Lamb shanks inspired by Julia Child with seasoning suggested by 'the zen of slow cooking'
Turn slow cooker to high. Dust lamb shanks with flour and stand up with bone ends facing up. Place prunes in among the lamb shanks while you are preparing the vegetables and stock mix.
Saute shallots and carrots in olive oil. I use the small food processor to chop the vegetables really small. Once the shallots are transparent add the spices, stirring to coat the vegetables. Add the white wine. Cook off the alcohol. Add the stock and bring to a simmer. Pour over lamb shanks and prunes in the slow cooker.
Cook for about 6 hours, on medium or low depending on your slow cooker. Adjust amount of liquid as necessary. Add the pearl barley or rice about 90 minutes before you want to eat. I like to turn off the slow cooker for about 30 minutes to let it cool to eating temperature.
I serve in individual giant Yorkshire puddings but is equally good with mashed potatoes or just a green salad.
No browning necessary on the lamb shanks. I think it makes a big difference to saute the vegetables and add the wine and stock when warm. As with all slow cooker recipes - very forgiving, will always taste good.
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Serving Size: 1 Serving (387g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 965 | ||
Calories from Fat: 639 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 71g | 95 % | |
Saturated Fat 34.9g | 175 % | |
Monounsaturated Fat 25.9g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 626.2mg | 193 % | |
Sodium 194.1mg | 7 % | |
Potassium 1128.3mg | 30 % | |
Total Carbohydrate 30.9g | 9 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 25.5g | ||
Protein 48g | 69 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 965
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