Crock Pot Lamb Shank Recipe Recipe For Shrimp

CROCK POT LAMB SHANKS

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.

LAMB IN THE SLOW COOKER

Steps:

• Heat oil in a large skillet over medium-high heat. Add lamb and cook until outside is browned, about 5 minutes per side. Remove to a plate and add onion to the oil in the skillet. Saute until lightly browned, about 5 minutes.
• Place onion in the bottom of a slow cooker pot and place the lamb roast on top. Mix water, soy sauce, garlic, and onion soup mix together and pour over the roast. Cook on Low for 8 to 10 hours.
• Remove roast, cover lightly with foil, and let rest for 20 minutes before carving. Mix butter and flour into a paste. Add small pieces of this paste to the hot cooking liquid, mixing well to incorporate. Cook until sauce reaches desired thickness, 5 to 6 minutes.
• Slice roast thinly and serve with gravy.

CROCK POT SPICY LAMB SHANKS

Steps:

• Using a vegetable peeler, remove the orange part of the peel from 1 of the oranges . Cut the peel into thin strips (should have about 1/4 cup); set aside. Squeeze the juice from both oranges to make about 2/3 cup. In a small bowl stir together orange juice, broth, cardamom, cumin, salt, turmeric, and pepper. Set aside.
• Place carrots, onions, and garlic in the bottom of a 5- to 6-quart crockery cooker. Top with lamb shanks, strips of orange peel, and cinnamon sticks. Pour orange juice mixture over all. Cover and cook on low-heat setting for 8 to 9 hours or until lamb pulls easily from the bone.
• When ready to serve, transfer the lamb shanks and vegetables to a serving dish using a slotted spoon. Skim the fat from the cooking liquid. Remove and discard the cinnamon sticks. Measure 1 1/2 cups juices; transfer to a small saucepan.
• Combine water and cornstarch; add to saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Spoon sauce over lamb and vegetables. Sprinkle with olives and cilantro. Makes 4 to 6 servings.