Spicy Lamb Shanks | Gordon Ramsay
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- Опубліковано 24 сер 2024
- 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.
#GordonRamsay #Cooking
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![АЛАУДИНОВ у Скабеевой: эти их ВСУ нас НЕ ДОГОНЯТ 😁 [Пародия]](http://i.ytimg.com/vi/an0anqU4WGQ/mqdefault.jpg)
Just writing this out for shopping lists and quick instructions.
Marinate anywhere from 30 mins to overnight. The marinade ingredients for the 4 large lamb shanks:
- red & green chilies,
- garlic,
- smoked paprika,
- dried oregano,
- cumin seeds,
- salt & pepper,
- cinnamon sticks,
- olive oil.
After finished marinating, sear lamb in olive oil to brown all over. Add the other marinade items to the pan (the chilies and cinnamon stick. Add fresh thick-chopped veg - carrots & onions. Add in bay leaves and deglaze pan with red wine. Boil and reduce by half. Add in stock (probably chicken stock, 2 cups at least). Put uncovered in oven at 160 C (320 F) for 3 hours. Add torn mint leaves after.
Thank you!
You’re a saviour! 😁
Thank you!!
Hero
Is that you timestampsguy?
He finally found his lamb sauce
"wheres the lamb soOOOOS"
히잌ㅋㅋㅋㅋ
ㅋㅎ
Rydekk thx
1 year ago. Bravo
Anyone else on a Gordon Ramsay marathon?
Hell yeah
Yeaaah !
I should sleep but this is like porn, food porn
i started off watching him shoot and miss pigeons, now all of a sudden i'm learning how to braise and sear shit lol
Yes, here!
"touch of dried oregano"
Proceeds to add 2 tablespoons of oregano.
Never change Ramsay.
Bro that wasnt even close to 2 tablespoons
and "a touch of Olive oil" * Gloup gloup gloup *
It's probably per shank thou
Jordan
Atleast he's generous with the seasoning 😂
Just made this tonight. It tastes amazing. Very easy recipe with a great result. Highly recommend to anyone.
Henry Weber Thanks.
Mark Chen
yea its him
*****
isn't it him?
Its just weird how he responds and theres a check mark next to his name. A check mark means its really the person on the channel.
*****
jesus christ calm down.
I love watching Gordon just cooking without all the stress. He's obviously really passionate about food
Kurgull You can tell that he's passionate from his tone softens whenever he's about to add something to enhance the flavor or him smelling the aroma from his food.
Wife: we're out of lube
Gordon: olive oil in
Almost every Gordon Ramsay's video comment
Wtf😂😂😂😂
0.1sec
Others : hello guys blah blah blah
Gordon : Marinate the lamb first .
Every Gordon Ramsay video I watch, I wish some type of technology would be invented where I can reach into the screen, grab the food, and eat it.
you could like go to one of this restaurants?
GregTheMecha Well sadly, I don't have the time or money to go to one of his amazing restaurants. Wish I could. :(
GregTheMecha I'd have to live somewhere where he actually has one, he sadly left Czech republic.
***** It isnt that expensive :) You could get lunch in there, just a simple lunch
Lol
why is there even a dislike my god... he is just giving you a recipe for a food
Why? Because the cameraman didn't zoom in enough, I couldn't see the molecules that made up the meat and apparently many people weren't able to either. Thus, the numerous dislikes, good sir.
Nice feedback from such an original comment.
Stop being a sheep kid, respect people who work hard for their content, especially for someone like gordon.
+Pewtis no room for negative opinions? Just because someone worked hard doesn't mean it isn't shit
Angry vegans.
+jb76489 I get the feeling some people just give negative opinions simply for the sake of being negative though, rather than actually having an issue with the video itself.
Touch of olive oil.... Proceeds to pour whole bottle.
Kevin Haughey what? Hardly...
lol I was kidding. It just looks like it at times.
Kevin Haughey other times, definitely. 😂
what I want to know is, why do chefs keep using a low smoke point oil such as olive oil when cooking on high?
Wow! Thank you! Very informative.
Ingredients
1 tbsp dried oregano
1-2 tsp pink Himalayan sea salt
2 tsp paprika
dash cumin powder or 3-4 fresh cumin seeds
4 cinnamon sticks
3 bay leaves
1 jalapeno, diced with seeds
1 onion, in thick slices
4-5 carrots, thickly sliced
4 cloves of garlic, diced
Roughly half a bottle red wine, I use merlot
2-4 lamb shanks
2 tbsp olive oil
1 cup homemade bone broth
pepper to taste
hey I dont have red wine and access to it in any case what can I use instead and what about quantity in this case
"Just a touch of olive oil"
* throws the whole bottle in *
'Pick that fresh mint and let it snow' savage
+Veno Francis Ramsay once walked into a stripping club... and "let it snow".
This was very good. My wife who is not huge on eating lamb wants this again. Very easy to make with gourmet results. What I like about Mr. Ramsay's UA-cam video's is that they are short and not drawn out. He gets to the point. Thank you Mr. Ramsay!
Food preparation feels so weird after watching all seasons of Hannibal.
omg I was thinking the same thing! if hannibal wasn't a cannibal then I would totally eat his food too haha!
+Morgan و
holy sht this is so meee xddd
Lmao watching Hannibal made me want to learn to cook really well tbh haha. The parts when hes cooking with classical music playing looked so fun and amazing lmao I can't stop now lmao
Me too bro
3:54 making it rain, Gordon Ramsay style.
Me & most people around the world : "Olive Oil"
Gordon : "Olovol"
I live in southern Spain, Málaga province to be more specific. Here the drill is called ''guarrito'' aka piglet, or little pig, unlike every other part of Spain where it is the textual translation ''taladro''. I was quite intrigued tbh by this, the first native boqueron (Malaga resident) i questioned about it (was working in construction back then) told me it was because of the squealing sound it does, however, i thought it was weird for it to be unique to Málaga, so i dug deeper, and hilariously enough, i found out, that in the 60's/70's, a lot of power tools in southern Spain were imported from the UK, with Gibraltar being obviously the main bridge, and the brand that imported the drills, was ''Warrington'', so our Spanish workboys decided to nicknme it the piglets.
My point being, never underestimate any human's, no matter how cultured or well spoken that person is, capacity to turn something that sounds remotely familiar into something who's literal meaning is completely different, tho it still sounds roughly the same.
That's why gordon is unique.. why r u so sensitive?
is it only me who watches this stuff at like 2 am in the morning when they are feeling so hungry but have no food????
Lance Halliday ROFL here here! Hi 5 for the broke boys, wooooh.
Remember though, there’s always someone hungrier than us. Alhumdulillah for everything. ✌🏽it’s what keeps me going.
This is my favorite. A recipe from a true legend to get inspired.
Do you bump up the spices for your fiery lamb? I've tried this recipe twice, and it comes bland. 2 tsp of paprika for 4 lamb shanks doesn't seem right to me. But I can't figure out if the recipe is off or if I'm being dense.
@@xkells757 I drizzle a balsamic glaze once it’s ready to serve. It adds an edge to the spices. Hope you enjoy
@@xkells757 really? how long did you leave the marinade for?
Hey Robert. I made the lamb shank last night and feel like I need to reply to you. I enjoyed the video but not how the lamb came out.
I think you definitely have to make some adjustment to the ingredients. I used almost double of what he suggested. The problem of the bland taste is mostly the lack of salt. I ended up putting more and more salt every hour I check the taste. Also, I believe a tablespoon of sugar in the end is necessary. It brings the taste to the next level.
At the end, I transferred them to a pan on high heat to thicken the sauce. This was when I added the sugar. And it finally tasted good to me.
I still enjoy his video, but I think his recipe is just an idea to start with. I’ll also try his other recipes in the future!
@@pennywu2257 I completely agree with you. The first time I made this I only used the book at a guidline whilst adding some chilli flakes, more all spice more salt and almost double the garlic . And I really enjoyed it but I made in again and stuck to the recipe and it wasn't as good definitely needs more seasoning. Also depends on size of lamb.
You can tell by how he talks that he has a real love for food.
The only thing missing in these mouthwatering videos is the part where he cuts in and takes a bite... I want to see how tender and juicy that inside is, that would make the foodporn experience complete for me.
Ertzor hahahaha
gordon doesn’t do food porn, he does beautiful recipes.
It wasn’t
If you search for lamb shank recipes on YT they're all 2 and even 3 times longer than Gordon's video. His cooking tutorial are simply the best. Concise and to the point.
His measurements always leave me like... what? "Tablespoon of olive oil" *pours for about 4 seconds*
I feel like when Gordon says "just a lil touch of oil" and it appears as if he's putting a buttload of oil
Miguel Perez he wants America to give him some freedom
open the floodgates! :D
Don't be afraid of olive oil
you must be new to this channel LOL
i think the spout pours a small amount that's why.
"Jump in, and just start rubbin'."
Sounds like my saturday nights.
sounds like my pandemic routine
"just a tablespoon"
puts in 3.
I think it's a TBS for each. It did look like a lot.
that's typical for tv cooks, always laugh on those "just a spoon" that in practice are like half a glass
who cares olive oil is good
3 teaspoons is basically 1 tablespoon. But i guess he was pouring XD
Maybe English was not his first language :D
Almost had me there at: "Grab em' by the ..."
A Neutron boner lol
I always watch his videos when I shit
Ehh I listen to music while I shit.
Ever heard of germs? Touching your phone while shitting is the most unhygienic thing one could do.
belthazormn1 Its not like i never wipe my phone with disinfectent wipes. Also i always makesure i wash my hands or have someway of cleaning them before i eat, if i have a chance to.
User
Yeah but still man, it's not sanitary. Phones are cesspools of bacteria, but taking them in the bathroom is taking things to a whole other level.
+belthazormn1 Haven't got sick from it :)
"WHERE'S THE LAMB SAUUUUUUCE!" I just seemed it was appropriate xD
Best Lamb Shank Recipe, followed it for years with some adjustments. I add more olive oil to the meat, extra onions and carrots then added some mushroom in the last 30 minutes of cooking. You need to marinate the shanks overnight with more paprika. Also, you need to slow cook for minimum of 3 hours with the lid off and turn the shanks every hour. Serve with mash potatoes.
165 Celsius or F?
@@jorgealbertolanderosramire7446 celsius
Love him when he's just chillin' cooking & also with his family cooking.👌🏽♥️
Ingredients list
chillies red and green
garlic
smoked paprika
dried origano
cumin seeds
Bay leaves
Fresh minth
Salt
Pepper
Cinnamon sticks
Olive oil
Carottes
Onions
Thick pan
Red wine
Philippe Renaud ...And stock!
MVP
the real mvp
King
When Gordon says a touch of olive oil, he
naturally means 5 litres of the stuff
No, that's just some oil.... you see the size of the pot? He need a least a little coat in the bottom, so yes need a good tablespoon ^^
i swear his catchphrase is "just a touch of olive oil"
Caleb Meyerrr and his favourite word is "fragrant"
Caleb Meyerrr and he seems to add a shit load hahahah
In Greece we know how to cook lamb and goat coz we are doing this for centuries. Choice smaller legs that are tastier and yield more tender roasts rather than an overly large one.Lamb also loves garlic.That why we stick a paring knife into the lamb and make a hole, then slip a sliver of garlic. Insert as many slivers of garlic as you can.For the marinade keep it simple.Use a cup of olive oil, juice of two lemons, 4+ cloves garlic,dry oregano,rosemary, coarse salt, black pepper.Leave it overnight or at least 4h.
For the cooking time estimate 20-25 minutes of roasting time per pound of meat.
And the perfect companion with the roasted lamb is a high garlic intensity tzatziki sauce.Probably the best match up you can taste.I hope you enjoy it.
what is the oven temp??. I like the Greek style red lamb sauce do you have a recipe for that?
why is my belly making noises at 2am?
i absolutely love chef Ramsay, the way he critic's is astounding and his food presentation is exceptional, it would be my dream to meet him one day
gordon ramsey is love
+supermassivedonut Gordon Ramsay is life.
+supermassivedonut Gordon Ramsay is life.
lamb sauce been located guys woohoo!!!
may I ask what is the white stuff he added after the red wine ?
It's chicken stock , I think
Yes, but Where's my fucking Halibut?
Anyone else was waiting for him to say "just a drizzle of olive oil"?
Get rekt
the one time i made this, everyone in my family told me never to cook again.
in the end screen did it just link . . . to itself
lmao
LOOOOOL
I know! I came down to the comments to see if anyone else noticed.
There's no getting away from Internet Neckbeards.
Looks absolutely beautiful! Hearty, easy, and made from readily available ingredients.
That's one more meal sorted out for the upcoming week, excellent upload!
I wanna just hear him whisper “oregano” to me for the rest of my life
I love when he says "in."
I followed this recipe with lamb and also pork shank. Unbelievable results: two of the most amazing dishes I have ever tasted.
lamb shanks are so delicious and i cooked lamb shanks with garlic, shallots, rosemary, marjoram, bay leaves, red wine and veal stock... served with parmesan risotto and it was beautiful. going to try this recipe, thanks Chef!
Ooh risotto! Good idea. I was think mash potatoes but risotto sounds better.
IDK wtf that 'stock' was at 2:58 but I used an emulsified chicken stock & duck fat mixture (emulsified w lemon and a touch of malic acid) instead and it came out PERFECTLY!
THIS DISH IS ABSOLUTELY INCREDIBLE!
Tim s I wouldn’t what that stock was, like no idea where I was gonna get that, thanks
"Just a table spoon"
>Pours a cup full
My brain: yup I got it, easy
My hands: nope, too hard
My wallet: nope, too expensive
@Khairul Azhar substitute red wine with more stock and a few tablespoons of balsamic vinegar
Might be interessante!
Great recipe Gordon. I'm getting ready to follow your advice. Thanks for keeping it simple to follow your instructions.
3:30 that plate looks like it hasn't been cleaned in years
These videos are great, Gordon makes it fun and exciting to cook! One minor suggestion/request. Would it be possible to show all the ingredients required on the screen maybe at the beginning of the video before Gordon gets started? That way we can pause the video or take a screenshot and jot down all the ingredients required beforehand.
I made it tonight too, but it in the pressure cooker for 30 minutes. very good.
A touch of salt?
That amount its used to de-ice the road in my front house!
I usually watch him yell at people for overcooking a piece of steak, but hes truly a master chief. great videos.
Since 3 years we eat it every christmas :) This is a amazing recipe. When something tastes so good that you constantly have a smile on your lips while eating, that is an incredible experience!
"Just a touch of olive oil" I guess means holding the bottle upside down for 5 seconds
Made this tonight. It’s super delicious. I’ll make this again for sure. Thank you so much for the recipe.
"Olive oil, just a tablespoon."
*proceeds to pour in a gallon*
One of my all time favorite things to eat. Slow N Low is the tasty way to go. Can not beat a good lamb shank recipe. Such a hearty comfort food.
Dear Chef Gordon. Being Portuguese, I have eaten lamb many ways. Still this was one of the best lamb dishes I have tried (and probably one of your best recipies). I am dieing to make it again! Thanks.
so it is worth trying u promise? :)
Lobster& Crab I did really like it. It is the combination of the sweetness and spiciness that made it outstanding.
Ricardo Leitão *dying
Ricardo Leitão hi there:) since u tasted it, how hot what it exactly ??
HI, what was that white stuff he poured before placing in the oven? stock to me is a cube in water ( unless I cook a type of broth ) but it looked like fat..thanks ..oh and what difference would cheap red
wine make?
Could someone please give me the list of ingredients. Want to make this the wife for a special Sunday dinner
This looks delicious. I do my lamb differently.
I don’t make a spicy lamb but still flavorful. I brown with clarified butter, tomato paste, kosher salt and white pepper.
Deglaze with red wine, add mirepoix, deglaze again cover with cold water boil and then in the oven for 4 hours.
Separate the lamb and sauce in the fridge over night. Remove the fat from the sauce get the sauce back on the stove reduce it and add gravy master and au jus. Add the lamb back in and warm it up and serve.
Got the recipe from my chef uncle. A good recipe if you like a hearty lamb that’s not spicy.
I done this recipe today, for orthodox Easter. Fantastic recipe for family lunch or dinner.Full of aroma.Thank you chef Gordon.
and i'm just sitting at work eating mcdonald's haha fml
i like Gordon Ramsey
Not me
"Just a touch of salt" grabs a pinch *upgrade* Gordan Ramsey puts a finger full *fuck go back* grabs a handfull
So, Ramsay. What do you think of the word.. beautiful?
Ramsay: Amazing, wonderful, beautiful.
ohhhh man i just loooooveeeeeeeeeeeeeeeeeeee food
This actually makes me want to cook!
The sauce no straining, no degreasing, no skimming, no reducing, no binding, no final seasoning, no eau de vie nor fortified wine, no nothing
WTF????
1:17 delicious raw food
"Just a touch of olive oil."
ADDS A GALLON*
For 30% of the population who are alcohol free, what substitute can we use over the red wine Gordon? Any tips reply back.
When the alcohol gets poured in the and reduce it cooks off all the alcohol in the wine leaving it with just the flavour.
Woter my dear!
“Just a touch of olive oil”
Proceeds to dump 3 gallons of olive oil in the pan
Mint - no go
Sauce - Sauce too thin
The sauce was not passed through a sieve
cinnamon? in wintertime - maybee
Which wine, which aromas. That decides on good taste. He just takes wine and says nothing about it. Fruity - acid - what?
I am not a cook. I learned to cook because I helped in the kitchen as a child. I learned this from my mother, who comes from a farm, and she learned it from her mother.
Why did I just land on the canal?
For those who don't know better - do like in the video.
I am an old man and I know what I am talking about. Good cooking used to be quite normal at the farm - every day fresh and so do I.
Everything was fresh and natural on the farm. How is it today? What tey are using at the fasrms today to grow up everything quick and cheap?
the fastest way to man's heart is his stomach!
Been telling that too my wife for over 20 years. She still doesn't get it or chooses not too (:
I LOVE Lamb Shanks. I think some of these recipes would be better if he used stuff that regular people would use in everyday cooking. I know chefs despise using dried herbs or just anything cheap but I think a lot more people would be able to make these recipes if they were shown with the cheaper quality items. Also if he said how much of this and that instead of "a little" or "a lot" because those terms are COMPLETELY different when said by me and when said by him.
I agree with everything you said. The problem is, Ramsey's love for quality ingredients is too great, to use cheaper ingredients. That's why he shows us recipes with truffles and saffron.
Having said that, you can always substitute fresh, with dry or frozen and homemade with store bought. You just won't get the best possible results. To each their own.
I totally agree with what you guys are saying. I know there are cheaper alternatives/easier ways but it's harder being a 16 year old and following complicated recipes/instructions is all.
Emily Dufty Since you're so young, you have plenty of time to experiment. Just search what goes well with what type of ingredients and talk to people you know and you'll find tricks that these chefs don't even use. Perhaps, with all your found knowledge, you'll even create something that blows this recipe out of the water!
Emily Dufty I know you commented a long time ago... but to be fair, these videos are only meant to be guides. He has a completely written out recipe on the internet for each video he makes here, that's why he doesn't say all the specific measurements
Lmao, other than the chillies, there's nothing in the recipe that isn't in any home kitchen
How dare you post this video without slicing it! It's like watching a detective with a cliffhanger, and finding out there's not going to be a new season.
3:42 HE FOUND THE LAMB SAUCE
Olive oil, just a tablespoon. ~Drizzles in 3 tablespoons of olive oil lol
...WHERE'S THE LAMB SAUCE?
In the video you pillock.
as much as I love hearing you tell at people I love actually watching you cook
I'm making these for my Dad later for Father's Day, although I'm using my grandmothers recipe because it's his favorite. I haven't had these in 20 years and I remember they were delicious, i hope he likes them.
I love lamb. It's just it's never available where I live. Ugh.
Roxas theNobody where the fuck do u live
Roxas theNobody Man!, are you serious?
uranus
what stock did he add before moving it to the oven?
+George Mounayar you can find a more detailed recipe if you google it from him.
Red wine
yes he did add Red Wine but I'm asking about the stock bro
+George Mounayar Probably lamb or chicken stock. Vegetable stock would do the work aswell for braising lamb.
looked like cow heel to me but i could be wrong
A lot of these delicious recipes are really simple to make once you know how.
Gordon ramsay is the type of chef that would say
Salt and pepper needs seasoned with salt and pepper
what stock is he using?
420 braise it
Kaitjuh Get out
LOL
He doesn’t care lolz
No other red meat can beat the aroma of a lamb, it is just fabulous.
Only a Ramsay's ad can be announce in a Ramsay's video.
What kind of stock is it? And 2nd can you replace wine with water？
You can tell by the color and clumsiness, that is is chicken stock. You can use Vegi stock but you will loose some of the mouth feel and by using Water instead of wine you loose the richness and flavor from the alcohol solvable flavors. If you don't like wine you can use a little vodka to release the flavors in the food while having a neutral taste and use more chicken stock. IMHO opinion anyway.
You could. Obviously the flavor and color is different (just in case u didn't notice)
Please don't use water. You'll ruin the lamb.
chickensodelicious Use beer instead. Much better than wine. You won't ruin anything, in fact, you'll enhance the flavor. Don't knock it till you try it.
socialdef3 I was just telling the guy not to use water.
Paprika on everything!
When u awkwardly sniff your phone while Gordon is cooking
Hands down this was one of the best recipes in my life.
Cooked it last night - amazing!!!!
+Natali Benua What Stock did you use?
+Pat Dun The recipe in his cookbook says 500ml chicken stock. Mine is in the oven right now, hope it goes well!
+Mike Lounge Let us know how it turned out. I haven't tried it yet.
knorr chicken stock pot
+Pat Dun knorr chicken stock pot