglądania! Ania i Bartek Jeżeli nasza twórczość jest dla Ciebie wartościowa i wnosi do Twojego codziennego życia radość to wesprzyj nasze działania: https://pl.sailoceans.com/wspieraj-nasza-tworczosc/ Dołącz do naszej grupy Patronów! ⛵ Karaibski Butik z naszą muzyką i innymi rozmaitościami: https://pl.sailoceans.com/karaibski-butik/ ⛵ Konsultacje w sprawie życia na jachcie: https://pl.sailoceans.com/product/konsultacje-porady-jak-zmienic-swoje-zycie-i-zamieszkac-na-jachcie/ Jeżeli chcesz kupić jacht zapraszamy: bartek@lovingyachts.com Obserwuj nas: https://pl.sailoceans.com/ https://www.instagram.com/sailoceans/ https://www.facebook.com/sailoceans Dziękujemy z całego serca ❤️ Ania, Bartek, Kuba i Julian SailOceans s/y Poly Muzyka we vlogach: Epidemic Sound & Artlist ​License Number - 867365

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