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| Lamb is a favorite of mine, I just love the flavor, tenderness of slow cooking and what a fine wine can do to enhance the flavor of a dish. This one with Cabernet is just a perfect blend of flavors... Hope you try this just once to see how delicious this lamb is. |
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| A wonderful stew with bold flavors |
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| I really look forward to this meal everytime I make it! |
4 small to medium sized lamb shanks
8 to 9 cloves of garlic, peeled and left whole
12 teaspoon garlic powder
1/2 teaspoon cayenne pepper
3 potatoes cubed
1 cup of fresh or canned finger carrots ( canned pea's and green cut beans go well also)
1 can of peas added at the end of cooking
1 can of peas added at the end of cooking
1/2 teaspoon of coarse ground pepper
1 teaspoon of salt
6 tablespoons of olive oil
1 small 4 oz can of tomato sauce 1/2 teaspoon oregano, basil, and rosemary
1- 1/2 cup of Cabernet wine
2 cup of canned beef stock or chicken I have used both
fresh parsley
In a large electric fryer or large dutch oven pan for the stove top, pour oil to heat in pan. Place lamb shanks in the hot oil salt and pepper. Saute so that all sides are browned evenly then add the fresh cleaned garlic cloves cook till golden.
Add the Cabernet wine and the spices. Reduce wine to cook for 2 minutes and then add beef or chicken stock. Cook for about ten more minutes. Now either simmer in your large electric fry pan on lowest setting for an hour and half or put into a large roaster pan and bake at low temperature of 300. Add potatoes and other vegetables. Slow cook in the oven for same amount of time or until vegetables are soft.. I have also done this in the crockpot all day....very tender as well. Right about 1/2 hour before this is done, add one can of pea's.
Slice the lamb shanks off the bone and either place meat and vegetables with mashed potatoes, rice or boiled pasta and lots of Italian crusty bread...this is tender, full of flavor and a great dish for the fall and winter months.
