Monday, March 20, 2017

Lamb and Potatoes - slow cooker

We wanted to make something unusual for 8th of March - International Women's Day but also something that we could easily take to Alona's parents house so we could spend the evening with her grandma and brother. We decided for this recipe as we had everything on hand and it sounded fun. It turned out pretty good with the lamb very soft and tender. We did end up forgetting about the olives in the end, but not sure if they would have added much. We also used a boneless leg of lamb that we had since that was all we had, but it turned out well. We also added some cornstarch to the liquid the last about hour so that the sauce would thicken up a bit more.

Here is the original recipe: http://www.marthastewart.com/897792/lamb-olives-and-potatoes

Sorry there are no pretty "plated" pictures, but we took it "to go" :)



Ingredients:

1 1/4 pounds small potatoes, halved
4 large shallots, cut into 1/2-inch wedges
3 garlic cloves, minced
1 tablespoon grated lemon zest, plus 2 tablespoons lemon juice
3 sprigs rosemary
Coarse salt and ground pepper
4 tablespoons all-purpose flour
3/4 cup chicken broth
3 1/2 pounds lamb shanks, cut crosswise into 1 1/2-inch pieces and trimmed of excess fat
2 tablespoons extra-virgin olive oil
1/2 cup dry white wine

Directions:

1. Combine potatoes, shallots, garlic, lemon zest, and rosemary in a 5-to-6-quart slow cooker; season with salt and pepper. In a small bowl, whisk together the 4 tablespoons flour and broth. Add to slow cooker.
2. Add lamb to the slow cooker. Add wine, then cover and cook on high until lamb is tender, about 3 1/2 hours (7 hours on low). 

What we liked:

It was a fun dish to take to eat not at home. The lemon and wine could really be tasted in the dish. 

What we didn't like:

Nothing, it was good. 

What Kaspian thought about it:

He preferred other fare that evening. Like cheese sticks that we served this dish with. 

Next time:

Add the olives to see if they make a difference.