Braised, Slow Cooker Lamb Shanks
If you are entertaining this season, this is the only entree to serve your guests! It is literally, fall off the bone perfection. Delicious!
‘Tis the season for getting together with friends and family.
For as long as I can remember, our family has been making a turkey for Christmas dinners. And I am so over it.
I’m sick of carrying a 15 pound bird from the grocery store.
I’m sick of basting the bird every half hour.
I’m sick of the same tasting bird year after year. …After year. …After year.
So this year, I decided to change it up. I wanted something easy – that didn’t look like it was easy.
I wanted something that looked refined and elegant, and tasted delicious. And most of all, I wanted something easy.
I have a serious love for my slow cooker. You couldn’t pry it away from me. I love finding new recipes for my slow cooker. It really is the best “set it and forget it” kitchen appliance.
Every time I go out for dinner, I check to see if lamb is on the menu. And if it is, that’s what I’m getting! So why not make it at home. This recipe is just as delicious. And when you make it at home, its always a fraction of the price (and who doesn’t love that?!!?)
I sear the lamb shanks before putting it in the slow cooker. This seals all that delicious flavor in. The red wine also adds a beautiful richness to the lamb. And I guarantee you, there is no “gamey” taste so often associated with lamb with this recipe.
For the ed wine, don’t bother getting anything expensive. I usually use whatever is leftover from a night with the girls – as long as it hasn’t been open for too long and turned acidic.
If you are entertaining this season, this is the only entree to serve your guests! It is literally, fall off the bone perfection.
I serve this with chive and cheddar mash potatoes, drizzled with the lamb gravy, and grilled asparagus. Delicious!
Believe me, this recipe is sure to impress your guest!
Description of Recipe
Serves: 4
Prep time:
Cook time:
- 4 lamb shanks
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 350 ml red wine
- 250 ml beef or chicken broth
- flour
- salt and black pepper to taste
- a spring of rosemary
- olive oil
- heat a frying pan with a little olive oil on medium high heat
- clean lamb shanks of access fat and pat dry
- season lamb with salt and pepper
- dust lamb in flour
- sear lamb in the frying pan on all sides until a light crust forms
- place lamb in the slow cooker
- deglaze frying pan with the red wine and let simmer for5 minutes
- add onions, garlic, rosemary, broth and wine to the slow cooker
- set slow cooker for 6 hours
Papaya Breakfast Parfait
I’m usually not a morning person. But now I’m trying to change that.
My at home breakfast will still have to be quick – and hopefully a little healthier than that granola bar.
I’m usually not a morning person.
I know exactly how long it takes me to get ready for work (no more than 25 minutes!) and I wait for the very last minute to get up out of bed.
But now I’m trying to change that.
I promised Mister Man I will get up 30 minutes earlier and eat a light breakfast, as opposed to eating a granola bar at my desk when I get to work. I will try not to be that crazy lady running down the street because I’m late. Instead, I will leave 5 minutes earlier and stroll down the street, like a civilized person. (Quite the difference).
But I still don’t like wasting time in the morning.
My at home breakfast will still have to be quick – and hopefully a little healthier than that granola bar.
A few weeks ago, Mister Man and I took a trip to Niagara-on-the-Lake and stayed at a Bed and Breakfast. Every morning, Linda from Bren Brae on the Park served us delicious breakfasts, including a fruit parfait. This got me thinking, this would be the perfect quick breakfast before heading to work!
So, here it is. My take on the breakfast fruit parfait. You can pretty much use any fruit that is in season. I chose papaya simply because I love them. Combined with coconut flavoured yogurt, and I feel like I’m on some exotic vacation. And then reality hits, and I have to head off to work.
Papaya Breakfast Parfait
Energy packed papaya breakfast parfaits are exactly what you need to start your busy mornings.Makes: 8 servings
Prep time:
- 1 medium sized papaya
- 1 pint blackberries
- ½ cup coconut greek yogurt
- cinnamon
- Slice papaya in half and scoop out the seeds using a spoon
- Slice Slice skin off and cut the fruit into bite sized cubes.
- in a bowl or serving glass, add 1-2 tablespoons of coconut yogurt.
- Add papaya and blackberries on top of the yogurt.
- sprinkle with cinnamon and serve.
Smokey Grilled Lamb Chops
it's no secret, I have a deep love for lamb.
it's no secret, I have a deep love for lamb.
If I go out to a restaurant and see lamb on the menu, I usually stop looking. My mind has been made up.
I think its because I grew up with it as often as I did with your more common meats like beef and chicken. Lamb was typically part of a weekly meal. For me, lamb is comfort food.
I know many people still stay away from it saying is has a "gamey" taste but I believe its all in how you clean it. Lamb does have a lot of fat, and when that fat isn't trimmed properly, that gamey taste is more pronounced. I trim off as much fat as possible - I also hate chewing on fat so that most definitely has a lot to do with it. I also do a quick rinse in white vinegar. And when I say a "quick rinse", I mean no more than 30 seconds. I'm not really 100% sure why, but this is how my parents have always cleaned meat and I just continue it. My mom used to say that if its in vinegar for long it would start to cook the meat and we're not trying to do that just yet!
While my parents prefer all of their meats cooked well done, I prefer mine medium rare - especially lamb. Its such a delicate meat when cooked this way. And it takes less time to cook, which is perfect for those nights when you just came home from work and nothing is prepared.
Which is why this recipe is so perfect. it's quick and easy. And I love easy.
I made mine on a cast iron grill but you can easily do this on the barbecue. I added a little bit of liquid smoke (a little goes a long way!) because I love that smokiness. You can find the liquid smoke at most grocery stores now and of course at your local specialty shops as well. Because you only need so little for each recipe, the bottle lasts a long time! Everything else in this recipe, you probably already have in your fridge.
Smokey Grilled Lamb Chops
Serves: 4
Prep time:
Cook time:
- 4 lamb shoulder chops
- 1/2 cup soy sauce
- 4 teaspoons Worcestershire Sauce
- 2-3 shakes liquid chipotle smoke
- 2 garlic cloves – roughly chopped
- a few slices red onion
- black pepper to taste
- mix all ingredients together
- Preheat a cast ion grill to medium high heat
- grill on each side for 2-3 minutes for a medium rare (or longer if you prefer a more well done lamb).
Refreshing Lime Granita
This dessert reminds me of the crushed ice treats I used to get as a child at my grandparents’ – but much, much more elevated.
The temperatures have once again risen here in Toronto, and there is nothing better to cool you down than a cool refreshing granita.
Granitas are simply an Italian ice dessert and can be made using any flavour. I chose lime, because I love the taste of citrus on a hot summer day.
This dessert is perfect for those summer parties. Its cool, refreshing and takes little effort (just a little bit of planning beforehand!) This is so much easier than ice cream, and much more impressive!
This dessert reminds me of the crushed ice treats I used to get as a child at my grandparents’ – but much, much more elevated.
To be honest, I was looking to make ice cream, but I don’t have an ice cream maker, and even though you don’t technically need one, I decided against the ice cream because, well, calories and summer bodies. So…granita it is!!!
This recipe has significantly less sugar and absolutely no cream involved, yet, possibly even more refreshing! Best of all, you can easily add a shot of vodka, white rum, tequila or gin (pick your poison) for n even more special events!
Refreshing Lime Granita
Lime Granitas are perfect for hot summer days
Serves: 4
Prep time:
Cook time:
Freeze time:
- 1 cup water
- 1/3 cup sugar
- juice and zest from 2 limes
- 1 large egg white
- Combine water and sugar and warm on the stove until the sugar is dissolved (to create a simple syrup). Set aside and let cool.
- Add the juice and zest from all 3 limes to the simple syrup. Set aside.
- Wisk the egg white until stiff peaks have formed increasing the speed slowly (approximately 5 minutes).
- add the simple syrup lime juice mixture to the beated egg white and continue wisking for 2-3 minutes. (Note: the ingredients will not completely blend well – don’t be alarmed.)
- Pour into a freezer friendly container or loaf pan, cover and freeze for 3 hours.
- After 3 hours, remove from the freezer and crush the frozen mixture using a fork. Repeat again prior to serving.
