* Exported from MasterCook *
Slow Cooker Braised Lamb Shanks with Red Wine and Oregano
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the marinade:
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 bottle full-bodied red wine -- such as Barolo, Barbera, Chianti, or Merlot
8 garlic cloves -- minced
1/4 cup extra-virgin olive oil
2 teaspoons dried oregano
1 Tablespoon honey
For the shanks:
6 lamb shanks
2 Tablespoons extra-virgin olive oil
3 large sweet yellow onions -- such as Vidalia, coarsely chopped
4 garlic cloves -- minced
3 medium carrots -- coarsely chopped
1/4 teaspoon red pepper flakes
1 teaspoon dried oregano
2 cans chopped tomatoes -- (28 to 32-oz each) with juice
salt
freshly ground black pepper
1/4 cup finely chopped flat-leaf parsley leaves
grated zest of 1 orange -- (about 2 Tablespoons)
To make the marinade: In a large mixing bowl, whisk together the salt, red
wine, garlic, olive oil, oregano and honey.
Put the lamb in a large zipper-top bag and pour in the marinade. Seal the
bag and refrigerate for at least 8 and up to 24 hours.
When ready to cook, remove the lamb shanks from the bag, and arrange in
the insert of a 5 to 7-quart slow cooker. Reserve the marinade.
In a large skillet, heat the olive oil over medium-high heat. Saute the
onions, garlic, carrots, red pepper flakes, and oregano until the onion is
softened, about 5 minutes. Add the reserved marinade, bring to a boil, and
continue boiling for 3 minutes. Transfer the contents of the skillet to
the insert, and stir in the tomatoes. Cover the slow cooker and cook on
High for 5 hours, or on Low for 8 to 10 hours, until the lamb is tender.
Carefully remove the lamb from the sauce, it will be falling off the bone,
so use a set of tongs to keep the meat together. Cover the lamb with
aluminum foil. Skim off any excess fat from the sauce, taste for seasoning
and add more salt and pepper, if needed. Stir in the parsley and orange
zest. Serve the lamb shanks dressed in the sauce.
Serves 6
AuthorNote: Braised lamb shanks are both rustic and elegant at the same
time. Bathed in a deeply flavored red wine and tomato sauce and then
sprinkled with orange zest, the lamb is falling-apart tender. It's
scrumptious served over polenta, risotto or wide pasta like pappardelle.
Plan ahead when making the shanks, as you will need to marinate them
overnight before simmering them in the slow cooker. There is usually
enough sauce left over to freeze for a pasta dinner.
Cuisine:
"Mediterranean"
Source:
"Mediterranean Slow Cooker Cookbook by Diane Phillips, 2012"
S(Formatted by Chupa Babi):
"Feb 2013"
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Per Serving (excluding unknown items): 247 Calories; 18g Fat (63.4%
calories from fat); 7g Protein; 16g Carbohydrate; 3g Dietary Fiber; 19mg
Cholesterol; 573mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 1/2
Vegetable; 3 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 1244 0 0 0 0 0 3841 0 0 0 0 0 0 0 0 0 0 1012
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