ROSEMARY BRAISED LAMB SHANKS
Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite--roasted garlic mashed potatoes--as you need something to soak up the wonderful sauce. A fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait.
Provided by S. HODGE
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 6
Number Of Ingredients 12
Steps:
- Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
- Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
- Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.
Nutrition Facts : Calories 480.5 calories, Carbohydrate 17.6 g, Cholesterol 92.7 mg, Fat 21.8 g, Fiber 3.1 g, Protein 30.3 g, SaturatedFat 7.7 g, Sodium 758.7 mg, Sugar 7.3 g
SLOW COOKER ROASTED LEG OF LAMB
Leg of lamb coated in mustard and herbs. Put it in the slow cooker and leave it alone for a few hours. Super easy and fabulous every time!
Provided by METG
Categories Meat and Poultry Recipes Lamb Leg
Time 7h25m
Yield 6
Number Of Ingredients 11
Steps:
- Bring leg of lamb to room temperature, about 2 hours.
- Pour wine into a slow cooker. Mix lemon juice, honey, mustard, garlic, vinegar, rosemary, thyme, sea salt, and pepper together in a bowl until a thick paste forms. Massage paste into the lamb using your hands; gently place into the slow cooker.
- Cook on Low, without removing the cover, for 5 hours. An instant-read thermometer inserted near the bone should read 145 degrees F (65 degrees C). Let lamb rest for 15 to 20 minutes.
Nutrition Facts : Calories 284.9 calories, Carbohydrate 10.5 g, Cholesterol 100.3 mg, Fat 14 g, Fiber 1.3 g, Protein 25.6 g, SaturatedFat 6.8 g, Sodium 464.5 mg, Sugar 5.9 g
SLOW COOKER LAMB CHOPS
Tender lamb chops slow cooked in a deep and rich red wine reduction gravy.
Provided by walliser
Categories Meat and Poultry Recipes Lamb Chops
Time 4h50m
Yield 6
Number Of Ingredients 13
Steps:
- Combine red wine and onion in a slow cooker.
- Whisk honey, mustard, lemon juice, garlic, thyme, rosemary, basil, salt, and pepper together in a small bowl until well blended. Add tapioca starch and whisk until well combined. Let sit until mixture is thickened, at least 5 minutes.
- Dip lamb chops in the mustard mixture and massage until fully coated.
- Place chops in a single layer over the red wine and onion mixture in the slow cooker. Pour remaining mustard mixture on top.
- Cover slow cooker and cook on Low until an instant-read thermometer inserted into the center of a chop reads at least 130 degrees F (54 degrees C), about 4 1/2 hours.
Nutrition Facts : Calories 208.8 calories, Carbohydrate 18.5 g, Cholesterol 43.6 mg, Fat 7.7 g, Fiber 1 g, Protein 13 g, SaturatedFat 3.6 g, Sodium 550.5 mg, Sugar 9.4 g
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.
CROCK POT RUSTIC LAMB STEW
Make and share this Crock Pot Rustic Lamb Stew recipe from Food.com.
Provided by Mirj2338
Categories Stew
Time 10h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle lamb with 1/2 t salt and the pepper.
- Coat with flour.
- Heat oil in a 2 to 3 quart Dutch oven over medium-high heat.
- Brown lamb a few pieces at a time in the hot oil.
- Remove to crock pot with slotted spoon.
- Reduce heat to medium.
- Add onion and cook 3 to 4 minutes, stirring occasionally until lightly browned.
- Stir in the water scraping up browned bits on bottom of pot.
- Transfer onion mixture to the crock pot; add carrots and potatoes.
- Cover and cook on low for 8 to 10 hours, adding peas during the last 30 to 45 minutes.
- Note: I have also simmered this in the Dutch oven on the stove for 1 1/2 to 2 hours and it is very good.
ROSEMARY LAMB CHILI (CROCK POT)
I don't eat red meat as a rule, but lamb is one thing I make an exception for once or twice a year. This mild chili could also be made on the stove top, but I like to make all my chili and most of my soups in a crock pot and let it simmer. Do it whatever way you prefer.
Provided by Vino Girl
Categories One Dish Meal
Time 6h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Brown lamb, onion, and garlic in a nonstick pan.
- Place meat mixture and the rest of the ingredients except for cheese in a slow cooker.
- Cover and cook on LOW for 6 hours or more, depending on how thick you like it.
- Serve hot, sprinkled with feta cheese (if using).
ROSEMARY POT ROAST
Come home to a comforting, ready-to-eat entree with this slow-cooker favorite sized just right for two. It's so easy, and it fills the house with a wonderful aroma. -Marcia Schroeder, River Edge, New Jersey
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, brown beef in oil on both sides. Transfer to a 1-1/2-qt. slow cooker. In a small bowl, combine the broth, tomato sauce, wine, onion, garlic, parsley, rosemary, salt and pepper; pour over beef. Cover and cook on low until meat is tender, about 8 hours. , Remove beef and keep warm. In a small saucepan, combine cornstarch and water until smooth; stir in cooking juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with beef.
Nutrition Facts : Calories 358 calories, Fat 19g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 472mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein.
LAMB WITH BALSAMIC-GLAZED VEGETABLES (CROCK POT)
This recipe is from the side of the box my crock pot came in- I haven't tried it yet, but it sounds pretty good.
Provided by jenna sais quoi
Categories One Dish Meal
Time 11h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine seasonings in a small bowl. Rub seasonings all over lamb roast.
- Place onion in the bottom of the crock pot- place lamb roast on top of onion, then add remaining vegetables. Drizzle balsamic vinegar over the vegetables.
- Cover and cook on High for 1 hour, then turn to Low for 10-12 hours.
Nutrition Facts : Calories 69.7, Fat 0.4, SaturatedFat 0.1, Sodium 399.4, Carbohydrate 15.6, Fiber 3, Sugar 2.6, Protein 2.4
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- In a medium saucepan, heat 3 tablespoons of the olive oil. Add the scallions and cook over moderate heat, stirring, until softened, about 4 minutes. Add the peas, lima beans, zucchini and crushed red pepper and season with salt and black pepper. Cover and cook over very low heat until barely softened, about 15 minutes. Add the lettuce and 2 tablespoons of the mint, cover and cook until the lettuce is very tender, about 10 minutes.
- Meanwhile, preheat a grill pan. Rub the chops with the remaining 1 tablespoon of oil and season with salt and black pepper. Rub the rosemary onto the chops. Grill the chops over high heat for 6 minutes, turning once or twice, for medium-rare meat.
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