Quote from: Cindy James on August 14, 2012, 03:01:48 AM
Anyone have different lamb recipes to share?
How does Plum and Rosemary Lamb Shanks sound? In a slow cooker, of course.
Ingredients:
2 tbspns plain flour
8 small (ish) Lamb Shanks
1
1/2 tbspns olive oil
2 brown onions, halved, thinly sliced
1/4 cup fresh Rosemary leaves
1 tbsp fresh thyme leaves
1 cup red wine (more if want to stew the chef as well
)
*Catherine raising hand* I want to be the chef, please
1 cup of chicken stock
2 tbspns Worcestershire sauce
1 cup Plum jam
300g sliced mushrooms
300g pitted prunes
500ml prune juice.
3 garlic cloves finely diced in salt with a touch of lime juice.
Either mashed or small baked potatoes and green beans to serve.
Method:
1. Place flour and shanks in a bowl. Toss to coat. Heat 2 tbspns of oil in a large fry pan over a high heat. Cook shanks, turning in batches for 4 - 5 minutes or until browned. Transfer to plate.
2. Reduce heat to medium-high. Heat remaining oil add onion, garlic, rosemary,and thyme. Cook for 3-4 minutes or until onions are tender. Add wine and simmer for 1 minute. Stir in stock, sauce, jam, prunes, prune juice and mushrooms. Bring to boil and remove from heat.
3. Place shanks in slow cooker, add mixture from fry pan, cover and cook on low for 12 -16 hours. In fact the longer the better. Have done a 20 hour session once and the tendons were like jelly. The meat absolutely fabulous. Serve with baked potato and beans or whatever other green you prefer.
4. Invite me round just prior to serving. Thank you.
