23 August 2009

Lamb Stew for Slow Cooker

  • 1.5 lbs lamb (We used Shanks and Shoulder Chops)
  • 1 Shallot
  • 4 Cloves of Garlic
  • Salt & Peppers (Tellichery...if you are a pepper snob!)
  • Crushed Red Dried Chillies
  • 1 Large Onion
  • 1 Cup of Mini Round Carrots (Sweeter than the usual)
  • 1 Cup of Baby Potatoes (Unpeeled....going for the rustic thing)
  • 1 Turnip
  • 1 Whole Can of Diced Tomatoes
  • Herbs for the Bouquet Garni (I only had Rosemary and Thyme, So I also added a few mint leaves (I think this really added something special to the Broth))
  • 1/2 Cup of White Wine (Didn't have any red! I wonder if there is some sort of rule about Red wine and Red Meat)
  • 1 Cup of Vegetable Broth (According to Taste Really)
I had 4 small Lamb Shanks (Cracked, so the marrow can seep into the stew) and 1 large shoulder chop that needed to be pared down to size. Rub the meat with the Shallots and the Salt & Pepper. Brown the meat. In the meantime, make sure the vegetables have been chopped an appropriate size for the stew i.e. the cubes are about equal in size. Layer the slow cooker with the onions at the bottom and the rest of the vegetables on top. Add the browned meat, the wine, the vegetable broth, the red chili peppers and the Bouquet Garni. Leave it to cook on high for 4 to 6 hours....and you are done.

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