Spicy Lamb Shanks | Gordon Ramsay

marinating the lamb first Cheers we'll use a mixture of red and green take off the tops and just slice in garlic don't worry about chopping these ultra fine just get it in there cooking up to three hours everything's got a blends and almost sort of cures itself together smoked paprika it goes brilliantly well with the chilies 2 teaspoons in a touch of dried oregano some little cumin seeds the blend and the fragrance so they give out is extraordinary they release a little oil as well helps to tenderize the lamb touch of salt pepper cinnamon that sort of sweetens up the lamb olive oil just a tablespoon and the olive all helps to sort of stick all those wonderful spices to the lamb jump in just start really rubbing at this stage you can leave the lamb to marinate for anything from half an hour to overnight allowing the spices to really penetrate the meat giving amazing results when you tuck in delicious vegetables carrots and onions and that's it sliced secret slicing vegetables for braising is not getting too thin you slice the onions too thin they burn you've got that horrible char taste on that slow braised braising it's just a chef's term that means cooking in liquid on a low heat making the meat incredibly moist and beautifully tender so the secret of braising is having a really nice thick durable pan get that nice and hot just a touch of olive oil lamin hold the bone you can control them into the pan on that white fats to start rendering so we'll have more fat therefore making it a lot more flavor some as it braises chilies cinnamon in mix that up and don't be scared you're not burning this you're sort of searing the lamb shanks and this is the important part right at the very beginning we're gonna be color on the lamb which washes off as it braises in the oven so be generous with that color vegetables in WoW and then cut the Bailey's so now you lift the lamb up and get the lamb sat on top of the vegetables now the blade the pan with red wine the glazing means that you're you cleaning the bottom of the pan and you're getting that amazing flavor washed off and lift it up into that sauce it can really transform that dish always it lays then bring to the boil and cook for about ten minutes to reduce the wines reduce down by half now that the stock bring that stock back up to the ball and then into the oven now don't cover it when you cover it all the conversation comes off the lid your lamb becomes gray all this effort and that exciting spice gets washed away no lid and in the oven for three hours a slow cook on a low heat of a hundred and sixty degrees gives us Pisces time to work and transform the meat so it's mouth-wateringly tender now look at those out on to a plate you can just see that meat sliding down juicy and incredibly tender grab it by the shank roll them around that rich delicious sauce these sauce nice beautiful just get some mint don't chop it just pick that fresh mint and let it snow and there you go a very spicy delicious melting in the mouth lamb shank amazing [Music] now the secret whisking is a big beautiful blue and whisk the bigger the blue that we meet sliding down juicy and creamy tender

Channel: Gordon Ramsay

Views: 4,321,649

Rating: 4.8905048 out of 5

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Id: dz-rA15Wkao

Length: 4min 17sec (257 seconds)

Published: Sat Oct 19 2013