|Assembled Ramen, not your dorm room cup o soup.|
The very night of the dinner I prepared 4 lamb shanks for a slow cooking experience. First, after the shanks thawed from the freezer, I browned them thoroughly in cast iron skillet (on the outdoor grill) and then placed them in the crock pot for 10 hours with:
1 cup red wine
1 tablespoon Dijon
1 tablespoon grainy mustard
4 cloves garlic crushed
4 large sprigs of rosemary
2 carrots diced
The next morning, after the meat came off the bone, I strained the drippings and skimmed the fat, added 2 cups chicken broth and poured it into a roux I made with 2 T butter and flour. To this I added a package of sauteed pearl onions and 8 ounces of Cremini mushrooms quartered.
I served it with Greek potatoes and sauteed Broccolini.