Osso Bucco is traditionally made with veal shanks, but it’s equally delicious with lamb.
Cooking these low and slow makes them tender and delicious.
- 2 1/2 pounds
- 2-3 tablespoon
- 1/2 teaspoon
- 1/2 teaspoon
- 1 can
diced or crushed tomatoes
- 1 1/4 cups
dry white wine, divided
- 1 small onion
- 3/4 cup
- 1 teaspoon each
thyme and rosemary
- 2 tablespoon
dairy free spread
- 2 tablespoons
- Heat the oil on medium high in a heavy bottomed skillet. Season lamb with salt and pepper. Brown Lamb Shanks on all sides. Add 1/4 wine to skillet to deglaze the pan and scrape up any brown bits. You can add a splash more if needed.
- Add Lamb Shanks to crockpot, adding any leftover wine and browned bits from the pan.
- Add tomatoes, onion, chicken broth, and 1 cup wine to crockpot along with herbs. Cook on low setting for 6 to 7 hours, or until meat comes away from the bone, and is easily removed.
- Remove Lamb Shanks, and cover to keep warm.
- Remove 2 cups of cooking liquid into a glass measuring cup or fat separator. Heat a skillet over medium heat and add 2 tablespoons of dairy free spread. When the spread is melted and slightly bubbling, sprinkle flour over melted spread evenly, whisking to combine. Cook for one minute being careful not to burn. Slowly add cooking liquid, whisking to incorporate roux to create a smooth sauce. Flour will clump at first; keep whisking and flour will incorporate.
- Serve lamb with gravy.
Nothing could be easier than making a whole chicken in your crockpot.
Easy whole chicken in the crockpot
A delicious crock pot recipe for warm days
- 4-6 pound
- 1 large onion
- 1/2 teaspoon each
sage, thyme, salt and pepper
- Line a large crockpot with a liner. Spray with cooking spray. Spread sliced onion evenly over bottom of crockpot. Place chicken on top of onion and sprinkle seasonings over top.
- Cook on high for 30 minutes. Reduce to low and cook an additional 4-5 hours, or until chicken is pulling away from the bone.
- Use remaining broth to make gravy, if desired.