Slow Cooker Lamb Shanks Braised Osso Bucco-Style 6 meaty lamb shanks -- (about 1 pound each), fat trimmed 2 teaspoons salt 1 teaspoon freshly ground black pepper 2 tablespoons olive oil 1 medium onion -- finely chopped 3 medium carrots -- finely chopped 3 garlic cloves -- minced grated zest of 2 lemons grated zest of 1 orange 2/3 cup full-bodied red wine 18 ounces canned tomato puree -- (1 can) 1 cup beef broth 1/2 cup chicken broth 1/2 cup finely chopped fresh Italian parsley 2 tablespoons unsalted butter -- at room temperature 2 tablespoons all-purpose flour
Sprinkle the lamb shanks evenly with the salt and pepper. Heat the oil in a large skillet over high heat. Add as many lamb shanks as will fit in a single layer and brown on all sides. Transfer the browned shanks to the insert of a 5 to 7-quart slow cooker. Brown any remaining shanks and transfer them to the slow-cooker. Add the onion, carrots, garlic, and citrus zests to the same skillet and saute until the onion begins to soften. Add the wine, and heat, scraping up any browned bits from the bottom of the pan. Transfer th contents of the skillet to the slow-cooker insert. Stir in the tomato puree and both broths. Cover and cook for 6 hours on low. Remove the shanks from the cooker and cover with aluminum foil to keep warm. Pour the sauce into a saucepan and boil for 10 to 15 minutes, until the sauce has reduced a bit. Add the parsley to the sauce. Mix the butter and flour until smooth in a small bowl and whisk, a bit at a time, into the sauce, bringing it back to a boil after each addition. Taste and adjust the seasoning. Return the sauce and the shanks to the slow cooker and keep warm until ready to serve. Serves 6. AuthorNote: Lamb shanks are some of the best eating in the world, but most people walk right by them at the butchers. The meat becomes fall-apart tender after a long braise in the slow cooker. The shank bones flavor the sauce when cooked in the same style as osso bucco, with tomato, vegetables, wine, garlic, and citrus zest to brighten the stew. Serve the lamb shanks with pappardelle or other wide flat noodles to soak up the sauce. Cuisine: "Italian" Source: "Slow Cooker: The Best Cookbook Ever by Diane Phillips, 2009." S(Formatted by Chupa Babi): "Feb 2010" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 233 Calories; 13g Fat (50.6% calories from fat); 10g Protein; 18g Carbohydrate; 3g Dietary Fiber; 29mg Cholesterol; 1377mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 2 Fat. NOTES : Cooker: 5 to 7-quart Time: LOW for 6 hours _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
