Spicy Lamb Shanks | Gordon Ramsay
Gordon braises lamb shanks with spices and red wine until it is falling apart and mouth-wateringly tender. From Gordon's Ultimate Cookery Course. Subscribe for more videos.
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Spiced Lamb Shanks with Lentil Reduction and Almond, Apricot & Sultana Couscous | Lidjia's Kitchen
We’re excited to bring you Chef Lidjia’s @LidjiasKitchen spiced lamb shanks with lentil reduction and almond, apricot & sultana couscous, all details for the recipe below ????
For the Lamb and Lentils:
Ingredients:
4 Australian lamb shanks, removed from the refrigerator 30 minutes prior to cooking
3 tablespoons vegetable oil
1 onion, finely chopped
4 cloves garlic, minced
1 fat pinch of of salt
1 tablespoon turmeric
2 teaspoons cumin
1 teaspoon fresh ginger
1 dried red chili pepper (crumbled (or ¼ teaspoon dried chili flakes))
2 teaspoons ground cinnamon
¼ teaspoon nutmeg
Black pepper
6 tablespoons honey
2 tablespoon soy sauce
1 cup red lentils
Water to cover
Sliced toasted almonds to garnish
Directions:
Put 3 tablespoons of the oil into a very large, wide, heavy-bottomed pan and warm over medium heat. Brown the lamb shanks, in batches, in the pan. Set.
Fry the onion and garlic until soft. Stir in the turmeric, ground ginger, cumin chili, cinnamon and nutmeg, and season with some freshly ground pepper. Cook for 1 minute.
Add the honey and soy sauce.
Put the shanks back in the pan, add cold water almost to cover, bring to the boil. Put a lid on the pan, lower the heat and simmer very gently for 2½ to 3 hours or until the meat is tender, stirring occasionally.
Remove the shanks from the lentil sauce. Set aside and keep warm. Turn up the heat to medium/high and simmer the sauce until reduced by half. Return the shanks to the sauce and reheat prior to serving.
For the Almond, Apricot, and Sultana Couscous:
Ingredients:
2 tablespoons unsalted butter
1 shallot, minced
1 cup couscous
1 cup homemade chicken or vegetable stock
½ teaspoon salt
1/3 cup dried apricots
1/3 cup sliced almonds, lightly toasted
2 tablespoons flat leaf parsley, finely chopped
Directions:
Heat butter in a pan, add the shallots. Sauté until soft.
Bring Chicken stock to a boil. Add Couscous and salt. Cover and let sit for 15 minutes. Fluff with a fork. Add shallots, apricots, almonds, and parsley. Mix and serve with the lamb shanks.
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Check out more delicious recipes on our YouTube channel, or head over to lambandbeef.com to discover more tips, tricks, recipes, and information!
Moroccan lamb shanks recipe | delicious. Australia
When it comes to winter comfort food, few dishes beat this recipe for tender, slow-cooked Moroccan-style lamb shanks.
Find the full recipe:
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#lamb #slowcook #recipe #cooking #food
Lamb Shanks Recipe - ماهیچه گوسفند
#lambshanks #Persianfood #mydastarkhwan
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INGREDIENTS:
1 kilo Lamb Shanks
Cooking Oil
2 Bay leafs
1 Cinnamon stick
5-6 Whole Black pepper
1 large Onion
2 cloves of Garlic
1 teaspoon Turmeric powder
1 1/2 Teaspoons Coriander powder
2 teaspoons Tomato paste
2 cups Water
1 teaspoon Curry powder
Salt to taste
More Water as needed
2 Carrots
2 Potatoes
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If you have any questions, please leave a comment below and i will try my best to help you.
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Music by:
1.Prelude No. 6 by Chris Zabriskie is licensed under a Creative Commons Attribution license (
Source:
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Thank you for visiting, lots of love “MY DASTARKHWAN” x
Lamb Shanks in Lentil Tomato Braise
An amazing lamb shank recipe that I created. It has lentils and carrots in a thick sauce made with onions, cumin, coriander, turmeric, and cinnamon.
Rocker Chic and Modern Rock Boy by Audionautix is licensed under a Creative Commons Attribution license (
Artist:
Lamb Shanks | The Golden Balance
#shorts
Lamb Shanks ????
4 Lamb Shanks
Rub down with oil
Season with:
1 tsp cardamom
1/2 tsp all spice
1 tsp turmeric
1 tsp paprika
1 tsp onion & garlic
Salt to taste ( I did 2 tsp )
1 large onion
4-6 cardamom pods
1 bay leaf
1 cinnamon stick
8-10 pimento seeds
Pressure cook on high for 40-50 minutes
You can also do this on the stove top, bring to a boil and drop to a simmer (I’d say at least 2-4 hours)
Rice:
2 cups basmati rice
3 cups lamb stock
1 tsp saffron
1 tsp salt
Salsa:
Bunch of cilantro
6 cloves raw or cooked garlic
1/4 cup olive oil
1 tomato
3 Serano peppers (depends on your preference)