arcinNsparkin
New member
Heres one of my favourite dinners, lamb shanks with thyme 'n balsamic vinegar in a slow cooker.
I know a lot of people dont like lamb 'n a lot of people have never even tried it. Growing up with British heritage, we often had lamb, lamb chops, roast lamb, leg of lamb, lamb shoulder. 'N all the lamb we ever saw was frozen Australian or New Zealand lamb. 'N when ya cooked it, it had the strong urine smell to it, with a strong taste to it, I cant describe. But we enjoyed it 'n expected the smell 'n the taste. I never had fresh lamb until I came to Alberta late '70s. I couldnt believe the clean taste 'n celicious smell to it. I will occasionally buy fresh Australian boneless leg of lamb 'n roast it 'n it certainly isnt like the lamb we grew up with.
I never had lamb shanks until two years ago, while golfin' for w week with a buddy at Kokanee Springs. It was expensive, but delicious. So a few months later, I found them in the meat counter at Safeway for 6-8 bucks each.I bought three 'n kick myself for not buyin' the six that where there. I havent seen them since. So when I saw a lamb shop at the Crossroads Market, I had to get a couple. So I requested two. The butcher cut them off a whole Caracass, wrapped 'em up. Hands the to me and says "that will be $42.00 please." DOHHHHHH, sure didnt expect that, but hey I wanted 'em.
So they been in the freezer for two months 'n todays the day to cook them. Tomorrow they get eatin'. So heres a recipe I use. Enjoy
Lamb Shanks with Thyme 'n Balsamic Vinegar, in a slow cooker..
You'll need a large fry pan 'n a slow cooker..
Ingredients:
2 lamb shanks
2 tbsp olive oil
1 400g tin of tomatoes, or 400g of fresh Italian tomatoes.
1 medium onion
1-2 cloves of garlic
1stalk of celery
2 medium mushrooms
3 tbsp of flour
2-3 sprigs of fresh thyme, or 1 tnsp of dried thyme
1 medium bay leaf
2 tnsp of honey
2-3 small carrots.
3 tbsp balsamic vinegar
2 beef oxo cubes
2 cups of water
Salt 'n pepper
Prepare your ingredients:
Peel 'n thinly slice onion
Peel 'n finely slice garlic
Finely slice celery stalk
Slice mushrooms
Peel 'n chop tomatoes
Slice carrots
Set aside
Heat skillet to medium high 'n add 1/2 the olive oil. Wash, dry lamb shanks 'n dredge in flour.
Brown lightly 'n set aside.
Add the remainder of the oil to the skillet, add the onion, garlic thyme 'n bay leaf. Cook 2-3 minutes, until the onion is translucent.
Then add the balsamic vinegar, honey 'n tomatoes. Stir together 'n remove from the heat once it bubbles.
Oh, oh,, just got told only 10 pictures per post, NP, continued below,,,,,,
I know a lot of people dont like lamb 'n a lot of people have never even tried it. Growing up with British heritage, we often had lamb, lamb chops, roast lamb, leg of lamb, lamb shoulder. 'N all the lamb we ever saw was frozen Australian or New Zealand lamb. 'N when ya cooked it, it had the strong urine smell to it, with a strong taste to it, I cant describe. But we enjoyed it 'n expected the smell 'n the taste. I never had fresh lamb until I came to Alberta late '70s. I couldnt believe the clean taste 'n celicious smell to it. I will occasionally buy fresh Australian boneless leg of lamb 'n roast it 'n it certainly isnt like the lamb we grew up with.
I never had lamb shanks until two years ago, while golfin' for w week with a buddy at Kokanee Springs. It was expensive, but delicious. So a few months later, I found them in the meat counter at Safeway for 6-8 bucks each.I bought three 'n kick myself for not buyin' the six that where there. I havent seen them since. So when I saw a lamb shop at the Crossroads Market, I had to get a couple. So I requested two. The butcher cut them off a whole Caracass, wrapped 'em up. Hands the to me and says "that will be $42.00 please." DOHHHHHH, sure didnt expect that, but hey I wanted 'em.
So they been in the freezer for two months 'n todays the day to cook them. Tomorrow they get eatin'. So heres a recipe I use. Enjoy
Lamb Shanks with Thyme 'n Balsamic Vinegar, in a slow cooker..
You'll need a large fry pan 'n a slow cooker..
Ingredients:
2 lamb shanks
2 tbsp olive oil
1 400g tin of tomatoes, or 400g of fresh Italian tomatoes.
1 medium onion
1-2 cloves of garlic
1stalk of celery
2 medium mushrooms
3 tbsp of flour
2-3 sprigs of fresh thyme, or 1 tnsp of dried thyme
1 medium bay leaf
2 tnsp of honey
2-3 small carrots.
3 tbsp balsamic vinegar
2 beef oxo cubes
2 cups of water
Salt 'n pepper
Prepare your ingredients:
Peel 'n thinly slice onion
Peel 'n finely slice garlic
Finely slice celery stalk
Slice mushrooms
Peel 'n chop tomatoes
Slice carrots
Set aside
Heat skillet to medium high 'n add 1/2 the olive oil. Wash, dry lamb shanks 'n dredge in flour.
Brown lightly 'n set aside.
Add the remainder of the oil to the skillet, add the onion, garlic thyme 'n bay leaf. Cook 2-3 minutes, until the onion is translucent.
Then add the balsamic vinegar, honey 'n tomatoes. Stir together 'n remove from the heat once it bubbles.
Oh, oh,, just got told only 10 pictures per post, NP, continued below,,,,,,
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