Artichoke And Lamb Shanks Crock Pot Dinner Food

CROCK POT LAMB SHANKS

Crock Pot Lamb Shanks image

Modified version of a recipe I found on the 'net that I thought turned out great. Apart from a few small changes to seasoning the original recipe called for a cup of wine rather than beer, sometimes I feel with tomato that makes things a bit rich when slow-cooked and I thought the beer substitution worked well. If you don't want to use beer try a cup of beef stock instead of the stock powder / beer. Also whole garlic cooked this way doesn't taste strong at all, if you want it to have a strong garlic taste you'd need to crush some of it.

Provided by Peter J

Categories Lamb/Sheep

Time 8h20m

Yield 2-4 serving(s)

Number Of Ingredients 14

Ingredients

1 kg lamb shank (4 medium shanks)
1 tablespoon olive oil
1/2 teaspoon ground black pepper
2 medium brown onions, sliced
12 garlic cloves, peeled
200 g mushrooms, coarsely sliced
1 cup beer
1 tablespoon Worcestershire sauce
2 teaspoons beef stock powder
400 g crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 bay leaf, broken into quarters

Steps:

Heat oil in pan over medium to high heat and brown lamb shanks on all sides.
Season lamb shanks with pepper.
Place sliced onions at bottom of crock pot and put lamb shanks on top drizzled with remaining oil and juices from the pan.
Place mushrooms and garlic cloves over the top.
Mix beer, Worcestershire sauce, stock powder, tomatoes, oregano, basil, thyme and bay leaf in a bowl.
Pour mixture over the top of lamb shanks.
Cook in crock pot on low for 6-8 hours depending on your crock pot.
Remove bay leaves.
Serve with vegetables and juices poured over the top of the shanks. I served over wholegrain bread but mashed potatoes would be the best match.

SLOW-COOKED LAMB SHANKS AND TOMATOES

Slow-Cooked Lamb Shanks and Tomatoes image

A long, gentle simmer slowly breaks down tougher cuts like lamb shank, leaving the meat flavorful, succulent, and tender.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes

Time 4h

Number Of Ingredients 6

Ingredients

2 tablespoons extra-virgin olive oil
2 medium onions, halved and thinly sliced
Coarse salt and ground pepper
5 garlic cloves, smashed and peeled
5 large tomatoes (about 4 1/2 pounds total), coarsely chopped, or 2 cans (28 ounces each) plus 1 can (15 ounces) whole peeled tomatoes
4 lamb shanks (about 4 pounds total)

Steps:

Preheat oven to 350 degrees. In a large Dutch oven or heavy pot, heat oil over medium-high. Add onions and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes (if using canned, break them up) and cook until they break down, 6 to 8 minutes.
Place lamb shanks in pot in a single layer so each shank is covered by sauce. Bring to a boil, cover, then place pot in oven. Cook until meat is very tender and falling off bones, about 3 1/2 hours. Skim fat from cooking liquid and season lamb with salt and pepper. Serve lamb with sauce.

Nutrition Facts : Calories 429 g, Fat 24 g, Fiber 3 g, Protein 37 g

ARTICHOKE AND LAMB SHANKS CROCK POT DINNER

Artichoke and Lamb Shanks Crock Pot Dinner image

This is a great dish to serve with rice, orzo pasta or polenta. It makes a good impression on guest and is easy to fix. To be really fancy sprinkle each serving with toasted pine nuts.

Provided by Grace Guderjahn

Categories Lamb/Sheep

Time 7h45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 -4 lbs lamb shanks, bone cracked (usually 4)
fresh ground pepper
1 medium onion, chopped
1 red bell pepper
1 cup sliced celery
1 (8 ounce) box frozen artichokes or 1 (12 ounce) can artichokes, drained
1 cup drained sliced black olives
1 (14 1/2 ounce) can diced tomatoes
1 1/2 tablespoons red wine vinegar
1 1/2 tablespoons cornstarch
2 tablespoons chopped parsley

Steps:

In a 4 1/2 quart, or larger, electric crock pot, combine onion, bell pepper, celery, artichoke hearts,and olives.
Rinse shanks and pat dry.
Sprinkle all over with pepper.
Place shanks in pot on top of vegetables.
Add tomatoes with juice, add vinegar.
Cover pot and cook until lamb is very tender.
About 6-7 hours on low, less time on high.
Remove shanks to a bowl and keep warm.
Skim and discard fat from cooking liquid Turn crock pot to high.
Mix cornstarch with 1 1/2 tablespoons water and pour into crock pot.
Stir often until sauce bubbles (about 10 minutes).
Spoon sauce and vegetables over lamb.
Garnish with parsley.

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