Crock pot ideas for lamb shanks anyone?
Posted 19 April 2011 - 11:52 AM
I remember my late aunt made slow cooked lamb shanks that were fall off the bone tender , and all I remember was the recipe had Burgundy wine and a dash of sherry.
Anyone have a good recipe for slow cooked lamb shanks, particularly involving a red wine and a splash of absinthe? Or any other crock pot, slow cook ideas, tips?
Thanks in advance, Louchey
Posted 19 April 2011 - 07:23 PM
Posted 19 April 2011 - 08:01 PM
A little technological fix to a spiritual problem.
Posted 19 April 2011 - 08:19 PM
Posted 19 April 2011 - 08:47 PM
Slow cookers are great. They don't use much electricity. You get the benefit of retaining more vitamins in the food as a result of low temp cooking and they are convenient because you can safely prepare meals while being away from the kitchen without slaving over a hot stove all day.
Burgundy Lamb Shanks
Prep: 10 min. Cook: 8-1/4 hours
4 lamb shanks (about 20 ounces each)
Salt and pepper to taste
2 tablespoons dried parsley flakes
2 teaspoons minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon grated lemon peel
1/2 cup chopped onion
1 medium carrot, chopped
1 teaspoon olive oil
1 cup Burgundy wine or beef broth
1 teaspoon beef bouillon granules
* Sprinkle lamb with salt and pepper. Place in a 5-qt. slow cooker. Sprinkle with the parsley, garlic, oregano and lemon peel.
* In a small saucepan, saute onion and carrot in oil for 3-4 minutes or until tender. Stir in wine or broth and bouillon. Bring to a boil, stirring occasionally. Pour over lamb. Cover and cook on low for 8 hours or until meat is tender.
* Remove lamb and keep warm. Strain cooking juices and skim fat. In a small saucepan, bring juices to a boil; cook until liquid is reduced by half. Serve with lamb. Yield: 4 servings.
Nutrition Facts: 1 serving (calculated without salt) equals 525 calories, 26 g fat (11 g saturated fat), 198 mg cholesterol, 345 mg sodium, 5 g carbohydrate, 1 g fiber, 54 g protein.
* Courtesy of Taste of Home Cooking: Burgundy Lamb Shanks published in Quick Cooking March/April 2005, p22
Posted 19 April 2011 - 10:17 PM
Thank you seeker! will try above with some Vieux Carre. Will start with about 1/8 cup and adjust.
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