I just made some Majorcan Eggplant and the recipe suggested that it would be tasty with lamb. I had two lamb shanks in the freezer, so I put them in the crock pot thinking that I could go to the store and get some more to add to it, but there were no lamb shanks anywhere! Apparently they are strictly a fall item. I added some lamb chops to the crock pot instead. My house smells so good. mmmm.
4 lamb shanks (or 2 lamb shanks and 3 lamb chops; or two lamb shanks and a 2.5 lb boneless leg roast)
2 lg onions cut into rings
10 cloves of garlic
1 lb sliced mushrooms
1-2 tsp or a couple of glugs of Worcestershire sauce
salt
Trader Joe's South African Smoked Pepper
1 tsp Smoked Paprika
4-5 smallish tomatoes, chopped
1/2 c double-strength beef broth
1/2 c red wine
1 T Herbes de Provence
1 bay leaf
Place the sliced onions on the bottom of the crock pot. Salt and pepper the lamb generously and place on top of the onions. Add the garlic, mushrooms and bay leaf. Sprinkle with Worcestershire sauce.
Mix the tomatoes, beef broth, wine, herbs, and smoked paprika in a small bowl. Add to the crock pot. Cook on low for 6-8 hours.
Serve with Majorcan Eggplant and rice.
Note: You can convert the leftovers into an easy cassoulet. I shredded the remaining meat in the sauce and put it in a casserole dish. I added some broth, white beans and sprinkled the top with bread crumbs. and baked in a 350 oven until everything was nice and bubbly. It was amazing.
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