Email not displaying correctly? To view in your Web browser, click here.

Slow Cooked Comfort Food!

Braised Lamb Shanks with Onions,
Garlic and Rosemary

4 servings
Preparation time: 15 minutes
Cook time: 12 hours

Ingredients:

• 1/2 cup dry red wine
• 2 heaping tablespoons Dijon mustard
• 2 teaspoons kosher or coarse sea salt
• 1 teaspoon freshly ground black pepper
• 5 to 6 pounds Superior Farms lamb shanks,
  not trimmed of fat
• 1 large, firm head garlic (about 15 cloves), separated into cloves, each crushed and peeled (see note)
• 2 medium Peri & Sons Farms white onions, peeled and coarsely chopped
• 1 large carrot, peeled and cut in 1/4-inch slices
• Finely grated zest of 1 large lemon
• 2 heaping tablespoons coarsely chopped
  fresh rosemary leaves

Instructions:

In a small bowl mix the red wine, mustard, salt, and pepper and place in the insert of the slow cooker. Layer the shanks in the slow cooker so they fit. Scatter the remaining ingredients around and on the shanks. Cover and cook on HIGH for 6 hours.

Use tongs to reverse the position of the shanks, top to bottom. Reduce the setting to LOW and cook for an additional 6 hours.

Use a slotted spoon to transfer the shanks to a serving platter. Skim the fat from the cooking juices, taste, and add salt and pepper, if needed. Pour the juices over the shanks, and serve.

Lamb Festival was Lambtastic!

It was a day of all things LAMB in Dixon earlier this month as the California town celebrated their 24th annual Lamb Festival. The event was full of great fiber vendors, crafters, home chefs in a cook-off, real chefs in cooking demos – plus fantastic local art and, of course, local ranchers showing their sheep. If you missed it this year, mark your calendars for Oct. 1, 2011!

© 2010 Superior Farms. All rights reserved. www.SuperiorFarms.com

[[tracking_beacon]]