For Beth because I know she likes lamb:
Lamb You Can Eat With A Spoon
2 tablespoons olive oil
3 shallots, minced
3 medium carrots, chopped
3 tablespoons dark brown sugar, packed
1/3 cup balsamic vinegar
1 cup beef broth
1 cup dry red wine
1/4 cup Dijon mustard
2 tablespoons soy sauce
1 4-5 pound boned shoulder of lamb
10 garlic cloves, quartered
1 tablespoon herbs de Provence
Heat oil in a small pan and saute shallots until soft. Place in bottom of cooker. And chopped carrots to shallots. Whisk together brown sugar, vinegar, broth, wine, mustard and soy sauce and pour over carrots.
Make tiny slits all over the surface of the lamb. Insert a sliver of garlic in each. Place meat in slow cooker, sprinkle with herbs de Provence, cover and cook on low for 10 to 12 hours.
Enjoy!
Lamb you can eat with a spoon! One of my favourites - and a crockpot version
Thanks Tai Chi. That might have been enough to throw me over the edge on buying a 21st century crockpot.
The weather's gotten chilly, so it's soup time. Overnight, we're going to cook one of Mr. M's favourites in the crock pot, minestrone with garlic crostini:
Minestrone with garlic crostini.
1 tbsp olive oil
3 leeks (white part only, cleaned and very thinly sliced)
4 stalks celery (peeled and cut into 1/2 inch cubes)
4 medium carrots (peeled and cut into 1/2 inch cubes)
2 potatoes (peeled and shredded)
4 cups shredded cabbage
2 sprigs fresh rosemary
2 cloves garlic (minced)
1 tsp. salt
1/2 tsp cracked black peppercorns
1 28-oz can tomatoes (including juice)
6 cups chicken or vegetable stock
1 19-oz can white kidney beans (drained and rinsed)
1 small zuccini cut into 1/2 inch cubes (sweated and rinsed)
1/2 cup green beans cut into 1-inch lengths
Freshly grated Parmesan cheese
Crostini
Heat olive oil in skillet, add leeks, celery, carrots, potatoes and cabbage, stirring to combine. Cover and cook over low heat for 10 minutes or until vegetables are softened.
Increase heat to medium. Add rosemary, garlic, salt and pepper and cook, stirring for 1 minute. Add tomatoes with juice breaking up the tomatoes. Bring to a boil. Transfer mixture to slow cooker. Add chicken stock and white kidney beans.
Cover and cook on low for 8 - 10 hours or on high for 4 - 6 hours.
Add sweated zuccini and green beans. Cover and cook on high for 20 minutes or until vegetables are tender.
To make the crostini, brush baguette slices on both sides with garlic infused olive oil and toast under broiler.
When ready to serve, place crostini in bottom of bowls, ladle soup over and use a liberal amount of parmesan cheese.
If you put a little water in them and turn them on low for a few days, I hear they get really tender.
Tai Chi, that sounds really good.
I don't have a crock pot and won't be buying one, don't presently have an office out of the house and probably won't do that again, but I do have a cast iron dutch oven and patience.
thanks for the recipe..
That minestrone works in a "dutch oven" too. Or, a nice sized teflon soup pot.
Indeed it does work well in the oven or on the stove, osso.
The only advantage is that with a pot like this, it switches to "warm" after the cook time is done, keeping the soup at a safe temperature for up to 4 hours, without cooking, 'til we get up. It'll be ready at 5:00 a.m., but we don't get up until 6:60, so we can deal with it then.
Great recipe, mckenzie, thank you.
