Slow cooking lamb makes it melt-in-the-mouth tender, and with this simple recipe, the oven does most of the work. It can also be made in a slow cooker. You can use a pale or golden ale for the beer.👍👌

Ingredients for making the beer braised Lamb Shank👍😘💐

• 3 lamb shanks or as per your requirement
• 1 1/2 tbsp kosher salt
• 2 tsp ground black pepper
• 2 tbsp olive oil or vegetable cooking oil
• 1 yellow onion
• 2 carrots
• 2 celery ribs
• 1-2 tbsp tomato paste
• 4 garlic cloves
• 1 tbsp flour
• 18 oz flavorful lager or ale (Marzen, dunkel or porter) or red wine such as Shiraz or Chianti
• 2 cups stock (beef or vegetable)
• 2 tbsp dark brown sugar
• 2 bay leaves
• 1 tbsp cumin
• 2 tbsp dried thyme or 8-10 sprigs fresh
• 1 tbsp Dijon mustard (for gravy)
• 1 tbsp roux + 2 tbsp cold water to make a slurry (for gravy)

Method of making the Beer Braised Lamb Shank❤️😋

FOR BRAISER OR DUTCH OVEN

1. Preheat oven to 275 F.

2. Clean and rough chop all the veggies and garlic and set aside. Pat dry the lamb shanks and season them well with salt and pepper.

3. Heat oil over medium-high heat in the braiser/Dutch oven (or a large heavy skillet) and sear the lamb shanks for about 2-3 mins on each side. Work in batches. Remove when nicely browned and set aside.

4. Reduce the heat to medium and add the veggies and garlic, stir them and let them soften for 4-5 minutes. Add the flour and the tomato paste, stir and cook for one minute.

5. Deglaze with beer or wine, scrape all the brown bits from the bottom of the braiser (pan). Add the beef stock, the bay leaves, the thyme, the cumin and the brown sugar. Stir well, then place the lamb shanks into the liquid and increase the heat to bring to boil.

6. Cover with lid and place in the oven for about 2 hours. Check them to see how tender they have become about an hour and a half in and braise for as long as needed after that, until they reach your desired tenderness.

7. When the lamb shanks are done, remove them from the braising liquid (carefully, the meat will be very tender) and let them rest for a few minutes. Cover with aluminum foil to keep warm if needed.

For Slow Cooking❤️😘

1. Use a large, heavy skillet and follow the instructions stated from point 2 to 5 from the Braiser/Dutch oven method above.

2. Very carefully transfer the braising mixture and the shanks to your slow cooker and cook on high until they reach your desired tenderness. 

For making the Gravy 😋

1. After removing the shanks skim the fat on top of the braising liquid with a spoon and discard. Strain the vegetables and herbs using a sieve and discard them, reserve the liquid.

2. Heat the same pan where you cooked the shanks over medium heat, add the strained juices and the Dijon mustard and bring to simmer. Whisk to incorporate. Mix 1 tbsp roux to the boiling liquid. Stir to thicken and Remove from heat.

Transfer to gravy boat and served as per your preferences one of the exotic flavorful meat dish best goes with any rice preparation. Enjoy this dish with your family and friends🥰❤️ Bon appetite !

Ossobuco or osso buco is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta, depending on the regional variation.

Ingredients for making the Ossobuco❤️

1 sprig fresh rosemary

1 sprig fresh thyme

1 dry bay leaf

2 whole cloves

Cheesecloth

Kitchen twine, for bouquet garni and tying the veal shanks

2 whole veal shanks (about 1 pound per shank), trimmed

Sea salt and freshly ground black pepper

All purpose flour, for dredging

1/2 cup vegetable oil

1 small onion, diced into 1/2-inch cubes

1 small carrot, diced into 1/2-inch cubes

1 stalk celery, diced into 1/2 inch cubes

1 tablespoon tomato paste

1 cup dry white wine

3 cups chicken stock

3 tablespoons fresh flat-leaf Italian parsley, chopped

1 tablespoon lemon zest

Method of making Ossobuco

• Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.
• For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry.
• Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.
• In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.
• In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables.
• Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes.
• Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone.
• Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.
• Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard.
• Remove and discard bouquet garni from the pot.
• Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.😋👍👌

Valencia’s position on the coast meant people had access to a lot of good seafood to add to their dishes and though the original paella recipe used rice, meat and beans along with saffron and paprika the most popular form nowadays is seafood paella.

Ingredients for making the Paella😘👍

• 3kg Veggie paella Ardo
• 1kg mussels
• 750g squid tubes
• 300g chorizo cut into slices
• 20 raw langoustines
• 20 chicken drumsticks
• 2 tbsp olive oil
• salt and pepper
• 1 lemon
• Salt and pepper to taste
• 5 saffron sprigs
• 1/2 tsp paprika powder

Method of making the Paella Royale 👍❤️

1. Cut the chorizo in slices about 5mm
2. Rinse the mussels and cut the squid into rings of 1 centimeter.
3. Heat a very large pan on a high heat. Pour in a generous dash of olive oil and cook the seafood, chicken and chorizo until tender. Season with salt and pepper.
4. Warm up the paella in a pan.
5. Arrange all the cooked seafood over the paella.
6. Serve hot accompanied with your choice of salad ❤️👍

In Italy the briefly cooked fresh tomato sauce is called “ pizzaiola” it is traditionally served on the top of steak. We use sirloin, but if you’d prefer to use flank steak or skirt steak, just reduce the cooking time. The sauce is also good on pasta. This is one of the best sauce along with many dishes altogether, enjoy this 😋 exotic recipe to enjoy your favorite dish with this miracles sauce. 👍❤️

Ingredients for the Steak Pizzaiola❤️😋

• 2 1/2 pounds bone-in chuck steak, or 2 pounds if boneless ( you can cut in to slivers/ morsels as well)
• 1 teaspoon coarse salt
• 1/2 tablespoon Freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 3 to 4 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 sprigs fresh rosemary
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon tomato paste
• 1 28-ounce can whole tomatoes, with juice
• 1 tablespoon parsley for garnish to add aroma

Method of making the Steak Pozzaiola

• Let’s start preheat the oven to 325 degrees Fahrenheit. Season the meat on both sides with salt and pepper. Heat a large ovenproof skillet over high heat and swirl in the olive oil. Brown the meat on both sides. Remove the meat from the skillet and take the pan off the heat.

• Stir into the pan e.g, garlic, oregano, thyme, red pepper flakes, tomato paste, and whole tomatoes. Mash up the tomatoes with the back of a spoon, return the meat to the pan and spoon the sauce over it and cover tightly.
• Braise in the oven for at least 2 hours, stirring occasionally. Uncover and cook for an additional 30 minutes, until the sauce has thickened up. Check weather the meat is cooked by inserting a knife or check it with meat thermometer.
• Serve hot garnished with fresh chopped parsley leaves. Enjoy this fabulous preparation with garlic cheese bread.😘👍😋

Please note 1 ounce is around 28 gms so please take care while measuring the ingredients. Once the Sauce is ready you can use it in other preparations as well.

These Jamaican chicken dish have a really numbing, strong flavour. Make them as spicy as you want as per your preferences. This dish is really very tasty and served with Caribbean Rice and Beans which is also goes well along with this fabulous dish.This dish needs to be marinating for at least 4 hours before cooking. To get the actual taste and flavor of the aromatic herbs and spices.It can be cooked in the oven or on the grill. As per your suitability. You will surly love this dish. ❤️❤️

Ingredients for making the Caribbean Jerk Chicken

• 10 bone-in skin on chicken pieces, thighs and legs (about 3 lbs), trim excess fat and skin
• 6 green onions, cut into 2-inch pieces
• 4 garlic cloves, peeled and smashed
• 2 habanero peppers (or scotch bonnet) stem removed
• 1 1/2 -inch piece ginger, peeled and sliced
• 1/3 cup fresh lime juice
• 1/4 cup soy sauce
• 1 1/2 Tbsp brown sugar
• 1 Tbsp fresh thyme leaves
• 1 tsp freshly ground black pepper
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 no’s plantain slices fried to crisp(optional)

Method of making the Caribbean Jerk Chicken👍😘

1. Place chicken pieces in a gallon size resealable bag.
2. Add remaining ingredients to a food processor and plus several times to chop (it should be somewhat coarse). Pour mixture over chicken in bag, seal the bag while pressing out excess air then rub marinade over chicken. Let it rest in the refrigerator for 3 to 24 hours.

1. Oven instructions: Preheat oven to 375 degrees. Line a 18 by 13-inch baking sheet with aluminum foil and spray with non-stick cooking spray.
2. Remove chicken from marinade. Arrange pieces on baking sheet leaving space between them.
3. Bake in preheated oven until cooked through, about 45 – 50 minutes, while broiling during the last few minutes for better browning fragrant taste.
4. Or grill instructions: preheat a gas grill to medium-high heat (about 400 degrees.) Clean grill grates and rub lightly with oil using tongs and an oiled paper towel.
5. Grill until chicken is cooked through, turning occasionally (and reducing burning temperature slightly if it’s browning too quickly) about 30 minutes. Please be careful while grilling, after grilling you can cook it for 8 to 10 minutes in the oven as well on the moderate heat.
6. Enjoy this fabulous dish with plantain or Jamaican rice for the best combination. 👌😋👍

These crab and chickpea bites “sliders” start with chickpeas paste or you can use the readymade one or canned. For making this fabulous snacks Falafel Crab Cakes (I use canned chickpeas, tweak the spice blend to make it more sandwich-friendly, and add a tiny bit of flour to help the patties hold together more easily during frying) one of my personal favorite and very I often I used to make it for my kids.🥰

Ingredients for making the Falafel Sliders

• One can chickpeas beans, drained
• 1/2 teaspoon baking powder
• 1 teaspoon ground cumin
• 1/2 cup roughly chopped cilantro leaves
• 2 scallions roughly chopped
• 1 tablespoon grated lemon zest, from 1 lemon
• 1/2 jalapeño pepper, seeds and ribs removed, finely chopped
• 1 garlic clove, peeled and grated on microplane or passed through garlic press
• 2 tablespoons flour
• 1/2 pound fresh picked lump blue crab meat
• Kosher salt and freshly ground black pepper
• 1/2 fennel bulb, cored, and thinly sliced on a mandoline
• 1 tablespoon juice from 1 lemon
• 1/2 cup olive oil
• 12 slider-sized potato rolls, toasted
• 1/2 cup harissa aioli (from the stores)
• 5 tablespoons mayonnaise
• 3 tablespoons harissa paste
• 1 teaspoon juice from 1 lemon

Method of making Crab Falafel Sliders 😘

1. Place chickpeas, baking powder, cumin, cilantro, scallions, lemon zest, jalapeño (if desired), garlic clove, and flour in bowl of food processor.
2. Pulse until mixture holds together, but chunky bits of chickpea still remain, about 8-10 one-second pulses (do not process into paste).
3. Transfer mixture to large bowl and gently fold in crab meat. Season to taste with salt and pepper, and mix again until homogenous.
4. Toss shaved fennel with lemon juice and olive oil in medium bowl. Season to taste with salt and pepper.
5. Form crab mixture into 12 equal portions and form into patties roughly two inches across.
6. Refrigerate crab cakes and fennel until ready for use, up to 8 hours.
7. Heat remaining oil in heavy-bottomed 12-inch non-stick or cast-iron skillet over medium-high heat until just beginning to smoke.
8. Carefully add crab patties (if oil continues to smoke after crab patties are added, reduce heat to medium). Cook, gently shaking pan occasionally until deep golden brown, 2-4 minutes. Carefully flip using tongs, and continue to cook, gently shaking pan occasionally, until golden brown on second side, 2-4 minutes.
9. Transfer cooked patties to plate lined with double layer of paper towels.
10. spread harissa mayonnaise evenly over bun tops and bottoms. Place a small pile of shaved fennel over each bun bottom. Top with crab patties, close sandwich, and serve immediately.🥰😘😋👍
11. Harissa Mayonnaise, makes 1/2 cup at least.

Mango Badam Ladoo with a blend of the coconut is the perfect to celebrate any festive season, especially made for dearest sister on the Occasion of Raksha Bandhan !! So thought better to share with my other friends and followers also. Enjoy this festive treat by prepared your self with your loved ones.❤️❤️💐

Ingredients for making the Mango Badam/Almond Ladoo❤️

• 2 cup Mango pulp
• 1/2 cup Almond meal – Powder
• 3 cup Coconut Powder or flour
• 1 tin Condense milk ( Amul the taste of India)😄
• 50 ml Milk
• 2-3 tbsp Ghee
• 1/2 tsp Cardamom powder
• 1 1/2 cup ( One and a half cup ) khoya-Mawa or milk powder as per the availability
• 100 gms Almond and Pistachio slivers
• 1 tbsp Dried edible flower
• 4 to 5 sprig saffron optional

Method of making the Mango Badam Ladoo❤️

1. In a heavy-bottomed Pan/ kadai heat ghee.
2. Add coconut and almond powder, roast for 3-4 minutes on a very low heat, so it would not get brown.
3. Add condense milk and combine everything.
4. If it’s too thick add little milk.
5. Cook the mixture for a couple of minutes, then add grated khoya or milk powder.
6. Continuously keep stirring and cooking until the mixture gets thicker.
7. Now add mango pulp and mix well.
8. Keep stirring the mixture on medium heat, make sure the mixture doesn’t stick to the bottom.
9. It will take about 25-30 minutes.(on a low heat)
10. Once the mixture gets thicker and ghee will appear on the top of it switch off the heat.
11. Add aromatic cardamom powder and mix well.
12. Transfer the mixture into another plate and rest it to cool completely.
13. Once it cools down, chill the mixture in the fridge for another couple of hours.
14. Divide the mixture into equal balls, make ladoos and garnish it with almond and pistachio and edible flowers.(to make it more appealing)
15. You can store these ladoos in a glass Jar or in a attractive tray. It will remain fresh for 5 to 6 days. Better to keep it in the refrigerator.❤️
16. You can add more dry fruits as per your preference after all you are the maker of this sweet so add the value which will help in boosting the energy of your loved ones🥰 Happy Raksha Bandhan💐

Most of the people only knows the name of Caribbean Jerk Chicken, but this dish also will leave a very good impact if you are the poultry/ Chicken Lover. One of my good friend she Used to Live on the Jamaican Island from last two decade and also foodie. She once told me during the conversation about this splendid preparation of the chicken. Which I have tried out so many times, each time it come out very well full of flavors and very tasty. You must try it out this dish and accompanied with any rice preparation.👍❤️ preferably with brown rice.

Ingredients for making the Caribbean Chicken😋👍

• 1 whole small organic chicken cut into pieces, or 3 lbs chicken breast cut into large chunks
• 4-6 organic chicken thighs
• 4-6 organic drumsticks
• 2 large tomatoes cut into diced
• 2 large onions cut into diced
• 4-6 garlic cloves
• 1/2 cup Worcestershire sauce
• 1/3 cup balsamic Vinegar
• 1/2 cup chopped fresh parsley
• 1 tsp kosher salt
• 1 tsp black pepper
• 2 tsp dried thyme
• 3 Tbsp olive oil
• 2 tbsp brown sugar
• 1/2 cup ketchup

Method of making the Caribbean Chicken

• Place first 12 ingredients into a large bowl and mix well.
• Let chicken stand in seasonings for at least 30 minutes, like in the pictures, cover and place in the fridge.
• I have done between 30 minutes to 1 hour most times. In a large heavy skillet or la cruset pot heat oil over high flame.
• Add the sugar distributed through the bottom of the pan like in the pictures. When the sugar begins to bubble and color is getting a pale to dark brown take chicken pieces and arrange them into the pan.
• Cook them on all sides until they brown a bit for about 2-3 minutes.Add ketchup, marinade, 2 cups of water and stir until blended.
• Bring chicken to a rapid boil, then lower the flame, cover pan partially, and let cook for 1 hour stirring in between 2-3 times.
• Garnished with fresh herbs and serve hot over brown rice. Enjoy and let me know your experience 👍🥰😋

Crab cakes made from fresh lump crab meat and Old Bay are authentic and easy to prepare. I do often make crab cakes, which are just as delicious and so much easier to prepare. Use fresh lump crabmeat and to go light on the filler. These have just enough filler to bind the crabmeat together and also add great flavor. I love them with the quick tartar sauce below, but you could also serve them with lemon wedges or cocktail sauce. Must try this heavenly delicacy you will for sure fell in ❤️ with it!🥰

Ingredients for making the Crab Cakes 😋

FOR THE CRAB CAKES

• 1 pound lump crab meat
• 2 large eggs
• 2-1/2 tablespoons mayonnaise
• 1-1/2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 1/4 teaspoon salt
• 1/4 cup finely diced celery
• 2 tablespoons finely chopped fresh parsley
• 1/2 cup panko
• canola oil, for cooking

For Tarter sauce

• 1 cup mayonnaise
• 1-1/2 tablespoons sweet pickle relish
• 1 teaspoon Dijon mustard
• 1 tablespoon minced red onion
• 1-2 tablespoons lemon juice to taste
• Salt and freshly ground black pepper to taste

Method of making the Crab Cakes

Binding of Crab Cakes

1. Line a baking sheet with aluminum foil for easy clean-up.
2. Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well.
3. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat.
4. Shape into 6 cakes (each about ½ cup) and place on the prepared baking sheet.
5. Cover and refrigerate for at least 1 hour. This helps them set.
6. Preheat a large nonstick pan to medium heat and coat with canola oil.
7. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side.
8. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.

Please Note

1. Target Sauce -Mix all ingredients together in a small bowl. Cover and chill until ready to serve.
2. Note -If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won’t hold together well.

E-fu noodles (also known as Yi Mien are a type of Cantonese noodles made from egg and wheat flour. They have a spongy and chewy texture, which allows them to soak up all the sauce they’re cooked in. These noodles are known for their bright golden-yellow color, as well as for how super long they are!

Ingredients for the efu noodles😘

Fragrant Ingredients need to be Chopped

• 7 Garlic cloves – minced
• 2 TBLS Ginger – grated
• ¼ Yellow Onion – thinly sliced
• 3 – 8 Red Chilies (Bird’s Eye preferred) – to taste, chopped (optional)
• 75g / a little over 1 cup Brown Straw Mushrooms (Shimeji mushrooms) – ends chopped and discarded, rinsed properly
• 40g / 5-6 pieces Chinese (Garlic) Chives – chopped into 2-inch long pieces, whites and greens seperated

SAUCE BOWL

• 1 TSP Corn Starch
• 2 TSP Mushroom Soy Sauce
• 4 TSP Light soy sauce
• 2 TSP Sweet dark soy sauce
• 1.5 TBLS Fried garlic in chilli oil
• 2 TBLS Oyster Sauce
• 1 TSP Sesame oil
• 3 TBLS Water

For Shrimp Marination

• 1.5 TSP Corn Starch
• 3 TSP Low Sodium Light soy sauce
• 2 TSP Shao Xing Wine
• ½ TSP (a little) Sesame oil

Ingredients for mingling with noodles

• 4 TBLS Peanut Oil (or any other cooking oil with a high burning point)
• 1 TSP Chili Oil (optional)
• 1 TSP Sesame oil
• 200g Shrimp, fresh or frozen – peeled, tails removed, and deveined
• 150g dry E-Fu Noodles
• About 2400ml/2.5 quarts water (to boil the noodles
• A pinch of coarse ground Black Pepper to taste
• A pinch of White Pepper, to taste

For serving

• Crushed red chili pepper (optional)
• Chinese chili oil (optional)

Method of preparation

1. Chopping: Chop up all your fresh ingredients – the garlic, ginger, onion, red chilies (discard seeds if less heat is desired), and the Chinese chives. (The straw mushrooms can be left whole as they are usually pretty small and will shrink while stir-frying them later.)
2. For the Noodles: Boil about 2,400ml of water in a large pan/pot. Once the water is boiling, add the noodles and cook until they have separated into strands but are still firm – about 3-4 minutes. (Be careful not to overcook them, as they will become too soggy when you stir-fry them later. The goal is to soften them up just enough before you stir-fry them.) Drain the water and set aside in a colander. Run some tap water over the noodles to prevent them from sticking.
3. Make the Shrimp Marinade: In a large bowl, mix all the ingredients for the shrimp marinade. Add the shrimp, mix to coat, and set aside.
4. Sauce Bowl: In a medium bowl, add all the ingredients listed under “Sauce Bowl” and mix thoroughly with a spoon to combine. Set aside.
5. Prep for Marinated Shrimp: Heat 2 TBLS peanut oil and a dash of sesame oil in a wok or large pan over high heat. Lift the wok and swirl it in a circular motion so that the oil spreads around the perimeter and then place it back on the stove. Once hot, add the shrimp and spread them evenly in the wok. Cook on one side for about 30-45 seconds, then flip and cook on the other side for 30 more seconds. Toss until no longer translucent, then transfer to a fine mesh strainer and hold above the wok to let the oil drain. Transfer the shrimp into another clean large bowl and set aside. Discard the oil in the wok and wipe with paper towels. Set back on stove.

For the Stir-fried E-fu Noodles with Shrimp:

1. Heat the remaining 2 tablespoons of peanut oil, chili oil (if using), and about 1 TSP of sesame oil in the wok. Lift the wok and rotate it in a clockwise motion to spread the oil around the perimeter. Set it back on the stove to let the oil heat up for a minute.
2. Once hot, add the onions and sauté until translucent – about 1 minute.
3. Add the garlic, ginger, and Chinese chives white part and stir-fry for 15 seconds. Then add the red chilies and continue stir-frying.
4. Add the straw mushrooms and stir-fry for a further 30 seconds.
5. Add the shrimps and toss with the rest of the ingredients in the wok to combine.
6. Mix the contents of the sauce bowl with a spoon, then add the noodles and pour the sauce over them evenly. Stir-fry and toss continuously to ensure that everything is combined and coated well in the sauce.
7. Season with black and white pepper to taste and continue stir-frying.
8. Add the green of the Chinese chives and stir-fry to combine. Cook until they turn radiant green – about 1-2 minutes. Continue tossing and stir-frying everything until the noodles have heated through, then turn off the heat and transfer to a serving dish or bowl.
9. To serve: Serve the noodles with Chinese chili oil and crushed red chili pepper on the side if desired if you want to have more chilli/ spices. One of the very good noodles dish on the coastal area it helps to regulate the blood circulation.😘👍👌