I know, I know, I haven’t been active in a bit — nothing really came together to post about, and at least one dish turned out to be an Epic Fail. And another I forgot about taking photos…
Anyhow, in honor of our great spring weather in these parts, I decided to cook a meal using a lot of favorite ingredients, and came up with slow-cooked lamb shank with onions, fennel and shiitake mushrooms.
So.. here we go! Serves two. Add an additional lamb shank for one or two more servings, in which case five cups of water and 1/2 cup of balsamic (and all other ingredients doubled) will do fine.
1 lamb shank (about 1.5 lb)
1 large onion, peeled and cut in half
3 ounces shiitake mushrooms, remove stems (actually, I would on second thought, add MORE shiitake. Six ounces sounds great! …maybe more??
1/2 leek bulb (I also threw in the thickest of the stalks here)
1/2 heaping teaspoon fennel seeds
1/2 heaping teaspoons of peppercorns
1/2 heaping teaspoon of rosemary leaves (fresh would be best)
3 cups water (or so)
1/3 cup balsamic vinegar
Add all of the above to your crock pot, set on low, for 5.5 hours. (I didn’t measure the above, but those amounts is what it looked like.)
After the above cooks:
Ground pepper and salt to taste
Some fennel stalks and leaves, roughly chopped
Allow to slow cook another 30 minutes, and serve. The meat is tender, and falls off the bone. Reserve the liquids and chill in refrigerator. Once chilled, remove the fat layer and you have a nice seasoned broth of lamb (and shiitake flavorings, if you put in more than I did.), and I will leave the uses of that to your imagination. The vinegar in the pot will have helped leach out nutrients, and if you have marrow, don’t forget to enjoy it.
This was excellent, but as noted, I’d do MORE shiitake next go round. It was that half-container of what was available here. Another worthy option would be fresh garlic, diced, to add for that last half hour of slow cookery.