BRAISED LAMB SHANKS
This made the house smell heavenly, a perfect cool weather dish. The meat literally falls off the bones. Mashed potatoes as an accompaniment is a must. The total cooking time is actually 2 hours 15 minutes, adding in the time to thicken the sauce the total cooking time is 2 1/2 hours.
Provided by Minxkat1
Categories Lamb/Sheep
Time 2h50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine flour and pepper in large ziplock bag (I used a freezer bag).
- Dredge lamb shanks in flour.
- Thinly slice onion, mince garlic.
- Heat oil in large frying pan.
- Fry shanks until golden brown on each side.
- Turn with tongs.
- Place shanks in Dutch Oven, or large oven proof pot with lid.
- Add minced garlic and bay leaves to pot.
- Add onion slices to frying pan.
- Cook stirring occasionally until onion is soft.
- Add red wine to frying pan.
- Cook stirring occasionally until slightly syrupy, approximately five minutes.
- Pour onion mixture over shanks.
- Sprinkle Italian seasoning over shanks.
- Pour beef stock into pot.
- Cook in 375 F oven for 2 hours and 15 minutes.
- Sprinkle with salt and pepper to taste.
- If desired sauce may be thickened by removing lamb shanks to plate and simmering sauce on stove top for 15 minutes or until it coats the back of a spoon.
- Return shanks to sauce to rewarm.
Nutrition Facts : Calories 1108.5, Fat 57.7, SaturatedFat 21.7, Cholesterol 363.1, Sodium 936.7, Carbohydrate 18.4, Fiber 1.3, Sugar 2, Protein 110.9
BRAISED LAMB SHANKS
Anne Burrell's Braised Lamb Shanks recipe for Food Network is a hearty fan favorite.
Provided by Anne Burrell
Categories main-dish
Time 5h50m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F.
- Coat a large Dutch oven generously with olive oil and bring to a high heat. Season the shanks generously with salt and add them to the pan. Brown well on all sides. This is an incredibly important step; do not rush it.
- Meanwhile, puree the onions, carrots, celery and garlic in a food processor until it becomes a coarse paste. Remove and set aside.
- Remove the shanks from the pan to a sheet tray. Discard the excess fat from the pan. Add a little more oil to coat the bottom of the pan and add the pureed veggies. Season with salt, to taste. Saute the veggies until they are very brown and aromatic, about 20 minutes. The brown veggies should form a sort of crust on the bottom of the pan, do not let this burn; it is where a lot of the flavor is! Don't rush this step either, since this is where you will develop the brown color and flavor.
- Add the tomato paste and brown for 5 minutes. Stir in the wine, chopped rosemary and thyme bundle. Stir frequently and cook until the wine has reduced by about half.
- Add the shanks back to the pot and pour in 3 to 4 cups of water. The shanks should be submersed, if they are not, add more water. Add the bay leaves to the pan, cover and put in the preheated oven. The cooking time will be about 2 1/2 to 3 hours. Turn the shanks over about halfway through the cooking time. Check the shanks every 45 minutes or so. If the liquid has reduced too much add more water. Defat as you go.
- Remove the lid during the last 30 minutes of cooking time for maximum browning. When the shanks are done the meat should be incredibly tender and flavorful. Transfer to serving plates and garnish with Gremolata. Serve with Hard Polenta Cakes, if desired,
- Call yourself a superstar!!!
- In a small bowl, combine all ingredients and set aside until ready to use.
BRAISED LAMB SHANKS WITH GARLIC AND ROSEMARY (CROCK POT)
The smells coming from this dish are divine. By preparing this the night before, it makes dinnertime a snap, I just add a salad and some bread to soak up the juices.
Provided by Abby Girl
Categories Lamb/Sheep
Time 12h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the red wine, Dijon mustard, salt, pepper in a small dish. Place the lamb shanks in the crock pot.
- Scatter the remaining ingredients around and on top of the shanks. Cover and cook on high for 6 hours. Use tongs to reverse the position of the shanks, top to bottom. Reduce the setting to low and cook for an additional 6 hours.
- Using a slotted spoon to transfer the shanks to a serving platter. Skim the fat from the cooking juices, taste and add salt and pepper, if needed.
- Pour the juices over the shanks, and serve.
SLOW COOKER LAMB SHANKS
In this easy recipe, flavorful, tender, fall-off-the-bone lamb shanks are slowly cooked with broth and aromatics until wonderfully tender.
Provided by Vered DeLeeuw
Categories Main Course
Time 4h25m
Number Of Ingredients 7
Steps:
- Add the broth to your slow cooker.
- Season the lamb shanks with salt, pepper, garlic powder, cumin, and rosemary. Place the shanks in your slow cooker.
- Cover and cook on HIGH for 4 hours or on LOW for 7 hours, until the lamb is very tender.
- When the lamb shanks finish cooking, set the slow cooker to WARM.
- Transfer the cooked lamb shanks to a plate. Strain the cooking liquids into a glass measuring cup, then return the lamb shanks to the slow cooker pan (carefully wipe it with warm moist paper towels if needed) and cover, to keep the meat warm while you thicken the gravy.
- Use a spoon to skim the fat layer off the top of the cooking juices. Pour them into a medium saucepan. Heat over medium-high heat until almost boiling but not quite, then turn the heat down to medium and simmer, whisking occasionally, until liquids are reduced into a rich gravy, 10-15 minutes.
- Transfer the lamb shanks to plates, spoon the gravy on top, and serve.
Nutrition Facts : ServingSize 1 lamb shank, Calories 377 kcal, Protein 57 g, Fat 15 g, SaturatedFat 7 g, Sodium 502 mg
SLOW-BRAISED LAMB SHANKS
Provided by Mark Bittman
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- In a large skillet, brown shanks well in oil; this will take as long as half an hour (you can cover the pan to avoid spattering). Sprinkle with salt and pepper as they cook.
- Lower the heat, pour off the excess fat, add the wine or stock. Simmer over low heat for 1½ to 2 hours, covered, turning and adding water, about ¼ cup at a time, as necessary, until the meat is falling of the bone.
- Cool. Take meat off the bone and reserve the liquid. When the liquid is cool, skim the fat and reserve the juice. Use meat and juice in the following recipes: Tomato Sauce With Lamb and Pasta; Indian Lamb Curry With Basmati Rice; Chinese Braised Lamb Shanks.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 11 grams, Carbohydrate 0 grams, Fat 21 grams, Protein 23 grams, SaturatedFat 9 grams, Sodium 406 milligrams, Sugar 0 grams
CROCK POT LAMB SHANKS
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
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.
BRAISED LAMB SHANKS
Braised lamb shanks slow cooked in a fantastic sauce with Persian spices, saffron, lemon juice and herbs makes a spectacular feast. Succulent lamb in an amazingly delicious sauce can also be cooked in oven or crock-pot!!
Provided by Roxana Begum
Categories Main Course
Time 1h55m
Number Of Ingredients 14
Steps:
- Heat one tablespoon of oil in a cast iron skillet over medium high heat.
- When the oil is hot, place the lamb shanks and season well with salt and pepper. You may work with two shanks at a time.
- Then brown the shanks well on all sides using a pair of tongs. It should take about 6 to 8 minutes. Transfer the seared lamb shanks and set aside.
- In the same skillet add the remaining oil and heat it. Then add the sliced onion and sauté until light golden brown.
- Next add the grated garlic and stir couple minutes. Add the Persian spice mix, and turmeric. Then turn of the heat.
- Transfer the lamb shanks and sautéed onion-spice mixture to a heavy bottomed cooking pot. Add the saffron water, lemon juice, bay leaves, thyme (or dill) and the lemon zest.
- Add about 2 cups of water and bring it to a boil, and then lower the heat and let it simmer for about 1½ to 2 hours until fork tender. The meat should be falling of the bone.
- Adjust the seasonings as per taste.
- Transfer the lamb shanks to a serving dish.
- Cook down the sauce further if it is too thin and then pour it over the lamb shanks. Or you may strain the sauce and then cook it. Discard the bay leaves.
- Tip: You may also cook this from start to finish in a dutch oven or a heavy bottomed pot that heats up well for browning the meat.
- Follow the same instructions as above.And cook the lamb shanks in the oven at 325 degrees F in an oven safe dish making sure to seal it well or use a fitting lid.
- Brown the lambs shanks and prepare the onion-spice-herb mixture. Transfer to slow cooker.
- Add the water and cook according to the instructions for about 4 to 5 hours at high or 6 to 8 hours at low setting.
Nutrition Facts : ServingSize 1 Lamb Shank, Calories 255 kcal, Carbohydrate 6 g, Protein 30 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 96 mg, Sodium 113 mg, Fiber 1 g, Sugar 1 g
SLOW-COOKER LAMB SHANKS
Make this slow-cooker lamb shank recipe for chilly evenings when you need something simple and hearty. Serve with mash, fettuccine or a crispy baked potato
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 5h10m
Number Of Ingredients 12
Steps:
- If you need to preheat your slow cooker then turn it on now. In a large hot frying pan, add half the oil and brown the lamb shanks all over, then transfer them to the slow cooker. This will take you about 10 mins and you may need to do it in batches. Add the remaining oil to the frying pan and fry the onion gently until it starts to turn translucent, then stir in the tomato purée and flour and cook for a minute.
- Add the red wine and bring it to a boil, stirring the flour and purée into the wine until you have a smooth sauce around the onion pieces. Tip into the slow cooker. Pour the stock into the same pan and bring it to a boil, then tip into the slow cooker. Add the carrots garlic, bay leaves, thyme and parsley stalks to the slow cooker and put the lid on. Cook on low for eight hours or on high for four hours. Turn the shanks over at some point during the cooking.
- After eight hours the lamb should be tender and starting to fall off the bone. If the sauce is too thin lift out the lamb and carrots and tip the sauce into a pan, boil it rapidly until it starts to thicken before adding the parsley.
Nutrition Facts : Calories 547 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 0.32 milligram of sodium
BRAISED LAMB SHANKS WITH BALSAMIC
Love lamb but never sure how to cook it? These melt in the mouth braised Lamb Shanks with Balsamic Vinegar are the perfect dish to try. So simple to make yet so delicious, the best thing about this slow cooked recipe is that the oven does all the hard work.
Provided by Joanna
Categories Main Course
Time 3h15m
Number Of Ingredients 13
Steps:
- Preheat oven to 300ºF/150ºC
- Season the lamb well with salt and pepper.
- In a Dutch Oven or heavy bottomed saucepan with a lid, brown the lamb shanks in one tablespoon olive oil on a medium high heat. Turn occasionally until they're golden, for around 10-15 minutes.
- Remove the shanks to a plate and sprinkle them with the flour.
- In the same heavy based pan, cook the onions, carrots, celery and garlic over a low heat until soft - around 10 minutes.
- Stir in the garlic.
- Add the balsamic vinegar and wine to the pan, bring to the boil and reduce down until the liquid thickens somewhat, around 5 minutes.
- Add the chicken stock, bring to the boil and carefully lay the lamb shanks back into the sauce.
- Cover with a lid, transfer to the oven and cook for 2 to 2½ hours or until the lamb easily pulls apart with a fork.
- Serve with a garnish of scattered parsley and/or sliced chili, if desired.
Nutrition Facts : ServingSize 1 portion, Calories 415 kcal, Carbohydrate 21 g, Protein 43 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 131 mg, Sodium 366 mg, Fiber 2 g, Sugar 10 g
SLOW BRAISED LAMB SHANKS
Slow braised lamb shanks in a delicious, rich red wine sauce is the kind of showstopping comfort food cravings are made of.
Provided by Alida Ryder
Categories Dinner
Time 3h15m
Number Of Ingredients 12
Steps:
- Pre-heat the oven to 160ºC/320ºF.
- Season the lamb shanks generously with salt and pepper. Brown the lamb shanks in a large, deep oven-proof pot/pan until well-browned on both sides. Remove from the pan and set aside.
- In the same pan, fry the onion, carrot, celery and garlic until soft and fragrant. Add the herbs and tomato paste and cook for 30 seconds before adding the red wine and stock. Allow to come to a simmer then add the lamb shanks back into the sauce.
- Cover with a lid and place in the oven. Allow to braise slowly for 2-3 hours until the lamb is soft and succulent. Check on the lamb shanks half-way through cooking and add more stock if necessary.
- Remove from the oven and serve.
Nutrition Facts : Calories 277 kcal, Carbohydrate 8 g, Protein 28 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 84 mg, Sodium 318 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CROCK POT BRAISED LAMB SHANKS
Make and share this Crock Pot Braised Lamb Shanks recipe from Food.com.
Provided by PalatablePastime
Categories Lamb/Sheep
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Brown lamb shanks under broiler to remove excess fat.
- Remove shanks from broiler and place in the bottom of crock pot.
- Mix together salt, pepper, cumin, coriander, nutmeg, cinnamon, paprika, lemon zest, tomato sauce and red wine.
- Pour over lamb shanks in crock pot.
- Sprinkle chopped onions and drained chickpeas over the top.
- Set crock pot on low for 8-10 hours.
- Serve lamb shanks on rice or couscous.
- Skim sauce of any fat, if serving.
ELEGANT BRAISED LAMB SHANK DINNER RECIPE BY TASTY
Here's what you need: lamb shanks, kosher salt, freshly ground black pepper, canola oil, medium carrots, medium white onion, celery, garlic, tomato paste, red wine, chicken stock, orange, lemon, fresh rosemary, fresh thyme, bay leaves, brussels sprouts, red pearl onion, olive oil, yukon gold potato, white pepper, unsalted butter, sour cream, heavy cream, fresh parsley, lemon, flaky sea salt, garlic, fresh chives, horseradish, orange
Provided by Matthew Johnson
Categories Dinner
Yield 8 servings
Number Of Ingredients 31
Steps:
- Preheat the oven to 400°F (200°C).
- Season the lamb shanks all over with salt and pepper.
- Heat the canola oil in a large Dutch oven over medium-high heat.
- Sear 2 lamb shanks at a time until a dark brown crust forms on one side, 3-5 minutes. Sear the other sides of the meat until evenly browned. Remove the shanks from the pan and set aside. Remove all but 2 tablespoons of fat from the pan.
- Add the minced carrots, onion, celery, and minced garlic to the pot. Season with salt and pepper, and cook until the vegetables are deeply caramelized, 15-20 minutes.
- Add the tomato paste and cook until it browns and is aromatic, 5 minutes.
- Add the red wine and scrape the bottom of the pot to release the flavorful browned bits stuck to the bottom. Cook until the wine reduces by half and thickens slightly, 3 minutes.
- Add the chicken stock, orange juice, lemon juice, rosemary, thyme, and bay leaves. Stir and bring to a boil.
- Return the lamb shanks to the Dutch oven, cover, and place in the oven for 2 hours, turning the shanks halfway through, until the lamb is tender and the braising liquid has thickened.
- About halfway through the lamb cooking time, add the oblique-cut carrots, Brussels sprouts, red pearl onions, and whole garlic cloves to a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast in the oven for 1 hour, or until the vegetables are tender.
- Right after the potatoes finish boiling, drain and transfer to a large bowl. Season with plenty of salt and a bit of white pepper, and mash the potatoes until as smooth as possible.
- Fold in the butter, sour cream, and heavy cream until smooth and light.
- Make the citrus gremolata: In a small bowl, combine the parsley, lemon zest, flaky salt, garlic, chives, horseradish, and orange zest.
- To serve, scoop mashed potatoes onto a plate. Add roasted vegetables and a lamb shank. Top with the braising liquid and citrus gremolata.
- Enjoy!
Nutrition Facts : Calories 1362 calories, Carbohydrate 91 grams, Fat 78 grams, Fiber 8 grams, Protein 76 grams, Sugar 17 grams
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3.9/5 (7)Total Time 6 hrs 10 minsCategory DinnerCalories 326 per serving
- Preheat the oil in a large nonstick skillet over medium high heat. Season the lamb shanks with salt and pepper, and brown on all sides.
- Return the pan to the heat and add the carrots, celery and onion. Saute for 5-7 minutes. Add in the mushrooms and garlic and stir for another minute.
- Deglaze with wine and scrape up any of the bits on the pan. Transfer everything to the crockpot. Add the beef stock, mustard, bay leaf, rosemary, and orange rind. Cook on high for 6 hours.
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- Toss the lamb in flour that has been seasoned with salt and pepper; shake away excess and cook the lamb over high heat until browned all over; transfer to the bowl of a slow cooker.
- Add remaining oil into the same pan and sauté onions, carrots and garlic, stirring, over a medium heat for about 2 minutes or until the onion is starting to soften and then add the tomato paste and cook stirring for a further minute.
- Add the wine to the pan, bring to the boil and then stir in stock, undrained tomatoes, sugar and bouquet garni and bring the boil; pour over the lamb in the slow cooker, making sure the lamb is covered by the liquid.
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- Dry the lamb shanks with a paper towel and liberally season with the salt mixture. Heat a large skillet over medium high heat and add the oil. Working in batches, brown the lamb shanks on all sides, turning ever few minutes with a pair of tongs. About 7-9 minutes total.
- Note: Make sure that you buy lamb shanks that will comfortably fit in your Instant Pot. (If you're unsure, measure the diameter of the cooker and check against the length of the shanks.)If they're too large to fit comfortably in the bottom of the pressure cooker to brown, you may want to go with the dutch oven or crock pot method.
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5/5 (1)Total Time 3 hrs 30 minsCategory LambCalories 379 per serving
- Step 1Dry the shanks with a paper towel (dry meat browns, wet meat steams); season generously with salt and pepper. Heat the oil in a large Dutch oven and brown the shanks well on all sides; do this in batches so the meat browns well. Once the shanks are browned, remove them to a platter and lower the heat to medium-low. Add the lemon slices and let them just start to brown; add the garlic, tomatoes, white wine, chicken stock, rosemary sprigs, and the herbs de Provence. Return the shanks to the pot. Bring to a simmer; cover and cook very slowly on the stovetop or in a 325 °F oven for 3 hours. Or you can put this in your crockpot and cook all day on low. (If you are in a hurry, you can also pressure cook these for 1 hour).
- Step 2After your shanks are cooked, remove the rosemary sprigs (all of the leaves will have fallen off); remove the lamb shanks and put them on a platter, cover with foil and place in the warm oven (heat off) while you prepare the sauce.
- Step 3Pour the "slurry" into the simmering liquid and stir until the sauce thickens. Serve the shanks and sauce over polenta, mashed potatoes or noodles.
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