Just Because We're Living in a Trailer...

...Doesn't mean we have possum stew for Sunday Lunch... We often have a traditional English Sunday lunch versus a Sunday dinner. When husband asked about my lunch plan yesterday, Saturday, I said, "Let's go to Publix Greenwise Market and see what strikes our fancy. I found two gorgeous things, huge, meaty lambshanks and the most lovely organic baby carrots I've ever seen. Today, I adapted my standard recipe to use the crockpot. I wish I had the words to adequately describe how delicious our meal was. It was a simple meal of lamb shanks in a sauce composed or orange juice, orange zest, red wine, beef stock, onions and garlic. For the first time ever in the teeny trailer oven, I made English roasted potatoes, adding the carrots. Try this recipe. You won't regret it...

Dana's Lamb Shanks

Ingredients:
2 lamb shanks 2 Tablespoons of finely chopped rosemary
2 large onions
Zest and juice of 1 Orange
3 Tablespoons of Olive Oil
1/8 a bottle of red wine (I used a Pinot Noir)
1 cup of beef stock
Freshly ground black pepper
5 cloves of garlic

How to make this recipe:
Scatter the Lamb Shanks with rosemary. Finely slice the onions. Grate the zest of the orange. Heat the oil and brown the lamb shanks on all sides. Remove the shanks.

Add the onion to the pan. Cook the onion with the orange zest until the onion is browned. Add the wine, beef stock and the juice of the orange, with salt and pepper to taste, to the onion and bring it to a simmer.

Put onion mixture in crockpot and add the well-browned lamb shanks. Cook on high for 45 minutes then turn crockpot to low and cook for 5-6 hours. (lamb should be moist, tender and almost falling off the bone). Mix 3 tablespoons of instant blending flour (Wondra) with water, stirring until smooth. Turn crockpot to high and cook 15 minutes or so until a nice gravy is achieved.

Serves 2