Lamb Shanks (because I miss fall)

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We've been in a heatwave. Just a little one. A few days of 105 degrees, now high 90s. Total misery for this So Cal transplant. But my fellow Oregonians don't seem to mind it too much, especially if they have air. We currently do not. We thought hey, let's see what a summer in Portland feels like. Well, it feels pretty hot. But 2-3 weeks of heat is better than 5 months, so I'll take it.

In the midst of this heatwave, I was missing fall and hearty meals, sweaters, the rain, and when I came across a couple of good-looking lamb shanks at the grocery store, I went for it. But I wasn't about to spend time by the oven, so I popped these in the CrockPot, and when we got home, they were waiting for us, all tender and delicious.

And here's our little helper, working hard in his boxers, with his belly covered in flour.

Lamb Shanks in Crock
Lots of estimates in this one, because you can't really screw up. Also, I just used what I had in my pantry.

Two shanks
1/2 orange
1-2 cups of red wine
broth or water, I used about 1 cup of chicken
1-2 tbsp tomato paste
1 dried mushroom, because it was there
2 bay leaves
2-4 garlic cloves
1/2 onion
a few sprigs of rosemary and thyme
2-3 cloves, juniper berries and all spice (you can bundle these up if you like)
salt and pepper, lots

Place your shanks in the pot along with all the other ingredients and cook low for about 8 hours.

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