I wanted to share a few of the slow-cooker recipes I've made recently. Friday night I made braised lamb shanks from this recipe on Epicurious. I followed the advice of the commenters and browned the shanks under the broiler, used more red wine and some chicken stock and I cooked them on low for about 6 hours. Once they were done, I also added about 1/4 cup of tomato paste to the sauce. I'd say they were very good, but not great (like the Marcella Hazan lamb stew recipe, which is amazing! Will have to get that up here too). I also wanted to share my pork chili verde recipe, which I basically made up with suggestions from Tom Mylan at his pig butchering class. First, I roasted an onion, quartered, a pound of tomatillos, halved, a few cloves of garlic, and one jalepeno, halved. I then put those in the slow cooker with a hunk of on the bone pork shoulder, a can of tomatillos, a can of green chiles, about a tablespoon each of cumin and chili powder, salt and pepper, and roughly 2 tablespoons of chopped fresh cilantro. Added chicken stock to cover and then cooked on low until the internal temperature of the pork reached 155 (my slow cooker has a temperature probe). It needed a little extra salt and some good jalepeno hot sauce, but was otherwise quite tasty.
Recipes, As Promised
I wanted to share a few of the slow-cooker recipes I've made recently. Friday night I made braised lamb shanks from this recipe on Epicurious. I followed the advice of…