Recipe: Pasta with Lamb Shanks in Beer and Tomato Sauce (crock pot)
Main Dishes - Beef and Other MeatsPASTA WITH LAMB SHANKS IN BEER AND TOMATO SAUCE
"Hours in the slow cooker tenderize tough lamb shanks into meltingly rich hunks of flavor, in a beer sauce just right for spreading over chunky pasta. Use a medium or large round or oval cooker. If the shanks are especially meaty, the recipe can serve six."
3 tablespoons olive oil
4 lamb shanks (about 5 pounds total), trimmed of fat
3 ribs celery, sliced 1/3 inch thick
2 large carrots, sliced 1/3 inch thick
4 garlic cloves, sliced
1 cup dark beer or ale
1/4 cup tomato paste
2 cans (14 1/2 ounces each) diced tomatoes, with their liquid
2 tablespoons minced fresh rosemary (or 2 teaspoons dried, crushed)
2 teaspoons chopped fresh oregano (or 3/4 teaspoon dried)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper, or more to taste
1 pound thick pasta in a chunky shape, uncooked
In a large skillet, heat oil over medium-high heat and cook the shanks until golden brown on all sides, 5 to 7 minutes in all. Brown in batches, if necessary, and move to a plate when finished.
Pour off all but about 1 tablespoon of oil. Add the celery, carrots and garlic to the skillet and cook, stirring a few times, until softened, about 5 minutes.
In the slow cooker, make a bed of the vegetables and arrange the lamb on top.
Add the beer to the skillet and bring to a boil, scraping up any browned bits stuck to the pan. Stir in the tomato paste, diced tomatoes with their liquid, rosemary, oregano, salt and pepper. Bring to a boil, then reduce the heat to medium-low and simmer for about 5 minutes. Pour the sauce over the lamb.
Cover and cook on low until the lamb is fork-tender, 7 to 8 hours.
Preheat oven to 375 degrees F and bring a large pot of salted water to a boil for the pasta.
With a slotted spoon or tongs, transfer the shanks to a shallow baking dish and keep warm in the oven while you cook the pasta and finish the sauce.
Cook the pasta according to package directions; drain.
Meanwhile, strain the sauce, reserving the solids. Remove as much fat as possible from the sauce and pour sauce into a small saucepan. Stir in the carrots and celery and bring the sauce to a boil. Reduce the heat to medium-low and simmer until the sauce thickens a bit, about 10 minutes.
Serve pasta topped with sauce and lamb.
Makes 4 servings
Adapted from source: Not Your Mother's Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann
"Hours in the slow cooker tenderize tough lamb shanks into meltingly rich hunks of flavor, in a beer sauce just right for spreading over chunky pasta. Use a medium or large round or oval cooker. If the shanks are especially meaty, the recipe can serve six."
3 tablespoons olive oil
4 lamb shanks (about 5 pounds total), trimmed of fat
3 ribs celery, sliced 1/3 inch thick
2 large carrots, sliced 1/3 inch thick
4 garlic cloves, sliced
1 cup dark beer or ale
1/4 cup tomato paste
2 cans (14 1/2 ounces each) diced tomatoes, with their liquid
2 tablespoons minced fresh rosemary (or 2 teaspoons dried, crushed)
2 teaspoons chopped fresh oregano (or 3/4 teaspoon dried)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper, or more to taste
1 pound thick pasta in a chunky shape, uncooked
In a large skillet, heat oil over medium-high heat and cook the shanks until golden brown on all sides, 5 to 7 minutes in all. Brown in batches, if necessary, and move to a plate when finished.
Pour off all but about 1 tablespoon of oil. Add the celery, carrots and garlic to the skillet and cook, stirring a few times, until softened, about 5 minutes.
In the slow cooker, make a bed of the vegetables and arrange the lamb on top.
Add the beer to the skillet and bring to a boil, scraping up any browned bits stuck to the pan. Stir in the tomato paste, diced tomatoes with their liquid, rosemary, oregano, salt and pepper. Bring to a boil, then reduce the heat to medium-low and simmer for about 5 minutes. Pour the sauce over the lamb.
Cover and cook on low until the lamb is fork-tender, 7 to 8 hours.
Preheat oven to 375 degrees F and bring a large pot of salted water to a boil for the pasta.
With a slotted spoon or tongs, transfer the shanks to a shallow baking dish and keep warm in the oven while you cook the pasta and finish the sauce.
Cook the pasta according to package directions; drain.
Meanwhile, strain the sauce, reserving the solids. Remove as much fat as possible from the sauce and pour sauce into a small saucepan. Stir in the carrots and celery and bring the sauce to a boil. Reduce the heat to medium-low and simmer until the sauce thickens a bit, about 10 minutes.
Serve pasta topped with sauce and lamb.
Makes 4 servings
Adapted from source: Not Your Mother's Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann
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