When you think of lamb, Greek and Mediterranean cuisine often comes to
mind, but lamb is actually very popular worldwide, from Australia to the
United States. Lamb is not pleasing to everyone, but those who like it
seem to like it a lot. It can have an unpleasing taste if it’s not
properly cooked, but you won’t have to worry about that with this
delicious honey and lamb shanks recipe made in a slow cooker.
4 lamb shanks
6 shallots or 2 onions, peeled and sliced into rings
5 cloves of peeled sliced garlic
1 orange, juiced (grate the rind and set it aside)
1 cup of red wine
1 tble of Worcestershire sauce
2 tble of honey (use regular or brown sugar if you have to)
2 tsp of cayenne pepper (can substitute chili powder)
1 cup of chicken stock
rosemary, a few fresh sprigs (can use dried if you need to)
salt and pepper
butter
Melt the butter in a skillet on medium heat. Add the lamb shanks and
brown them on both sides. If you need to raise the heat a little to do
this, that’s okay but be sure you don’t let the butter burn.
While the lamb is browning, start the slow cooker on low heat with the
lid on so it will be warmed up when you add the shanks.
After the lamb shanks are browned, leave the juices behind in the
skillet and add the shanks to the slow cooker. Place the fresh rosemary
on top of them. (Note: If you are using dried rosemary, wait and add it
with the other spices in a few minutes).
In the juices left from browning the lamb, sauté the orange rind, the
garlic and the onions until the onions are starting to get a bit
crunchy. When this happens, add the red wine, Worcestershire sauce, the
honey, cayenne pepper, the chicken stock, the salt and pepper to your
liking, and the dried rosemary if you chose not to use the fresh
earlier. Mix all the ingredients and bring them to a simmer for about 5
minutes. When finished, pour the sauce over the lamb shanks in the slow
cooker and cook covered on low for 6 or 7 hours.
After the allotted time, remove the cover from the slow cooker and
increase the heat level to high. Continue to cook the lamb shanks and
honey for another hour and a half so that the orange and honey sauce can
thicken. Stir around from time to time if you need to.
To serve the honey lamb shanks, move them from the slow cooker to a
serving platter and scoop equal amounts of the orange honey sauce from
the cooker onto the lamb. These go well with rice and a fresh salad.
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ALGIE
Posted 5 days ago
really really nice
Olita
Posted 23 days ago
This is an awesome recipe. am going to cook it again tonight
Don't lift the lid to stir, especially if you are cooking on the low
setting. Each time you lift the lid, enough heat will escape that the
cooking time should be extended by 20 minutes to half an hour. To check
progress without lifting the lid, spin the cover until the condensation
falls off. Then it's easy to see inside.
