Crock Pot Recipes
Season each side of the lamb shanks with salt and pepper.Heat a large skillet on med-high heat.Using enough oil to coat the bottom of the skillet, and place each of the shanks in the pan. Sear each side until a nice crust forms, approximately 4-5 minutes each. Remove from the skillet.
Drain the excess oil from the pan. Add the walnuts and toast for 2-3 minutes.(until you can smell them -toss frequently to avoid burning. Add the tomato paste; cook for 1-2 minutes. Add the Bordelaise Sauce and beef broth, bring up to a simmer while using a spoon to scrape the bottom of the skillet.
Attach the bay leaf to the shallot by using the fennel seed as a pin.
In a 5 qt Crock Pot, combine the lamb shanks, sauce that is simmering, shallot with bay leave, apricots and figs. Cook on low for 8 hours or high for 4 hours. (It is preferable to do this on low for a longer time to help better cook the shanks.
In a large sauce pan, bring 3 cups of water, salt & pepper and lemon juice to a boil and turn off the heat.Add the couscous, mix and cover.Let stand for 5 minutes, until all of the liquid is absorbed. Add the mint and fluff with a fork.Taste for seasoning.
Serve and enjoy.
4 each Lamb Shanks – bone cleaned
½ jar Bottled Thyme Bordelaise
1 TBSP Tomato Paste
1 cup Beef Broth
1/2 cup Dried Figs – quartered
1/2 cup Dried Apricots – sliced
1/4 cup Walnut - chopped
1/2 TBSP Rosemary - dried
1 Shallot – skin peeled
1/4 tsp Fennel Seed
1 each Bay Leaf
2 cups Couscous
3 cups Water
T.T. Salt & Pepper
½ TBSP Fresh Mint- finely chopped
1 each Juice From Lemon
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