Lamb Shanks with Garlic and Herbs
My husband and I just got finished inhaling this and I had to share.
From Atkins for Life Low Carb Cookbook, by Veronica Atkins. According to her, the recipe is appropriate for all phases of Atkins, if you are into that sort of thing. I'll post the nutritional info after the recipe proper.
ingredients:
6 1-pound lamb shanks
1 t salt
1/2 t pepper
10 garlic cloves, peeled
1 sprig fresh rosemary or 1 t dried
1 sprig fresh thyme (3 - 4" long) or 1 t dried
1 large onion, chopped (1 cup)
1/4 c dry vermouth or dry white wine
1/2 c diced tomatoes in juice
1 14.5 oz can low-sodium beef broth
3 T ThickenThin not/Starch thickener
1/4 c chopped fresh parsley
Season lamb with salt and pepper; arrange in a 4.5 qt or larger slow cooker with meaty ends down. Add garlic, rosemary, thyme, onion, vermouth, tomatoes, and broth; the bone end of the shanks should be exposed slightly above the liquid. Cover and cook until lamb is very tender, 8 - 9 hours on low, about 5 hours on high.
Transfer lamb to a serving platter and cover. Remove and discard herb sprigs; remove garlic and mash with a fork, then return to broth. Skim excess fat from broth and whisk in thickener until smooth. Pour over lamb. Serve, sprinkled with parsley.
Per serving (6 total): net carbs: 4g; carbohydrates: 5.5 g; fiber: 1.5 g; protein: 46.5 g; fat: 9 g; calories: 307
Since we have a 3.5 qt Crockpot and I am not into the whole fake-starch-thickener thing, I modified the recipe a bit. I chopped about a third of an onion and scattered that down on the bottom of the crock, then peeled four or five cloves of garlic and mixed those in. I used a shank for each of us that was a little over a pound each, nestled those in on top and seasoned them with salt and pepper, then sprinkled with about a third of a teaspoon of rosemary and thyme (I left them whole instead of crushing them). I spread each shank with about a tablespoon of the tomatoes and juice, then splashed in a glug of vermouth and a cup and a half of broth.
This didn't give me enough liquid to submerge the shanks. So I poured in more broth to nearly cover the meat, and added more rosemary and thyme. I started the lamb on high for two hours, then backed it down to low once the broth started simmering; I think it cooked for a total of about seven hours.
Once we were ready to eat I removed the shanks to a dish in a warm oven and poured the jus into a saucepan and reduced it over high heat for maybe twenty minutes. I added a pat of butter to make it silky. Ideally I would have let it reduce a little more but at that point we were really hungry and I just didn't care anymore.
We had it with steamed cauliflower. Oh, so good. Dropped off the bone.
From Atkins for Life Low Carb Cookbook, by Veronica Atkins. According to her, the recipe is appropriate for all phases of Atkins, if you are into that sort of thing. I'll post the nutritional info after the recipe proper.
ingredients:
6 1-pound lamb shanks
1 t salt
1/2 t pepper
10 garlic cloves, peeled
1 sprig fresh rosemary or 1 t dried
1 sprig fresh thyme (3 - 4" long) or 1 t dried
1 large onion, chopped (1 cup)
1/4 c dry vermouth or dry white wine
1/2 c diced tomatoes in juice
1 14.5 oz can low-sodium beef broth
3 T ThickenThin not/Starch thickener
1/4 c chopped fresh parsley
Season lamb with salt and pepper; arrange in a 4.5 qt or larger slow cooker with meaty ends down. Add garlic, rosemary, thyme, onion, vermouth, tomatoes, and broth; the bone end of the shanks should be exposed slightly above the liquid. Cover and cook until lamb is very tender, 8 - 9 hours on low, about 5 hours on high.
Transfer lamb to a serving platter and cover. Remove and discard herb sprigs; remove garlic and mash with a fork, then return to broth. Skim excess fat from broth and whisk in thickener until smooth. Pour over lamb. Serve, sprinkled with parsley.
Per serving (6 total): net carbs: 4g; carbohydrates: 5.5 g; fiber: 1.5 g; protein: 46.5 g; fat: 9 g; calories: 307
Since we have a 3.5 qt Crockpot and I am not into the whole fake-starch-thickener thing, I modified the recipe a bit. I chopped about a third of an onion and scattered that down on the bottom of the crock, then peeled four or five cloves of garlic and mixed those in. I used a shank for each of us that was a little over a pound each, nestled those in on top and seasoned them with salt and pepper, then sprinkled with about a third of a teaspoon of rosemary and thyme (I left them whole instead of crushing them). I spread each shank with about a tablespoon of the tomatoes and juice, then splashed in a glug of vermouth and a cup and a half of broth.
This didn't give me enough liquid to submerge the shanks. So I poured in more broth to nearly cover the meat, and added more rosemary and thyme. I started the lamb on high for two hours, then backed it down to low once the broth started simmering; I think it cooked for a total of about seven hours.
Once we were ready to eat I removed the shanks to a dish in a warm oven and poured the jus into a saucepan and reduced it over high heat for maybe twenty minutes. I added a pat of butter to make it silky. Ideally I would have let it reduce a little more but at that point we were really hungry and I just didn't care anymore.
We had it with steamed cauliflower. Oh, so good. Dropped off the bone.