s hot, add the lamb and cook until browned on the outside
o 350\u00b0F. Dust the lamb in seasoned flour; shake away
ven to 350\u00b0F. Season lamb.
Heat oil in a
Season lamb shoulder with sea salt and
Use saute function on slow cooker to saute onions, carrrots, garlic, rosemary in the butter.
Add the tin tomatoes and wine to onion and carrot mixture.
Season flour with salt and pepper, role shanks in flour untill covered, discard any left over flour.
Add shanks to mixture in the slow cooker.
Slow cook on high for 4 hours then low for 2 - 4 hours.
Serve with mash potatoes.
Toss lamb in flour to coat; shake off excess. Heat oil in a large skillet on medium-high heat. Cook lamb, in batches, until browned all over.
Place 4 lamb chops into a 4.5-quart slow cooker. Sprinkle with 1/3 each of the soup mix, leek and celery. Repeat layering with remaining lamb, soup mix, leek and celery. Pour stock into slow cooker. Cook, covered, on low, for 6 hours.
Remove lamb from slow cooker; cover to keep warm. Skim fat from surface of sauce; season to taste. Serve lamb and sauce sprinkled with parsley.
alt and saudi spices and cook until the meat is brown
killet cook bacon on medium low heat until crisp. Remove to slow
cook for 5 minutes.
Transfer to a 4 quart slow-cooker
n a pan and add lamb cook until browned all over. In
Toss lamb in flour to coat, shaking off excess. Heat oil in a large frying pan over medium-high heat. Working in batches, cook lamb until browned on both sides. Transfer to a 4.5-quart slow cooker.
Deglaze pan with wine and bring to a boil. Boil, stirring occasionally, for 5 mins, or until liquid is reduced by 1/2. Transfer to slow cooker. Add remaining ingredients to slow cooker and cook, covered, on low for 8 hours.
Divide lamb and vegetables between serving plates. Spoon a little cooking liquid over top to serve.
shake away excess and cook the lamb over high heat until browned
Heat half the oil in a large skillet on medium heat. Cook lamb, in batches, until browned. Transfer to a 4 1/2-quart slow cooker.
Heat remaining oil in the same pan. Cook onion and garlic, stirring, for 5 mins, or until onion has softened. Add spices; cook, stirring, for 1 min, or until fragrant. Stir in stock; bring to a boil. Transfer mixture to slow cooker. Cook, covered, on low, for 7 hours.
Stir in rice; top with chard and chickpeas. Cook, covered, on high, for 50 mins. Season. Stir in raisins, pine nuts and cilantro.
Heat 1 tbsp oil in a large frying pan over medium heat. Cook lamb, in batches, until browned. Transfer to a 4.5-quart slow cooker.
Add remaining oil to pan. Cook onion and garlic, stirring, for 5 mins, or until onion softens. Add spices and cook, stirring, for 1 min, or until fragrant. Stir in stock and bring to a boil. Transfer to slow cooker. Cook, covered, on low for 7 hours.
Stir in rice and top with chard and chickpeas. Cook, covered, on high for 50 mins. Season to taste.
Stir in raisins, pine nuts and cilantro to serve.
refer to slow roast my lamb and turn the heat up
shallow wide bowl. Season lamb shanks all over with salt
o 250\u00b0F.
Rub lamb with 1/2 tbsp oil
an over medium heat and cook lamb until browned all over. Remove
cook lamb on all sides until browned. Remove and transfer to slow cooker
ven on medium-high heat. Cook the shanks until browned all