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Lamb Shank Slow Cooked with a Trio of Citrus

2 1/2 to 3 Pounds, Lamb Shank, ‘3’ Shanks

1 Large, Onion, Course Chopped

2 to 3 Cloves, Garlic, Fine Chopped

3 Stalks, Celery, Course Chopped

4 Large, Carrot, Sliced, about Finger Thick

1 Large, Orange, Zest & Juice

1 Large, Lemon, Zest & Juice

2 Large, Lime, Zest & Juice

Bunch, Thyme, about 2 Fingers Thick

3 to 4, Bay Leaf

Salt & Pepper to Taste

Dash, of Nutmeg

1 Cup, Chicken Broth

1 Cup Pinot Noir

3 or 4 Glugs, Olive Oil

 

Heat Olive Oil in large heavy skillet, Season with Salt & Pepper then Sear the Lamb Shank turning, so as to brown all sides. Remove from skillet and place in Slow Cooker

Now add Onion, Garlic, Celery, Carrots and the Thyme to the skillet swish round with the Lamb bits and sauté for 4 or 5 minutes

Mix together the trio of Citrus Zest and sprinkle over and around the Lamb Shank

Now sprinkle the Nutmeg over the Lamb Shank

Put the Vegetables including any oil & bits/ scraps over top of Lamb Shank

Finally in a jar, shake together the trio of Citrus Juices, the Chicken Stalk & Wine, slowly pour this over the Lamb Shank

Cover and Slow Cook on High about six hours, it’s dome when the Meat is falling from the bone

Serve with Cardamom Couscous & Sautéed Carrot & Fennel

 

 

Lamb Shank Slow Cooked with a Trio of Citrus, Cardamom Couscous & a Sauté of Carrot and Fennel

Lamb Shank Slow Cooked with a Trio of Citrus, Cardamom Couscous & a Sauté of Carrot and Fennel

 

Lamb Shank Slow Cooked with a Trio of Citrus, Cardamom Couscous & a Sauté of Carrot and Fennel

Lamb Shank Slow Cooked with a Trio of Citrus, Cardamom Couscous & a Sauté of Carrot and Fennel

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