Converting a normal recipe to slow cooker

[Staycalm]

I have a lovely recipe "Olive citrus lamb shanks" that I would dearly love
to try as a slow cooker recipe. With the price of lamb shank being a little
expensive I need some advice about converting the recipe I have as I'm not
keen to experiment too much.

Without listing all quantities it goes:
Toss 8 shanks in flour and pepper. Heat olive oil in large pan and cook
until brown in batches. Remove and drain on absorbent paper.Cut 1 large red
onion into wedges. Add onion, 4 cloves garlic and 2 tsp paprika to same pan.
Cook, stirring until onions are just soft. Return lamb to pan. Add 6 medium
quartered tomatoes, 3 large chopped carrots, 2 tbsp tomato paste, 2 tsp
sugar, 1 cup dry red wine, 1/2 cup water, 1 tbsp beef stock powder, 2 sprigs
fresh rosemary, 3 lemon rind strips and a cinnamon stick. Simmer covered 1
1/2 hours, stirring occasionally. Stir in 3/4 cup seeded black olives,
simmer about 30 mins. Just before serving stir in 2 tbsp lemon juice and 2
tbsp chopped fresh mint.

What do you think? Can it be done?

Liz

[mªdcªt]

x-no-archive: yes On Tue, 3 Apr 2007 20:35:25 +1000, "Staycalm"

Post by Staycalm
I have a lovely recipe "Olive citrus lamb shanks" that I would dearly love
to try as a slow cooker recipe. With the price of lamb shank being a little
expensive I need some advice about converting the recipe I have as I'm not
keen to experiment too much.
Toss 8 shanks in flour and pepper. Heat olive oil in large pan and cook
until brown in batches. Remove and drain on absorbent paper.Cut 1 large red
onion into wedges. Add onion, 4 cloves garlic and 2 tsp paprika to same pan.
Cook, stirring until onions are just soft. Return lamb to pan. Add 6 medium
quartered tomatoes, 3 large chopped carrots, 2 tbsp tomato paste, 2 tsp
sugar, 1 cup dry red wine, 1/2 cup water, 1 tbsp beef stock powder, 2 sprigs
fresh rosemary, 3 lemon rind strips and a cinnamon stick. Simmer covered 1
1/2 hours, stirring occasionally. Stir in 3/4 cup seeded black olives,
simmer about 30 mins. Just before serving stir in 2 tbsp lemon juice and 2
tbsp chopped fresh mint.
What do you think? Can it be done?

It definitely looks doable.....and tasty!

By "slow cooker", do you mean 8 hours on low in the crockpot?






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[Staycalm]

Post by mªdcªt
x-no-archive: yes On Tue, 3 Apr 2007 20:35:25 +1000, "Staycalm"

Post by Staycalm
I have a lovely recipe "Olive citrus lamb shanks" that I would dearly love
to try as a slow cooker recipe. With the price of lamb shank being a little
expensive I need some advice about converting the recipe I have as I'm not
keen to experiment too much.
Toss 8 shanks in flour and pepper. Heat olive oil in large pan and cook
until brown in batches. Remove and drain on absorbent paper.Cut 1 large red
onion into wedges. Add onion, 4 cloves garlic and 2 tsp paprika to same pan.
Cook, stirring until onions are just soft. Return lamb to pan. Add 6 medium
quartered tomatoes, 3 large chopped carrots, 2 tbsp tomato paste, 2 tsp
sugar, 1 cup dry red wine, 1/2 cup water, 1 tbsp beef stock powder, 2 sprigs
fresh rosemary, 3 lemon rind strips and a cinnamon stick. Simmer covered 1
1/2 hours, stirring occasionally. Stir in 3/4 cup seeded black olives,
simmer about 30 mins. Just before serving stir in 2 tbsp lemon juice and 2
tbsp chopped fresh mint.
What do you think? Can it be done?

It definitely looks doable.....and tasty!
By "slow cooker", do you mean 8 hours on low in the crockpot?

Yep!

Liz

[mªdcªt]

x-no-archive: yes On Wed, 4 Apr 2007 10:02:07 +1000, "Staycalm"

Post by mªdcªt
x-no-archive: yes On Tue, 3 Apr 2007 20:35:25 +1000, "Staycalm"

Post by Staycalm
I have a lovely recipe "Olive citrus lamb shanks" that I would dearly love
to try as a slow cooker recipe. With the price of lamb shank being a little
expensive I need some advice about converting the recipe I have as I'm not
keen to experiment too much.
Toss 8 shanks in flour and pepper. Heat olive oil in large pan and cook
until brown in batches. Remove and drain on absorbent paper.Cut 1 large red
onion into wedges. Add onion, 4 cloves garlic and 2 tsp paprika to same pan.
Cook, stirring until onions are just soft. Return lamb to pan. Add 6 medium
quartered tomatoes, 3 large chopped carrots, 2 tbsp tomato paste, 2 tsp
sugar, 1 cup dry red wine, 1/2 cup water, 1 tbsp beef stock powder, 2 sprigs
fresh rosemary, 3 lemon rind strips and a cinnamon stick. Simmer covered 1
1/2 hours, stirring occasionally. Stir in 3/4 cup seeded black olives,
simmer about 30 mins. Just before serving stir in 2 tbsp lemon juice and 2
tbsp chopped fresh mint.
What do you think? Can it be done?

It definitely looks doable.....and tasty!
By "slow cooker", do you mean 8 hours on low in the crockpot?

Yep!

Looks like the perrrrrfect Easter Sunday lunch/dinner to me... :)





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[Laura]

I have a lovely recipe "Olive citrus lamb shanks" that I would dearly love to
try as a slow cooker recipe. With the price of lamb shank being a little
expensive I need some advice about converting the recipe I have as I'm not keen
to experiment too much.
Toss 8 shanks in flour and pepper. Heat olive oil in large pan and cook until
brown in batches. Remove and drain on absorbent paper.Cut 1 large red onion
into wedges. Add onion, 4 cloves garlic and 2 tsp paprika to same pan. Cook,
stirring until onions are just soft. Return lamb to pan. Add 6 medium
quartered tomatoes, 3 large chopped carrots, 2 tbsp tomato paste, 2 tsp sugar,
1 cup dry red wine, 1/2 cup water, 1 tbsp beef stock powder, 2 sprigs fresh
rosemary, 3 lemon rind strips and a cinnamon stick. Simmer covered 1 1/2
hours, stirring occasionally. Stir in 3/4 cup seeded black olives, simmer
about 30 mins. Just before serving stir in 2 tbsp lemon juice and 2 tbsp
chopped fresh mint.
What do you think? Can it be done?
Liz

Well first you would still have to brown them in a stove top pan . There is
really not a lot of liquid so not sure if *I* would reduce the liquid at all.

[Staycalm]

Post by Laura

Post by Staycalm
I have a lovely recipe "Olive citrus lamb shanks" that I would dearly love
to try as a slow cooker recipe. With the price of lamb shank being a
little expensive I need some advice about converting the recipe I have as
I'm not keen to experiment too much.
Toss 8 shanks in flour and pepper. Heat olive oil in large pan and cook
until brown in batches. Remove and drain on absorbent paper.Cut 1 large
red onion into wedges. Add onion, 4 cloves garlic and 2 tsp paprika to
same pan. Cook, stirring until onions are just soft. Return lamb to pan.
Add 6 medium quartered tomatoes, 3 large chopped carrots, 2 tbsp tomato
paste, 2 tsp sugar, 1 cup dry red wine, 1/2 cup water, 1 tbsp beef stock
powder, 2 sprigs fresh rosemary, 3 lemon rind strips and a cinnamon
stick. Simmer covered 1 1/2 hours, stirring occasionally. Stir in 3/4 cup
seeded black olives, simmer about 30 mins. Just before serving stir in 2
tbsp lemon juice and 2 tbsp chopped fresh mint.
What do you think? Can it be done?
Liz

Well first you would still have to brown them in a stove top pan . There
is really not a lot of liquid so not sure if *I* would reduce the liquid
at all.
--
Laura

OK that's great. I'm cooking it tomorrow so will tell you how it goes in a
day or two.

Liz

[mªdcªt]

x-no-archive: yes On Tue, 3 Apr 2007 09:27:57 -0400, "Laura"

Post by Laura

I have a lovely recipe "Olive citrus lamb shanks" that I would dearly love to
try as a slow cooker recipe. With the price of lamb shank being a little
expensive I need some advice about converting the recipe I have as I'm not keen
to experiment too much.
Toss 8 shanks in flour and pepper. Heat olive oil in large pan and cook until
brown in batches. Remove and drain on absorbent paper.Cut 1 large red onion
into wedges. Add onion, 4 cloves garlic and 2 tsp paprika to same pan. Cook,
stirring until onions are just soft. Return lamb to pan. Add 6 medium
quartered tomatoes, 3 large chopped carrots, 2 tbsp tomato paste, 2 tsp sugar,
1 cup dry red wine, 1/2 cup water, 1 tbsp beef stock powder, 2 sprigs fresh
rosemary, 3 lemon rind strips and a cinnamon stick. Simmer covered 1 1/2
hours, stirring occasionally. Stir in 3/4 cup seeded black olives, simmer
about 30 mins. Just before serving stir in 2 tbsp lemon juice and 2 tbsp
chopped fresh mint.
What do you think? Can it be done?
Liz

Well first you would still have to brown them in a stove top pan . There is
really not a lot of liquid so not sure if *I* would reduce the liquid at all.

That's how I do my Beef in Red Wine with Pappardelle - brown it on the
stove, then sling it in the crock pot for 4 hours or so.

The only concern with the lamb shanks recipe (which I *must* print off
to try!) is if any of the ingredients go bitter with long cooking.

Otherwise, it looks like a great winter recipe! :D





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[Chookie]

Post by Staycalm
I have a lovely recipe "Olive citrus lamb shanks" that I would dearly love
to try as a slow cooker recipe. With the price of lamb shank being a little
expensive I need some advice about converting the recipe I have as I'm not
keen to experiment too much.
Toss 8 shanks in flour and pepper. Heat olive oil in large pan and cook
until brown in batches. Remove and drain on absorbent paper.Cut 1 large red
onion into wedges. Add onion, 4 cloves garlic and 2 tsp paprika to same pan.
Cook, stirring until onions are just soft. Return lamb to pan. Add 6 medium
quartered tomatoes, 3 large chopped carrots, 2 tbsp tomato paste, 2 tsp
sugar, 1 cup dry red wine, 1/2 cup water, 1 tbsp beef stock powder, 2 sprigs
fresh rosemary, 3 lemon rind strips and a cinnamon stick. Simmer covered 1
1/2 hours, stirring occasionally. Stir in 3/4 cup seeded black olives,
simmer about 30 mins. Just before serving stir in 2 tbsp lemon juice and 2
tbsp chopped fresh mint.
What do you think? Can it be done?

I used my Mum's CP for the first time yesterday. From my vast experience :-P
I advise you to omit the water. Just brown the meat, saute the onion etc and
plop the lot in your CP. Reducing the wine by half might be a good move.
From my heavy afternoon of research on the subject, slow cookers don't allow
much liquid to evaporate, so if the gravy is runny in the morning it will be
runny at night.

My first foray was braised hogget. 1 kg diced hogget, browned. Sauteed 1
large onion, and some garlic. Added it all to the CP with a tin of diced
tomatoes and some rosemary, salt and pepper. At 2pm I added two smallish
Swede turnips, 3 carrots and a few sticks of celery (all chopped, of course).
Made dumplings 45 mins or so before tea. Yum...

[mªdcªt]

x-no-archive: yes On Tue, 3 Apr 2007 20:35:25 +1000, "Staycalm"

Post by Staycalm
I have a lovely recipe "Olive citrus lamb shanks" that I would dearly love
to try as a slow cooker recipe. With the price of lamb shank being a little
expensive I need some advice about converting the recipe I have as I'm not
keen to experiment too much.
Toss 8 shanks in flour and pepper. Heat olive oil in large pan and cook
until brown in batches. Remove and drain on absorbent paper.Cut 1 large red
onion into wedges. Add onion, 4 cloves garlic and 2 tsp paprika to same pan.
Cook, stirring until onions are just soft. Return lamb to pan. Add 6 medium
quartered tomatoes, 3 large chopped carrots, 2 tbsp tomato paste, 2 tsp
sugar, 1 cup dry red wine, 1/2 cup water, 1 tbsp beef stock powder, 2 sprigs
fresh rosemary, 3 lemon rind strips and a cinnamon stick. Simmer covered 1
1/2 hours, stirring occasionally. Stir in 3/4 cup seeded black olives,
simmer about 30 mins. Just before serving stir in 2 tbsp lemon juice and 2
tbsp chopped fresh mint.
What do you think? Can it be done?

OK, I tested this yesterday - YUM YUM YUM.

THANK YOU for posting this!

If anyone wants an idea what it tastes like, try the "Moroccan Lamb
with Cous Cous" Lean Cuisine. It's very similar, but better. :D

If you don't want to use lamb shanks, the basic sauce would make a
lovely casserole. And your kitchen smells soooooo nice while it's
cooking!!!

Anyways, some tips for your Crock Pot:

* use HALF the quantity! I definitely couldn't fit 7 shanks in my
Crock pot, so forget 8! 4 should be enough for "a typical family";

* get your butcher to "french" the shanks, and to cut the bone no more
than 5cm or so long. This will make it easier to fit everything in
the pot;

* I'd omit the beef stock powder, because it seems to get saltier with
cooking, and especially after you add the olives;

* I'd also omit the water..;

* I used a red wine which was described as "fruity" on the label, and
it seemed to enhance the sauce. Go for something similar instead of
something heavy like a cab sav;

* serve with cous cous! I had crunchy baked potato, but cous cous
would have been much better;

* I omitted the lemon juice and mint - I thought the sauce was nice
enough without it;

* I didn't bother with the carrot either - didn't have room in the pot
I ended up using (4L Scanpan pot) and just couldn't be arsed! :)





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[Bigbazza]

Post by mªdcªt
x-no-archive: yes On Tue, 3 Apr 2007 20:35:25 +1000, "Staycalm"

Post by Staycalm
I have a lovely recipe "Olive citrus lamb shanks" that I would dearly love
to try as a slow cooker recipe. With the price of lamb shank being a little
expensive I need some advice about converting the recipe I have as I'm not
keen to experiment too much.
Toss 8 shanks in flour and pepper. Heat olive oil in large pan and cook
until brown in batches. Remove and drain on absorbent paper.Cut 1 large red
onion into wedges. Add onion, 4 cloves garlic and 2 tsp paprika to same pan.
Cook, stirring until onions are just soft. Return lamb to pan. Add 6 medium
quartered tomatoes, 3 large chopped carrots, 2 tbsp tomato paste, 2 tsp
sugar, 1 cup dry red wine, 1/2 cup water, 1 tbsp beef stock powder, 2 sprigs
fresh rosemary, 3 lemon rind strips and a cinnamon stick. Simmer covered 1
1/2 hours, stirring occasionally. Stir in 3/4 cup seeded black olives,
simmer about 30 mins. Just before serving stir in 2 tbsp lemon juice and 2
tbsp chopped fresh mint.
What do you think? Can it be done?

OK, I tested this yesterday - YUM YUM YUM.
THANK YOU for posting this!
If anyone wants an idea what it tastes like, try the "Moroccan Lamb
with Cous Cous" Lean Cuisine. It's very similar, but better. :D
If you don't want to use lamb shanks, the basic sauce would make a
lovely casserole. And your kitchen smells soooooo nice while it's
cooking!!!
* use HALF the quantity! I definitely couldn't fit 7 shanks in my
Crock pot, so forget 8! 4 should be enough for "a typical family";

Most Slowcookers available on the market are between 5 & 6 Litres... I have
a 5 Litre Breville ...In my family I would find that to be nowhere near
enough...and I was a family of 4....

Post by mªdcªt
* get your butcher to "french" the shanks, and to cut the bone no more
than 5cm or so long. This will make it easier to fit everything in
the pot;
* I'd omit the beef stock powder, because it seems to get saltier with
cooking, and especially after you add the olives;
* I'd also omit the water..;
* I used a red wine which was described as "fruity" on the label, and
it seemed to enhance the sauce. Go for something similar instead of
something heavy like a cab sav;
* serve with cous cous! I had crunchy baked potato, but cous cous
would have been much better;
* I omitted the lemon juice and mint - I thought the sauce was nice
enough without it;

BUT...The recipe was for "Olive citrus lamb shanks"... Surely the lemon
juice would be an 'essential' ingrediant in this recipe !...

Post by mªdcªt
* I didn't bother with the carrot either - didn't have room in the pot
I ended up using (4L Scanpan pot) and just couldn't be arsed! :)

The recipe that you cooked was nothing like the one posted by 'Staycalm'...
:-)

By the way...I have been waiting to see the promised post from Staycalm on
how it went ....


Bigbazza (Barry) Oz

[mªdcªt]

x-no-archive: yes On Sat, 12 May 2007 20:16:24 +1000, " Bigbazza"

Post by Bigbazza

Post by mªdcªt
x-no-archive: yes On Tue, 3 Apr 2007 20:35:25 +1000, "Staycalm"

Post by Staycalm
I have a lovely recipe "Olive citrus lamb shanks" that I would dearly love
to try as a slow cooker recipe. With the price of lamb shank being a little
expensive I need some advice about converting the recipe I have as I'm not
keen to experiment too much.
Toss 8 shanks in flour and pepper. Heat olive oil in large pan and cook
until brown in batches. Remove and drain on absorbent paper.Cut 1 large red
onion into wedges. Add onion, 4 cloves garlic and 2 tsp paprika to same pan.
Cook, stirring until onions are just soft. Return lamb to pan. Add 6 medium
quartered tomatoes, 3 large chopped carrots, 2 tbsp tomato paste, 2 tsp
sugar, 1 cup dry red wine, 1/2 cup water, 1 tbsp beef stock powder, 2 sprigs
fresh rosemary, 3 lemon rind strips and a cinnamon stick. Simmer covered 1
1/2 hours, stirring occasionally. Stir in 3/4 cup seeded black olives,
simmer about 30 mins. Just before serving stir in 2 tbsp lemon juice and 2
tbsp chopped fresh mint.
What do you think? Can it be done?

OK, I tested this yesterday - YUM YUM YUM.
THANK YOU for posting this!
If anyone wants an idea what it tastes like, try the "Moroccan Lamb
with Cous Cous" Lean Cuisine. It's very similar, but better. :D
If you don't want to use lamb shanks, the basic sauce would make a
lovely casserole. And your kitchen smells soooooo nice while it's
cooking!!!
* use HALF the quantity! I definitely couldn't fit 7 shanks in my
Crock pot, so forget 8! 4 should be enough for "a typical family";

Most Slowcookers available on the market are between 5 & 6 Litres... I have
a 5 Litre Breville ...In my family I would find that to be nowhere near
enough...and I was a family of 4....

Post by mªdcªt
* get your butcher to "french" the shanks, and to cut the bone no more
than 5cm or so long. This will make it easier to fit everything in
the pot;
* I'd omit the beef stock powder, because it seems to get saltier with
cooking, and especially after you add the olives;
* I'd also omit the water..;
* I used a red wine which was described as "fruity" on the label, and
it seemed to enhance the sauce. Go for something similar instead of
something heavy like a cab sav;
* serve with cous cous! I had crunchy baked potato, but cous cous
would have been much better;
* I omitted the lemon juice and mint - I thought the sauce was nice
enough without it;

BUT...The recipe was for "Olive citrus lamb shanks"... Surely the lemon
juice would be an 'essential' ingrediant in this recipe !...

Aaaaah, but I did put in the grated rind of a whole lemon, which gives
far, far more "citrussy" flavour than a half a cup of lemon juice
slung in at the end.

And be sure that your shanks have a _little_ bit of fat on them. It
gives more flavour.

My concoction was lovely and rich, fruity, and spicy.





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[Bigbazza]

Post by mªdcªt
x-no-archive: yes On Sat, 12 May 2007 20:16:24 +1000, " Bigbazza"

Post by Bigbazza

Post by mªdcªt
x-no-archive: yes On Tue, 3 Apr 2007 20:35:25 +1000, "Staycalm"

Post by Staycalm
I have a lovely recipe "Olive citrus lamb shanks" that I would dearly love
to try as a slow cooker recipe. With the price of lamb shank being a little
expensive I need some advice about converting the recipe I have as I'm not
keen to experiment too much.
Toss 8 shanks in flour and pepper. Heat olive oil in large pan and cook
until brown in batches. Remove and drain on absorbent paper.Cut 1 large red
onion into wedges. Add onion, 4 cloves garlic and 2 tsp paprika to same pan.
Cook, stirring until onions are just soft. Return lamb to pan. Add 6 medium
quartered tomatoes, 3 large chopped carrots, 2 tbsp tomato paste, 2 tsp
sugar, 1 cup dry red wine, 1/2 cup water, 1 tbsp beef stock powder, 2 sprigs
fresh rosemary, 3 lemon rind strips and a cinnamon stick. Simmer covered 1
1/2 hours, stirring occasionally. Stir in 3/4 cup seeded black olives,
simmer about 30 mins. Just before serving stir in 2 tbsp lemon juice and 2
tbsp chopped fresh mint.
What do you think? Can it be done?

OK, I tested this yesterday - YUM YUM YUM.
THANK YOU for posting this!
If anyone wants an idea what it tastes like, try the "Moroccan Lamb
with Cous Cous" Lean Cuisine. It's very similar, but better. :D
If you don't want to use lamb shanks, the basic sauce would make a
lovely casserole. And your kitchen smells soooooo nice while it's
cooking!!!
* use HALF the quantity! I definitely couldn't fit 7 shanks in my
Crock pot, so forget 8! 4 should be enough for "a typical family";

Most Slowcookers available on the market are between 5 & 6 Litres... I have
a 5 Litre Breville ...In my family I would find that to be nowhere near
enough...and I was a family of 4....

Post by mªdcªt
* get your butcher to "french" the shanks, and to cut the bone no more
than 5cm or so long. This will make it easier to fit everything in
the pot;
* I'd omit the beef stock powder, because it seems to get saltier with
cooking, and especially after you add the olives;
* I'd also omit the water..;
* I used a red wine which was described as "fruity" on the label, and
it seemed to enhance the sauce. Go for something similar instead of
something heavy like a cab sav;
* serve with cous cous! I had crunchy baked potato, but cous cous
would have been much better;
* I omitted the lemon juice and mint - I thought the sauce was nice
enough without it;

BUT...The recipe was for "Olive citrus lamb shanks"... Surely the lemon
juice would be an 'essential' ingrediant in this recipe !...

Aaaaah, but I did put in the grated rind of a whole lemon, which gives
far, far more "citrussy" flavour than a half a cup of lemon juice
slung in at the end.
And be sure that your shanks have a _little_ bit of fat on them. It
gives more flavour.
My concoction was lovely and rich, fruity, and spicy.

:-))

Bigbazza (Barry) Oz