If you happened to miss Wednesday’s Globe and Mail article, Retro Cuisine Goulash Goes Haute, then you likely aren’t aware that crock-pots are making a comeback. According to the article “The crock-pot is back transforming cheap, cuts of meat…into fashionable home dinners.”

I have been crock-potting for the last 11 years, largely a result of my husband. He crock-potted his way through university. We are still using his original pot and the recipe book that came with it.

While the crock-pot is usually reserved for cold nights and comfort food, it’s a great appliance to have at the cabin. You can make dinner in the morning, leaving you free to enjoy a good book or your guests.

One of my favourite dishes is Braised Lamb Shanks - think Osso Buco made with red wine.

Ingredients - makes 6 servings

• 1 cup dry red wine
• 2 cups of low sodium chicken broth
• 2 heaping tablespoons Dijon mustard
• 2 teaspoons kosher or coarse sea salt
• 1 teaspoon freshly ground black pepper
• 1 tbsp olive oil
• 1 tbsp butter
• 5 to 6 pounds lamb shanks, not trimmed of fat
• 2 cloves of garlic, finely chopped
• 2 medium yellow onions, peeled and coarsely chopped
• 2 large carrots, peeled and cut in 1/4-inch slices
• 2 stalks celery, finely chopped
• Finely grated zest of 1 large lemon
• 2 heaping tablespoons coarsely chopped fresh rosemary leaves

Directions

In a large skillet, heat olive oil and butter over medium heat. Add lamb and cook until lightly browned on both sides. Transfer to slow cooker.

In a small bowl mix the red wine, chicken broth, mustard, salt, and pepper and place in the insert of the slow cooker. Layer the shanks in the insert so they fit. Scatter the remaining ingredients around and on the shanks. Cover and cook on HIGH for 2 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. Alternatively, puree juices in a food processor and then simmer for 5 minutes in a saucepan. Pour over meat and serve on a bed of egg noodles.

Cheers,

Julie

PS - Did you know peeking or removing the crock-pot lid adds 20 minutes to your cooking time?

This entry was posted on Thursday, April 24th, 2008 at 7:00 am and is filed under Entertaining, Food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.