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.
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.
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 TH-cam video's is that they are short and not drawn out. He gets to the point. Thank you Mr. Ramsay!
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.
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.
+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.
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.
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.
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
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.
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.
Looks absolutely beautiful! Hearty, easy, and made from readily available ingredients. That's one more meal sorted out for the upcoming week, excellent upload!
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.
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.
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.
@@adeelyounas3006 You could try red wine vinegar and mix it with half water. Use half a cup of vinegar, half a cup of water. Should make a similar flavour. Could also just deglaze with more stock.
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.
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!
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
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.
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?
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!
The tip at 3:00 into the video is great! "Don't cover it!" It's true! The taste comes out much better. That's when I git the idea to try that on my Kettle BBQ... and that had an amazing effect on the taste! (I made a lamb curry by the way) Thanks a million Gordon! You're the best!
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.
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.
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.
the alcohol does burn off, and it will create a great flavor cooking in the oven for 3 hours. But, if you absolutely do not want to use alcohol, use red wine vinegar, grape juice, cranberry juice, etc. Add a tablespoon of vinegar to each cup of juice you use. You can just use straight chicken or beef stock as well, though it will lack any acidity.
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.
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!
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.
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.
"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 😂
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 TH-cam video's is that they are short and not drawn out. He gets to the point. Thank you Mr. Ramsay!
0.1sec
Others : hello guys blah blah blah
Gordon : Marinate the lamb first .
Too right!
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
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.
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.
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.
@@RobbieJ54 I drizzle a balsamic glaze once it’s ready to serve. It adds an edge to the spices. Hope you enjoy
@@RobbieJ54 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.
Wife: we're out of lube
Gordon: olive oil in
Almost every Gordon Ramsay's video comment
Wtf😂😂😂😂
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.
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
"Just a touch of olive oil"
* throws the whole bottle in *
Love him when he's just chillin' cooking & also with his family cooking.👌🏽♥️
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.
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?
'Pick that fresh mint and let it snow' savage
+Veno Francis Ramsay once walked into a stripping club... and "let it snow".
3:54 making it rain, Gordon Ramsay style.
Nobody:
Professors, to themselves after putting something really difficult on the exam: 3:03
You can tell by how he talks that he has a real love for food.
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
Looks absolutely beautiful! Hearty, easy, and made from readily available ingredients.
That's one more meal sorted out for the upcoming week, excellent upload!
gordon ramsey is love
+supermassivedonut Gordon Ramsay is life.
+supermassivedonut Gordon Ramsay is life.
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.
"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
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?
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
"Jump in, and just start rubbin'."
Sounds like my saturday nights.
sounds like my pandemic routine
Great recipe Gordon. I'm getting ready to follow your advice. Thanks for keeping it simple to follow your instructions.
2:41-2:48 Gordon likes the drinkey winkey's
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
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.
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
@@adeelyounas3006 You could try red wine vinegar and mix it with half water. Use half a cup of vinegar, half a cup of water. Should make a similar flavour. Could also just deglaze with more stock.
My brain: yup I got it, easy
My hands: nope, too hard
My wallet: nope, too expensive
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
I usually watch him yell at people for overcooking a piece of steak, but hes truly a master chief. great videos.
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
as much as I love hearing you tell at people I love actually watching you cook
Made this tonight. It’s super delicious. I’ll make this again for sure. Thank you so much for the recipe.
I always enjoy watching these at 1-2am before I sleep :)
Almost had me there at: "Grab em' by the ..."
A Neutron boner lol
"Just a table spoon"
>Pours a cup full
Anyone else was waiting for him to say "just a drizzle of olive oil"?
Get rekt
So, Ramsay. What do you think of the word.. beautiful?
Ramsay: Amazing, wonderful, beautiful.
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 done this recipe today, for orthodox Easter. Fantastic recipe for family lunch or dinner.Full of aroma.Thank you chef Gordon.
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
I followed this recipe with lamb and also pork shank. Unbelievable results: two of the most amazing dishes I have ever tasted.
I wanna just hear him whisper “oregano” to me for the rest of my life
I love when he says "in."
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?
Hands down this was one of the best recipes in my life.
why is my belly making noises at 2am?
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!
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.
No other red meat can beat the aroma of a lamb, it is just fabulous.
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?
The tip at 3:00 into the video is great! "Don't cover it!"
It's true! The taste comes out much better. That's when I git the idea to try that on my Kettle BBQ... and that had an amazing effect on the taste! (I made a lamb curry by the way)
Thanks a million Gordon! You're the best!
I made it tonight too, but it in the pressure cooker for 30 minutes. very good.
"Just a touch of salt" grabs a pinch *upgrade* Gordan Ramsey puts a finger full *fuck go back* grabs a handfull
i like Gordon Ramsey
Not me
"Olive oil, just a tablespoon."
*proceeds to pour in a gallon*
@Khairul Azhar substitute red wine with more stock and a few tablespoons of balsamic vinegar
Might be interessante!
3:30 that plate looks like it hasn't been cleaned in years
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
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.
"Just a touch of olive oil" I guess means holding the bottle upside down for 5 seconds
Literally licking the laptop monitor. "Amazing"
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.
I'm eating Instant Cup of Noodles while watching Gordon Cook
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 :)
So satisfying when he cuts that onion.
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
I'm a vegetarian but for some reason I can't stop watching this man cook meat
what stock is he using?
Only a Ramsay's ad can be announce in a Ramsay's video.
ohhhh man i just loooooveeeeeeeeeeeeeeeeeeee food
Hello Gordon, what would be a good substitute for the red vine?
and i'm just sitting at work eating mcdonald's haha fml
“Just a touch of olive oil”
Proceeds to dump 3 gallons of olive oil in the pan
A touch of salt?
That amount its used to de-ice the road in my front house!
What kind of stock is he using in 3:00?
Online it was said to be chicken broth
Anyone know what kind of stock he is using?
Following
Probably chicken stock from the color. Beef stock has more of a golden brownish hue.
"And grab it by the shank" you can only imagine the troubles poor Mrs Ramsay has while trying something new in the bedroom 😄
Any alternative's for the red wine?
White wine? 🤣🤣🤣🤣
My go to favorite recipe !!!! I make it from whole leg of lamb 🐑 . Making right now for Christmas . MERRY CHRISTMAS EVERYONE 🎄🎁
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 (:
1:17 delicious raw food
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!
the one time i made this, everyone in my family told me never to cook again.
Could someone please give me the list of ingredients. Want to make this the wife for a special Sunday dinner
For chef Gordon a touch of everything is a hand full
is there any alternative than a wine??? i dont drink alchohol
the alcohol does burn off, and it will create a great flavor cooking in the oven for 3 hours. But, if you absolutely do not want to use alcohol, use red wine vinegar, grape juice, cranberry juice, etc. Add a tablespoon of vinegar to each cup of juice you use. You can just use straight chicken or beef stock as well, though it will lack any acidity.
There's almost 0 alcohol content after reducing and then cooking for 3 hours.
Nanda HD there is no alcohol. it's all cooked and evaporated
WatchReport.com ok thanks bro
Yes the alcohol burns off, however if you still want an alternative, just use any stock you like
Chef Ramsay has a GORGEOUS kitchen!!
...WHERE'S THE LAMB SAUCE?
In the video you pillock.
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.