Sunday, August 9, 2009
Lamb Shanks with garlic and herbs
Recipe adapted from: Atkins for life Cook book
After working a string of several 14-15 hour days I asked Mark if I could make anything special for Friday night wind down meal. Mark perused a few cook books and found a recipe for crock pot lamb shanks. They were super easy and absolutely delicious. Try em' out and let us know what you think:
6 (1-pound) lamb shanks
1 tsp salt
1/2 tsp pepper
10 garlic cloves, peeled
1 sprig fresh rosemary
1 sprig fresh thyme
1 large onion
1/4 c dry white wine
1/2 cup diced tomatoes in juice (I used one large fresh tomato from the garden-yum!)
14 oz low sodium beef broth
1 tsp gravy flour
1/4 c chopped parsley for garnish
1. Season lamb with salt and pepper. Place in slower cooker with meaty ends down. I had the butcher cut the shanks down so they would easily fit into our slow cooker. Add garlic, rosemary, thyme, onion, wine, tomatoes, and broth. Cover and cook 8 to 9 hours on low or about 5 hours on high until shanks are very tender.
2. Remove shanks from liquid, cover, and set aside. Remove and discard any herb sprigs, remove garlic, and mash with a fork, then return to broth. Skim excess fat from broth and whisk in a small amount of thickener until smooth (gravy flour worked well. Pour over lamb and serve sprinkled with parsley.
I served this with pureed cauliflower and it was delicious! Wishing I would have taken a picture - next time!