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Prep Time: 0 Minutes Cook Time: 360 Minutes |
Ready In: 360 Minutes Servings: 6 |
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Here is another fantastic Irish recipe - found it in our local newspaper, sounded delicious so I thought I'd post it!! Ingredients:
6 lamb shanks (about 4 lb) |
1 teaspoon herbes de provence |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 tablespoon extra virgin olive oil |
1 tablespoon extra virgin olive oil |
2 onions, diced |
3 garlic cloves, minced |
1 bay leaf |
1/2 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 (796 ml) can tomatoes |
2 tablespoons granulated sugar |
2 tablespoons balsamic vinegar |
1 sprig fresh basil or 1 teaspoon dried basil |
6 rosemary sprigs, for garnish |
Directions:
1. Rub lamb shanks with herbes de Provence, salt and pepper. In a Dutch oven, heat oil over medium-high heat; brown lamb in batches. Transfer to a slow cooker.
2. METHOD FOR BALSAMIC TOMATO SAUCE:.
3. Drain fat from Dutch oven; heat oil over medium heat. Fry onions, garlic, bay leaf, oregano, salt and pepper until onions are softened, about 5 minutes. Scrape into slow cooker. Stir to combine.
4. Cover and cook on low until lamb is tender and separates easily from bone, about 6 hours. Transfer lamb to platter; cover and keep warm. Skim off fat.
5. Pour cooking liquid into a wide saucepan; bring to a boil over high heat. Boil untl thickened and reduced to 4 cups, about 15 minutes. Shred basil and sprinkle into sauce. Serve with lamb. Garnish with rosemary sprigs.
6. Accompany meal with mashed potatoes and mixed vegetables.
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