Friday, 12 June 2015
TENDER SLOW COOKER MUSHROOM LAMB SHANKS
Maggie de Castro
TENDER SLOW COOKER MUSHROOM LAMB SHANKS:
3 1/2 pounds lamb shanks, excess fat removed
1 pound cremini mushrooms, washed and scrubbed of dirt, halved
1 (15 oz.) can crushed tomatoes, with juices
2 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
1 small red bell pepper, sliced
4 cloves garlic, minced
1/2 cup beef broth
1/3 cup red wine
3 tablespoons tomato paste
1 teaspoon sugar
3/4 teaspoon crushed dried rosemary
1/2 teaspoon cinnamon
salt and freshly ground pepper, to taste
Put onion, mushrooms, red pepper, carrots and celery a 5-6-quart slow cooker.
Then add in tomatoes (with juices) and paste, garlic, rosemary, cinnamon, sugar, salt and pepper.
Season lamb shanks and place on top of other ingredients. Pour beef broth and wine over the top.
Cover mixture and cook on low for 8 hours.
Taste and adjust seasoning accordingly, garnish with parsley.
(OFM, The Sound Of Your Life)