Loading ...
Sorry, an error occurred while loading the content.

Slow Cooker Braised Lamb Shanks with Red Wine and Oregano - 7 pts plus; 16g Carbohydrate; 3g Dietary Fiber

Expand Messages
  • Chupa Babi
                          * Exported from MasterCook *           Slow Cooker Braised Lamb Shanks with Red Wine and Oregano   Recipe
    Message 1 of 1 , Mar 21, 2013
    • 0 Attachment
      * Exported from MasterCook *
              Slow Cooker Braised Lamb Shanks with Red Wine and Oregano
      Recipe By     :
      Serving Size  : 6     Preparation Time :0:00
      Categories    : LowCal (Less than 300 cals)     LowerCarbs
        Amount  Measure       Ingredient -- Preparation Method
      --------  ------------  --------------------------------
                              For the marinade:
        1 1/2      teaspoons  salt
           1/2      teaspoon  freshly ground black pepper
        1             bottle  full-bodied red wine -- such as Barolo, Barbera, Chianti, or Merlot
        8                     garlic cloves -- minced
           1/4           cup  extra-virgin olive oil
        2          teaspoons  dried oregano
        1         Tablespoon  honey
                              For the shanks:
        6                     lamb shanks
        2        Tablespoons  extra-virgin olive oil
        3              large  sweet yellow onions -- such as Vidalia, coarsely chopped
        4                     garlic cloves -- minced
        3             medium  carrots -- coarsely chopped
           1/4      teaspoon  red pepper flakes
        1           teaspoon  dried oregano
        2               cans  chopped tomatoes -- (28 to 32-oz each) with juice
                              freshly ground black pepper
           1/4           cup  finely chopped flat-leaf parsley leaves
                              grated zest of 1 orange -- (about 2 Tablespoons)
      To make the marinade: In a large mixing bowl, whisk together the salt, red
      wine, garlic, olive oil, oregano and honey.
      Put the lamb in a large zipper-top bag and pour in the marinade. Seal the
      bag and refrigerate for at least 8 and up to 24 hours.
      When ready to cook, remove the lamb shanks from the bag, and arrange in
      the insert of a 5 to 7-quart slow cooker. Reserve the marinade.
      In a large skillet, heat the olive oil over medium-high heat. Saute the
      onions, garlic, carrots, red pepper flakes, and oregano until the onion is
      softened, about 5 minutes. Add the reserved marinade, bring to a boil, and
      continue boiling for 3 minutes. Transfer the contents of the skillet to
      the insert, and stir in the tomatoes. Cover the slow cooker and cook on
      High for 5 hours, or on Low for 8 to 10 hours, until the lamb is tender.
      Carefully remove the lamb from the sauce, it will be falling off the bone,
      so use a set of tongs to keep the meat together. Cover the lamb with
      aluminum foil. Skim off any excess fat from the sauce, taste for seasoning
      and add more salt and pepper, if needed. Stir in the parsley and orange
      zest. Serve the lamb shanks dressed in the sauce.
      Serves 6
      AuthorNote: Braised lamb shanks are both rustic and elegant at the same
      time. Bathed in a deeply flavored red wine and tomato sauce and then
      sprinkled with orange zest, the lamb is falling-apart tender. It's
      scrumptious served over polenta, risotto or wide pasta like pappardelle.
      Plan ahead when making the shanks, as you will need to marinate them
      overnight before simmering them in the slow cooker. There is usually
      enough sauce left over to freeze for a pasta dinner.
        "Mediterranean Slow Cooker Cookbook by Diane Phillips, 2012"
      S(Formatted by Chupa Babi):
        "Feb 2013"
                                          - - - - - - - - - - - - - - - - - - -
      Per Serving (excluding unknown items): 247 Calories; 18g Fat (63.4%
      calories from fat); 7g Protein; 16g Carbohydrate; 3g Dietary Fiber; 19mg
      Cholesterol; 573mg Sodium.  Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 1/2
      Vegetable; 3 Fat; 0 Other Carbohydrates.
      Nutr. Assoc. : 0 0 0 1244 0 0 0 0 0 3841 0 0 0 0 0 0 0 0 0 0 1012

      [Non-text portions of this message have been removed]
    Your message has been successfully submitted and would be delivered to recipients shortly.