s SLOW COOKER LAMB SHANKS WITH ROSEMARY AND MUSHROOMS *****
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s SLOW COOKER LAMB SHANKS WITH ROSEMARY AND MUSHROOMS *****
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Ingredients
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Instructions *** 1-1-17excellent again, no need to brown the meat, used cipollini onions which were great *** 2-14-2012 excellent again, added some beef broth and a can of stewed tomatoes *** *** 12-28-2009 excellent, i added 1 cup chicken broth *** Diana Rattray Rosemary and mushrooms help to flavor this melt-in-your-mouth tender lamb. This lamb cooks for about 10 to 12 hours, and it's perfect for a busy day meal. Ingredients: 2 tablespoons olive oil 4 to 6 lamb shanks, about 6 pounds 1 cup Pinot Noir or Burgundy, or other dry red wine 3 tablespoons grainy Dijon mustard 1 teaspoon balsamic vinegar 1 1/2 teaspoons salt 1/2 teaspoon black pepper 1 heaping tablespoon fresh chopped rosemary, or about 1 1/2 teaspoon dried rosemary 1 tablespoon chopped parsley, or 1 teaspoon dried parsley flakes 4 large cloves garlic, finely minced 16 ounces sliced mushrooms 1 large carrot, diced 12 to 16 ounces small white onions, peeled, or 2 medium onions, cut in wedges Preparation: *To peel the onions, drop in boiling water and boil for 3 minutes. Transfer to cold water. Cut off root end and slip off skins. Frozen small white onions may be used. In a large skillet over medium-high heat, heat the olive oil. Cook the lamb shanks in the hot oil, turning frequently, until browned on all sides. Place the browned lamb shanks in a 5 to 7-quart slow cooker. Add the peeled onions or onion wedges to the slow cooker. Meanwhile, combine the wine with mustard, vinegar, salt, pepper, rosemary, parsley, and garlic; set aside. To the hot skillet, add mushrooms and carrots. Cook the mushrooms and carrots for about 5 minutes, stirring constantly. Spoon the vegetables over the lamb shanks. Pour the wine mixture into the skillet, scraping up the browned bits with a spatula. Bring to a simmer; pour over the lamb shanks in the slow cooker. Cover and cook on HIGH for 2 hours. Reduce heat to LOW and cook for 6 to 8 hours longer. Serves 4 to 6. Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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