![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
I'm actually going to do two posts, because what with migraine day and all, I didn't post something that I made earlier in the week.
Kashmiri Lamb Shanks from 200 Low Carb Slow Cooker Recipes
2 1/2 lbs lamb shank
2 tbsp olice oil
1 cup chicken broth
1/2 tsp beef bullion concentrate
1 tsp Garam Masala
2 tsp ground coriander
1 tbsp grated ginger root
1/4 tsp cayenne
guar or xanthan gum
In a big, heavy skillet, sear the lamb shanks all over in the oil over medium-high heat. Transfer the lamb to the slow cooker.
In a bowl, mix together all other ingredients (except guar/xanthan). Pour it over the lamb. Cover slow cooker, set to LOW and let cook for 8 hours.
Remover the lamb to a platter. Skim fat from the surface of sauce, thicken it with the guar or xanthan and serve over lamb.
This time around I tried roasting the lamb shanks, sprinkled with olive oil, salt and pepper, in a 400 oven for about 45 min. That worked pretty well -- they got nicely browned and rendered a fairly significant amount of fat (which isn't needed in the final product). That was really the only tweak I made to this recipe, which is almost as simple as it gets. OK, maybe I added a bit more cayenne. :) The lamb was extremely yummy and spicy, even without the sauce.
Kashmiri Lamb Shanks from 200 Low Carb Slow Cooker Recipes
2 1/2 lbs lamb shank
2 tbsp olice oil
1 cup chicken broth
1/2 tsp beef bullion concentrate
1 tsp Garam Masala
2 tsp ground coriander
1 tbsp grated ginger root
1/4 tsp cayenne
guar or xanthan gum
In a big, heavy skillet, sear the lamb shanks all over in the oil over medium-high heat. Transfer the lamb to the slow cooker.
In a bowl, mix together all other ingredients (except guar/xanthan). Pour it over the lamb. Cover slow cooker, set to LOW and let cook for 8 hours.
Remover the lamb to a platter. Skim fat from the surface of sauce, thicken it with the guar or xanthan and serve over lamb.
This time around I tried roasting the lamb shanks, sprinkled with olive oil, salt and pepper, in a 400 oven for about 45 min. That worked pretty well -- they got nicely browned and rendered a fairly significant amount of fat (which isn't needed in the final product). That was really the only tweak I made to this recipe, which is almost as simple as it gets. OK, maybe I added a bit more cayenne. :) The lamb was extremely yummy and spicy, even without the sauce.