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California Farm Lamb Shanks with Olives
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Chef :
Hobby HorsemanCalifornia Farm Lamb Shanks with Olives
A variation on our lamb shank in rosewater crock pot recipe. With browned lambshanks , olives, carrot, celery and miniature potatoes in the skin we can leave the crockpot simmering for days without turning mushy, and have dinner warm and ready with fresh mint when we have time.
Ingredient
Food ration :
2 people, 2 dinnersCooking time :
Crockpot simmer, 2 days or less
2 pounds
lamb shanks (4 shanks)
1/2 cup
cured olives
1/2 cup
sliced carrot
1/2 cup
sliced celery stalk
1/2 cup
miniature potato
2 Tbs
olive oil
1 Tbs
each paprika powder
1 Tbs
granular garlic
1 Tsp
black pepper
Cooking instructions
* Step 1
Marinade shanks in milk overnight. Rinse, dry, brown lambshanks in olive oil with red paprika, garlic, pepper in 2 Tbs olive oil. Make bed of vegetables and cured olives in bottom of crockpot, lay shanks on top. Turn to low cook.
* Step 2
Dispose of bones in garden digester. Serve meat and vegetables on platter. Mix gravy from crock pot with tsp of flour, serve on the side. Sprinkle fresh mint over meat. Enjoy.
* Step 3
Note: if there is a photo you can click to enlarge it
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
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