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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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Inflatable boats range in size from 8-foot dinghies for tenders to 30-foot high performance boats. These boats are suitable for saltwater and freshwater fishing, watersports and more. http://www.discoverboating.com/buying/boat/inflatables

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Join us at Fairline's Winter Showcase 2025, running from Saturday, 18 January to Sunday, 2 February, in Puerto Portals, Mallorca. Event Details: 📅 Dates: 18 January – 2 February 2025 📍 Location: Puerto Portals Marina, Mallorca Don't miss this opportunity to explore the Squadron 58 and other Fairline models, including the Phantom 65, Targa 50, Targa 45, Targa 40, and the F//LINE 33. 🔗 Reserve your viewing now: email james@boats.co.uk or call +44 7813 333 333 Highlights of the Squadron 58: - Innovative Beach Club Design: Featuring hydraulic fold-down balconies on both sides and a sliding submersible bathing platform, enhancing your connection to the water. - Spacious Flybridge: Equipped with a sun pad, wet bar, ample seating, hardtop with sunroof, and wrap-around glazing for uninterrupted views. - Luxurious Interior: A neutral palette of taupe, white, and cream, with modular seating adaptable for any occasion.

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