**Maximizing Flavor with Italian Sausages**

One of the secrets to making a dish truly special is to think outside the box and experiment with different ingredients. In this recipe, we're going to take a classic combination of sausages and rice and turn it into something entirely new and exciting. The key to unlocking maximum flavor is to make a well in the center of the rice and then start stirring quickly. This allows the sausage to sit at the bottom of the pan, where its skin can get nice and crispy, releasing all the flavorful juices that will infuse the dish.

**Choosing the Right Sausage**

The type of sausage you choose is crucial to the success of this recipe. For this dish, we're going for a spicy Italian sausage, but feel free to experiment with different types of sausage to find the flavor and heat you like best. The spicy kick from the Italian sausage pairs perfectly with the smoky flavors that will come from the paprika. And let's not forget about the meray orito - these add an extra layer of depth and complexity to the dish.

**The Secret to Searing Rice**

Before we start cooking, there's a technique that's often overlooked in recipes: searing rice. This involves sifting the rice in the pan for 30 seconds, which gives it a nice texture and allows it to absorb all the flavors from the sausage and spices. It's an easy step to skip, but trust us - it makes a big difference.

**Adding White Wine**

Once we've added the sausages to the pan, we're going to add a splash of white wine. This serves two purposes: it adds moisture to the dish and helps to deglaze the pan, washing away all the flavorful bits that are stuck to the bottom. The result is a rich, savory sauce that's just begging to be spooned over a bed of fluffy rice.

**Braising the Lamb**

Now, let's talk about the main event: braising lamb shanks in a rich, spicy sauce. This involves marinating the lamb in a mixture of chilies, garlic, and spices for up to 3 hours. The longer it marinates, the more flavors will penetrate into the meat. And then, we're going to cook it in liquid on a low heat until the meat is tender and falls off the bone.

**Slicing Vegetables**

One of the secrets to making this dish truly special is slicing the vegetables just right. We want them to be thick enough that they hold their shape during cooking, but not so thick that they burn. This means slicing them into nice, even pieces that will cook slowly and evenly in the braising liquid.

**Cooking the Lamb Shanks**

Now it's time to put the lamb shanks in the pan. We're going to add a little bit of olive oil to get things started, and then we'll sprinkle some paprika over the top. This gives the dish a nice smoky flavor that complements the spices perfectly. Next, we'll add the vegetables - carrots and onions work beautifully here - and let them cook until they're tender.

**De-glazing the Pan**

Once we've added the lamb shanks to the pan, it's time to de-glaze it with red wine. This serves two purposes: it adds moisture to the dish and helps to wash away all the flavorful bits that are stuck to the bottom of the pan. The result is a rich, savory sauce that's just begging to be spooned over a bed of fluffy rice.

**Cooking the Sauce**

Finally, we're going to cook the sauce for about 10 minutes, or until it's reduced down by half. This gives us a nice, intense flavor that will cling to the meat and vegetables perfectly. And then, we'll add in some stock to bring everything back up to a simmer.

**Putting It All Together**

Now that we've cooked all the components of our dish separately, it's time to put them all together. We'll lift the lamb shanks out of the pan and place them on top of the vegetables, spooning the sauce over everything. And then, we'll let it cook in a slow oven for 3 hours, or until the meat is tender and falls off the bone.

**The Final Touches**

Finally, we're going to add some fresh mint leaves to our dish, simply because they look beautiful on top of the lamb shanks. The bright green color and delicate flavor are the perfect finishing touches to this hearty, comforting dish. And that's it - we're done! With these simple steps and a few carefully chosen ingredients, you'll be serving up one of the most delicious, slow-cooked dishes you've ever tasted.

"WEBVTTKind: captionsLanguage: ennow oxil was something that we grew up with yeah there something you can do in the morning and put it in the oven because it has to be cooked really really slow yes I'm going to dust this in flour it's amazing how many chefs are using oxil in their menus today it's incredible it's very popular it's very cheap as well mhm it's amazed how you used to make it stretch for like five or six dinners oh I don't exactly it's not that bad now I know why we're all so skinny growing up isn't that bad I'm joking come on you know I'm joking but you see sometimes we went to the butas and you had maybe extra two or three I used to put in a saucein and you had lovely stock for soup what that spicy soup that really nice meaton meaton and I used to make a good pot of scotch broth Scotch broth I remember now we'll peel a couple of cloves of garlic look I'll show you a quick way getting that out get your knife and just wash it a mess no it's not a mess peel them and I'll crush them in the garlic Crusher okay right oxil in going to fry that off okay and get that nice and brown and we've all braised it in red wine and sort of chicken stock before but I going to get this done with a Chinese influence the Chinese absolutely love cooking oxtail did really mhm you started cooking at home quite early on right 17 and a half 17 and a half your mom died quite young very young 26 26 so who taught you how to cook no did taught you I think you just learn as you get older and you learn about your mistakes and did you enjoy it yes I did enjoy it yeah that a nice vegetable that the fennel fennel isn't it is that lovely it's beautiful yeah a lot of people do use it a lot of them use it in salads but no one actually Cooks it you just slice that up M now these are nice and brown they look lovely yeah the color on there you just slice up the chili okay just slice it down I'm keep the seeds in there cuz I want some heat as well that's star that's right I would have thought you put that in there no one thing you never used to do was work with many spices there wasn't many Chinese influences I wasn't very adventurous with spices back then no I like ginger do you I love Ginger especially fresh yeah coriander seeds little Handful in soy sauce quite generous in soy sauce about four or 5 tablespoons that helps give it that saltiness and a nice dark Rich color on the vegetables so as it brazes the meat tenderizes quicker I would never do anything Fel and the chilies and it it smells lovely does that smell nice and then a little bit of this this is a what's that a rice wine vinegar oh is it yeah what other the tips would you give me in order to save money on cooking what got you through that tough time feeding all six of us and holding two jobs when that was in the oven sa for about an hour and a half mhm then I would think right I'll make a rice ping or put an apple pie and for the same sort of heat use the other shelf in the oven so you weren't just watching the pennies in terms of the produce you're also cutting down the gas bill yeah wow super n yeah s yeah so oxtail back on top of the vegetables top that up is that beef stock yeah this is vegetable a really nice chicken stock why are you putting chicken stock in my because it's quite a sort of light fragrant way of cooking oxtail because oxtail itself is quite Rich yeah chicken Stock's nice and light just cover it with stock lovely color isn't it it's a beautiful color it will taste here we go big te breath okay n well that's lovely I can taste the fen on that is that nice that's lovely Jesus damn water fan come on take some water n it's not water is water come on while Mom recovers from the kick off the chili to go with my Oriental influenced oxtail I'm going to knock up a quick fresh radish salad take a bunch of radishes and separate off the edible leaves once washed thoroughly Place half the radishes in the the bowl with the leaves chop the remaining radishes in half and add them too next peel and finally slice a banana shalot add them to the radishes and season with salt and pepper dress with a good squeeze of fresh lemon juice and a drizzle of olive oil then mix radish salad it's that simple next up desert delicious poach pears I Love Pears ready so we're going to poach them with a little bit chili chili never heard of that a little bit of saffron no no now pan on take off a little slice like that so they stand up nicely and then peel okay then and then the chili you hold that up and just go down y through and open that up okay into the water seeds in as well seeds in as well baby oh hello holes hi Hol is that smell it smells so good we got the most amazing o hello m you well yeah good how's your day so what were we making there so we're going to post these pears a little bit of chili water and sugar what are they holes it saffron it's exactly that saffron is expensive but you only need the tiniest little bit a little pinch to make that water go light golden staring these how come is the chilies you've like sliced it at the end and it's not put in ho I want all that flavor coming out of the chili we're going to make the most amazing stares dust star dust dust so you get your stares in there seed up and then in all the little seeds yeah and then you start grinding a little teaspoon of Ginger give it a nice mix thank you m and that's going to dust the top of the pears once they're cooked right get your pears drop them in there and that's what we're going to sprinkle Ginger and stes wow how nice is that you're very good was lovely isn't it so once they're cooked cool down sprinkle that over the top right have you guys got homework yes see you guys love you Dad love you turn that down and let them okay bye thank you guys bye after an 8 minutes simmer our peirs should be ready now just get your knife M put the knife through see how easy the knife is so that means they're soft and cooked now you can leave them in there overnight 2 or 3 days all right and they just get darker and More Beautiful the good thing about the cooking liquor is that you don't throw that away because you can use that again for rep poaching beautiful I mean they look impressive they smell delicious don't they don't they look at the colors now it's lovely isn't it colors are amazing man and just it smells delicious doesn't it m and then take your little star and East dust and just dust over look at that that's lovely now for my favorite part the oxtail wow look at that that is beautiful M it just melts in your mouth doesn't it I love the way you see that just all sliding down the bone there's no waste in that at all is no can you carry that to the table please then yes I will do lovely and I I'll grab that that is beautiful this is my ultimate Thrifty dinner Sumptuous slow cooked Chinese bra oxtail with a light and peppery radish salad followed by gorgeous chili poach pears with star and East dust whatever you're cooking the secret of making great food is to ensure you lock in every last ounce of flavor in that pan and this spicy sausage rice does exactly that take the spicy sausages and Pierce that skin cuz I want all that delicious spicy sausage meat out of his casing Ing and you get more flavor from the sausage when you take them out the casing sausage is ready turn on the gas bread onion less acidic than a big white Spanish onion and a lot more flavorsome tablespoon of olive oil a tablespoon only because I want all that fat coming out of the sausages to sort of really help flavor the onions onions in and the onions go in first because you can never Rush cooking an onion it's really important to sort of give them five to six minutes in the pan so you can really start to caramelize them and the now for my pepper slice around wasting nothing I want to see that sort of little core those Pips in the center no fine DIC pepper the rice is going to be cooking for 20 minutes so I want the veg to sort of have texture after it's cooked peppers in a bit of garlic two nice cloves just slap down off with the shell garlic in now we turn up the gas get the pan nice and hot because the minute that sausage goes in everything cools down and you'll end up boiling the peppers and the onions and the garlic so heat up to maximum and then just make a well in the center in now start stirring quickly and this is where you get so much more bang for your buk out the sausages because it Skin's off and the real flavor of that spicy Italian sausage is going to come through what's great about this recipe is that you can use any type of sausage to get the flavor and the heat you want I've gone for the spicy Italian but it's just as good with meray orito a teaspoon Paprika in give it that really nice Smoky flavor rice in and we're going to sort of basically sear the rice we call it in the kitchen blasting the rice where we sort of s the rice for 30 seconds and it takes on all that flavor next white wine so the wine sort of Del glazes the pan and washes all that flavor from the bottom of the pan into the rice stock in bring it up to the boil turn it down and let it simmer m double stock to Rice turn that gas down and let it simmer 12 to 15 minutes and just give it the occasional stir keep an eye on it now get ready to finish it sliced spring onions dice sweet juicy tomatoes and roughly Cho earthy flat leaf parsley spring onions in tomatoes in off with the gas really important otherwise everything becomes overcooked flat leaf parsley in but look at the volume in that pan now that is an amazing way to take ni see Italian sausages to a completely different level beautiful slow cooked fiery lamb cooking is all about being bold and adventurous and this dish is exciting because it's slowly cooked and the longer it Cooks the more flavorsome it becomes marinating the lamb first chilies we're going to use a mixture of red and green take off the tops and just slice in garlic crushed don't worry about chopping these ultra fine just get it in there cooking for up to 3 hours everything sort of Blends and almost sort of purries itself together smok paprika goes brilliantly well with the chilies two teaspoons in a touch of dried oregano some little cumin seeds the blend and the fragrance that they give out is extraordinary they release a little oil as well and helps to tenderize the lamb Touch of salt pepper cinnamon that sort of sweetens up the lamb olive oil just a tablespoon and the oliv all helps to sort of stick all those wonderful spices to the lamb jump in just just start really rubbing at this stage you can leave the lamb to marinade 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 of slicing vegetables for brazing is not getting too thin you slice the onions too thin they burn youve got that horrible Char taste on that slow brazed brazing 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 brazing it's having a really nice thick durable pan get that nice and hot just a touch of olive oil lamb in hold the bone cuz you're in control then into the pan want that white fat to start rendering so it'll add more fat therefore making it a lot more flavorsome as it brazes 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 going the color on the lamb which washes off as it brazes in the oven so be generous with that color vegetables in wow and then couple of baes so now you lift the lamb up and get the lamb sat on top of the vegetables now delaz the pan with red wine dising means that you're you're cleaning the bottom of the pan and you're getting that amazing flavor washed off and lifted up into that sauce can really transform that dish always delays then bring to the boil and cook for about 10 minutes to reduce the wines reduced down by half now put the stock bring that stock back up to the bowl and then into the oven now don't cover it when you cover it all the condensation comes off the lid your land becomes gray all this effort and that exciting spice gets washed away no lid and in the oven for 3 hours a slow cook on a low heat of 160° gives the spices time to work and transform the meat so its mouth waterly 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 the shank rolling around that rich delicious sauce look at that and get your sauce nice beautiful just get some mint don't chop it just pick that fresh mint and let it snow and there you go very spicy delicious melting in the mouth lamb shank amazing that'snow oxil was something that we grew up with yeah there something you can do in the morning and put it in the oven because it has to be cooked really really slow yes I'm going to dust this in flour it's amazing how many chefs are using oxil in their menus today it's incredible it's very popular it's very cheap as well mhm it's amazed how you used to make it stretch for like five or six dinners oh I don't exactly it's not that bad now I know why we're all so skinny growing up isn't that bad I'm joking come on you know I'm joking but you see sometimes we went to the butas and you had maybe extra two or three I used to put in a saucein and you had lovely stock for soup what that spicy soup that really nice meaton meaton and I used to make a good pot of scotch broth Scotch broth I remember now we'll peel a couple of cloves of garlic look I'll show you a quick way getting that out get your knife and just wash it a mess no it's not a mess peel them and I'll crush them in the garlic Crusher okay right oxil in going to fry that off okay and get that nice and brown and we've all braised it in red wine and sort of chicken stock before but I going to get this done with a Chinese influence the Chinese absolutely love cooking oxtail did really mhm you started cooking at home quite early on right 17 and a half 17 and a half your mom died quite young very young 26 26 so who taught you how to cook no did taught you I think you just learn as you get older and you learn about your mistakes and did you enjoy it yes I did enjoy it yeah that a nice vegetable that the fennel fennel isn't it is that lovely it's beautiful yeah a lot of people do use it a lot of them use it in salads but no one actually Cooks it you just slice that up M now these are nice and brown they look lovely yeah the color on there you just slice up the chili okay just slice it down I'm keep the seeds in there cuz I want some heat as well that's star that's right I would have thought you put that in there no one thing you never used to do was work with many spices there wasn't many Chinese influences I wasn't very adventurous with spices back then no I like ginger do you I love Ginger especially fresh yeah coriander seeds little Handful in soy sauce quite generous in soy sauce about four or 5 tablespoons that helps give it that saltiness and a nice dark Rich color on the vegetables so as it brazes the meat tenderizes quicker I would never do anything Fel and the chilies and it it smells lovely does that smell nice and then a little bit of this this is a what's that a rice wine vinegar oh is it yeah what other the tips would you give me in order to save money on cooking what got you through that tough time feeding all six of us and holding two jobs when that was in the oven sa for about an hour and a half mhm then I would think right I'll make a rice ping or put an apple pie and for the same sort of heat use the other shelf in the oven so you weren't just watching the pennies in terms of the produce you're also cutting down the gas bill yeah wow super n yeah s yeah so oxtail back on top of the vegetables top that up is that beef stock yeah this is vegetable a really nice chicken stock why are you putting chicken stock in my because it's quite a sort of light fragrant way of cooking oxtail because oxtail itself is quite Rich yeah chicken Stock's nice and light just cover it with stock lovely color isn't it it's a beautiful color it will taste here we go big te breath okay n well that's lovely I can taste the fen on that is that nice that's lovely Jesus damn water fan come on take some water n it's not water is water come on while Mom recovers from the kick off the chili to go with my Oriental influenced oxtail I'm going to knock up a quick fresh radish salad take a bunch of radishes and separate off the edible leaves once washed thoroughly Place half the radishes in the the bowl with the leaves chop the remaining radishes in half and add them too next peel and finally slice a banana shalot add them to the radishes and season with salt and pepper dress with a good squeeze of fresh lemon juice and a drizzle of olive oil then mix radish salad it's that simple next up desert delicious poach pears I Love Pears ready so we're going to poach them with a little bit chili chili never heard of that a little bit of saffron no no now pan on take off a little slice like that so they stand up nicely and then peel okay then and then the chili you hold that up and just go down y through and open that up okay into the water seeds in as well seeds in as well baby oh hello holes hi Hol is that smell it smells so good we got the most amazing o hello m you well yeah good how's your day so what were we making there so we're going to post these pears a little bit of chili water and sugar what are they holes it saffron it's exactly that saffron is expensive but you only need the tiniest little bit a little pinch to make that water go light golden staring these how come is the chilies you've like sliced it at the end and it's not put in ho I want all that flavor coming out of the chili we're going to make the most amazing stares dust star dust dust so you get your stares in there seed up and then in all the little seeds yeah and then you start grinding a little teaspoon of Ginger give it a nice mix thank you m and that's going to dust the top of the pears once they're cooked right get your pears drop them in there and that's what we're going to sprinkle Ginger and stes wow how nice is that you're very good was lovely isn't it so once they're cooked cool down sprinkle that over the top right have you guys got homework yes see you guys love you Dad love you turn that down and let them okay bye thank you guys bye after an 8 minutes simmer our peirs should be ready now just get your knife M put the knife through see how easy the knife is so that means they're soft and cooked now you can leave them in there overnight 2 or 3 days all right and they just get darker and More Beautiful the good thing about the cooking liquor is that you don't throw that away because you can use that again for rep poaching beautiful I mean they look impressive they smell delicious don't they don't they look at the colors now it's lovely isn't it colors are amazing man and just it smells delicious doesn't it m and then take your little star and East dust and just dust over look at that that's lovely now for my favorite part the oxtail wow look at that that is beautiful M it just melts in your mouth doesn't it I love the way you see that just all sliding down the bone there's no waste in that at all is no can you carry that to the table please then yes I will do lovely and I I'll grab that that is beautiful this is my ultimate Thrifty dinner Sumptuous slow cooked Chinese bra oxtail with a light and peppery radish salad followed by gorgeous chili poach pears with star and East dust whatever you're cooking the secret of making great food is to ensure you lock in every last ounce of flavor in that pan and this spicy sausage rice does exactly that take the spicy sausages and Pierce that skin cuz I want all that delicious spicy sausage meat out of his casing Ing and you get more flavor from the sausage when you take them out the casing sausage is ready turn on the gas bread onion less acidic than a big white Spanish onion and a lot more flavorsome tablespoon of olive oil a tablespoon only because I want all that fat coming out of the sausages to sort of really help flavor the onions onions in and the onions go in first because you can never Rush cooking an onion it's really important to sort of give them five to six minutes in the pan so you can really start to caramelize them and the now for my pepper slice around wasting nothing I want to see that sort of little core those Pips in the center no fine DIC pepper the rice is going to be cooking for 20 minutes so I want the veg to sort of have texture after it's cooked peppers in a bit of garlic two nice cloves just slap down off with the shell garlic in now we turn up the gas get the pan nice and hot because the minute that sausage goes in everything cools down and you'll end up boiling the peppers and the onions and the garlic so heat up to maximum and then just make a well in the center in now start stirring quickly and this is where you get so much more bang for your buk out the sausages because it Skin's off and the real flavor of that spicy Italian sausage is going to come through what's great about this recipe is that you can use any type of sausage to get the flavor and the heat you want I've gone for the spicy Italian but it's just as good with meray orito a teaspoon Paprika in give it that really nice Smoky flavor rice in and we're going to sort of basically sear the rice we call it in the kitchen blasting the rice where we sort of s the rice for 30 seconds and it takes on all that flavor next white wine so the wine sort of Del glazes the pan and washes all that flavor from the bottom of the pan into the rice stock in bring it up to the boil turn it down and let it simmer m double stock to Rice turn that gas down and let it simmer 12 to 15 minutes and just give it the occasional stir keep an eye on it now get ready to finish it sliced spring onions dice sweet juicy tomatoes and roughly Cho earthy flat leaf parsley spring onions in tomatoes in off with the gas really important otherwise everything becomes overcooked flat leaf parsley in but look at the volume in that pan now that is an amazing way to take ni see Italian sausages to a completely different level beautiful slow cooked fiery lamb cooking is all about being bold and adventurous and this dish is exciting because it's slowly cooked and the longer it Cooks the more flavorsome it becomes marinating the lamb first chilies we're going to use a mixture of red and green take off the tops and just slice in garlic crushed don't worry about chopping these ultra fine just get it in there cooking for up to 3 hours everything sort of Blends and almost sort of purries itself together smok paprika goes brilliantly well with the chilies two teaspoons in a touch of dried oregano some little cumin seeds the blend and the fragrance that they give out is extraordinary they release a little oil as well and helps to tenderize the lamb Touch of salt pepper cinnamon that sort of sweetens up the lamb olive oil just a tablespoon and the oliv all helps to sort of stick all those wonderful spices to the lamb jump in just just start really rubbing at this stage you can leave the lamb to marinade 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 of slicing vegetables for brazing is not getting too thin you slice the onions too thin they burn youve got that horrible Char taste on that slow brazed brazing 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 brazing it's having a really nice thick durable pan get that nice and hot just a touch of olive oil lamb in hold the bone cuz you're in control then into the pan want that white fat to start rendering so it'll add more fat therefore making it a lot more flavorsome as it brazes 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 going the color on the lamb which washes off as it brazes in the oven so be generous with that color vegetables in wow and then couple of baes so now you lift the lamb up and get the lamb sat on top of the vegetables now delaz the pan with red wine dising means that you're you're cleaning the bottom of the pan and you're getting that amazing flavor washed off and lifted up into that sauce can really transform that dish always delays then bring to the boil and cook for about 10 minutes to reduce the wines reduced down by half now put the stock bring that stock back up to the bowl and then into the oven now don't cover it when you cover it all the condensation comes off the lid your land becomes gray all this effort and that exciting spice gets washed away no lid and in the oven for 3 hours a slow cook on a low heat of 160° gives the spices time to work and transform the meat so its mouth waterly 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 the shank rolling around that rich delicious sauce look at that and get your sauce nice beautiful just get some mint don't chop it just pick that fresh mint and let it snow and there you go very spicy delicious melting in the mouth lamb shank amazing that's\n"