Converting a normal recipe to slow cooker

"Staycalm" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have a lovely recipe "Olive citrus lamb shanks" that I would dearly love to
try as a slow cooker recipe. With the price of lamb shank being a little
expensive I need some advice about converting the recipe I have as I'm not keen
to experiment too much.

Without listing all quantities it goes:
Toss 8 shanks in flour and pepper. Heat olive oil in large pan and cook until
brown in batches. Remove and drain on absorbent paper.Cut 1 large red onion
into wedges. Add onion, 4 cloves garlic and 2 tsp paprika to same pan. Cook,
stirring until onions are just soft. Return lamb to pan. Add 6 medium
quartered tomatoes, 3 large chopped carrots, 2 tbsp tomato paste, 2 tsp sugar,
1 cup dry red wine, 1/2 cup water, 1 tbsp beef stock powder, 2 sprigs fresh
rosemary, 3 lemon rind strips and a cinnamon stick. Simmer covered 1 1/2
hours, stirring occasionally. Stir in 3/4 cup seeded black olives, simmer
about 30 mins. Just before serving stir in 2 tbsp lemon juice and 2 tbsp
chopped fresh mint.

What do you think? Can it be done?

Liz

Well first you would still have to brown them in a stove top pan . There is
really not a lot of liquid so not sure if *I* would reduce the liquid at all.
--
Laura

-Sautéed poo is still poo!

Come join us at The Dirty Old Ladies and The Dirty Old Men!
http://groups.yahoo.com/group/TheDirtyOldLadies/

"Staycalm" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have a lovely recipe "Olive citrus lamb shanks" that I would dearly love
to try as a slow cooker recipe. With the price of lamb shank being a little
expensive I need some advice about converting the recipe I have as I'm not
keen to experiment too much.

Without listing all quantities it goes:
Toss 8 shanks in flour and pepper. Heat olive oil in large pan and cook
until brown in batches. Remove and drain on absorbent paper.Cut 1 large
red onion into wedges. Add onion, 4 cloves garlic and 2 tsp paprika to
same pan. Cook, stirring until onions are just soft. Return lamb to pan.
Add 6 medium quartered tomatoes, 3 large chopped carrots, 2 tbsp tomato
paste, 2 tsp sugar, 1 cup dry red wine, 1/2 cup water, 1 tbsp beef stock
powder, 2 sprigs fresh rosemary, 3 lemon rind strips and a cinnamon stick.
Simmer covered 1 1/2 hours, stirring occasionally. Stir in 3/4 cup seeded
black olives, simmer about 30 mins. Just before serving stir in 2 tbsp
lemon juice and 2 tbsp chopped fresh mint.

What do you think? Can it be done?

Liz

I would brown the lamb, put it in the crock then brown the onions and garlic
and add as well. The spices and rest of veg, just add to the crock as well
as the liquids. Cook until about an hour before you plan on serving and add
the olives (to keep them from completely breaking down) and follow the
recipe for the lemon juice and mint.
Hope it works, that is how I would do it....I've converted other recipes and
haven't had too many flubs.
-ginny

"Virginia Tadrzynski" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Staycalm" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have a lovely recipe "Olive citrus lamb shanks" that I would dearly love
to try as a slow cooker recipe. With the price of lamb shank being a little
expensive I need some advice about converting the recipe I have as I'm not
keen to experiment too much.

Without listing all quantities it goes:
Toss 8 shanks in flour and pepper. Heat olive oil in large pan and cook
until brown in batches. Remove and drain on absorbent paper.Cut 1 large
red onion into wedges. Add onion, 4 cloves garlic and 2 tsp paprika to
same pan. Cook, stirring until onions are just soft. Return lamb to pan.
Add 6 medium quartered tomatoes, 3 large chopped carrots, 2 tbsp tomato
paste, 2 tsp sugar, 1 cup dry red wine, 1/2 cup water, 1 tbsp beef stock
powder, 2 sprigs fresh rosemary, 3 lemon rind strips and a cinnamon stick.
Simmer covered 1 1/2 hours, stirring occasionally. Stir in 3/4 cup seeded
black olives, simmer about 30 mins. Just before serving stir in 2 tbsp
lemon juice and 2 tbsp chopped fresh mint.

What do you think? Can it be done?

Liz

I would brown the lamb, put it in the crock then brown the onions and garlic
and add as well. The spices and rest of veg, just add to the crock as well
as the liquids. Cook until about an hour before you plan on serving and add
the olives (to keep them from completely breaking down) and follow the
recipe for the lemon juice and mint.
Hope it works, that is how I would do it....I've converted other recipes and
haven't had too many flubs.
-ginny

the only other thing i could add is she might wish to reduce the liquid while
keeping the ratios the same reduce the total liquid a bit. It will not
evaporate at all from the crock pot also as small amount would likely from a
regular pot. But have NO idea how much u would want to reduce it and it does
not seem too necessary that u do. I might pull a little out when was done with
a ..syringe (is that the correct name fir that tool..looks wrong!) , if it
really seemed to need less. Or if i had time I might let it cook the last few
hours with the lid off if i was home - i.a. put it on at 8 remove lid for last 2
hours it cooking at 2. I am at home all day and can do that.

--
Laura

-Sautéed poo is still poo!

Come join us at The Dirty Old Ladies and The Dirty Old Men!
http://groups.yahoo.com/group/TheDirtyOldLadies/

"Laura" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Staycalm" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have a lovely recipe "Olive citrus lamb shanks" that I would dearly love
to try as a slow cooker recipe. With the price of lamb shank being a
little expensive I need some advice about converting the recipe I have as
I'm not keen to experiment too much.

Without listing all quantities it goes:
Toss 8 shanks in flour and pepper. Heat olive oil in large pan and cook
until brown in batches. Remove and drain on absorbent paper.Cut 1 large
red onion into wedges. Add onion, 4 cloves garlic and 2 tsp paprika to
same pan. Cook, stirring until onions are just soft. Return lamb to pan.
Add 6 medium quartered tomatoes, 3 large chopped carrots, 2 tbsp tomato
paste, 2 tsp sugar, 1 cup dry red wine, 1/2 cup water, 1 tbsp beef stock
powder, 2 sprigs fresh rosemary, 3 lemon rind strips and a cinnamon
stick. Simmer covered 1 1/2 hours, stirring occasionally. Stir in 3/4 cup
seeded black olives, simmer about 30 mins. Just before serving stir in 2
tbsp lemon juice and 2 tbsp chopped fresh mint.

What do you think? Can it be done?

Liz

Well first you would still have to brown them in a stove top pan . There
is really not a lot of liquid so not sure if *I* would reduce the liquid
at all.
--
Laura

OK that's great. I'm cooking it tomorrow so will tell you how it goes in a
day or two.

Liz

Laura wrote on 03 Apr 2007 in rec.food.cooking

Quoted message said:

"Virginia Tadrzynski" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Staycalm" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have a lovely recipe "Olive citrus lamb shanks" that I would
dearly love to try as a slow cooker recipe. With the price of lamb
shank being a little expensive I need some advice about converting
the recipe I have as I'm not keen to experiment too much.

Without listing all quantities it goes:
Toss 8 shanks in flour and pepper. Heat olive oil in large pan and
cook until brown in batches. Remove and drain on absorbent
paper.Cut 1 large red onion into wedges. Add onion, 4 cloves garlic
and 2 tsp paprika to same pan. Cook, stirring until onions are just
soft. Return lamb to pan. Add 6 medium quartered tomatoes, 3 large
chopped carrots, 2 tbsp tomato paste, 2 tsp sugar, 1 cup dry red
wine, 1/2 cup water, 1 tbsp beef stock powder, 2 sprigs fresh
rosemary, 3 lemon rind strips and a cinnamon stick. Simmer covered
1 1/2 hours, stirring occasionally. Stir in 3/4 cup seeded black
olives, simmer about 30 mins. Just before serving stir in 2 tbsp
lemon juice and 2 tbsp chopped fresh mint.

What do you think? Can it be done?

Liz

I would brown the lamb, put it in the crock then brown the onions
and garlic and add as well. The spices and rest of veg, just add to
the crock as well as the liquids. Cook until about an hour before
you plan on serving and add the olives (to keep them from completely
breaking down) and follow the recipe for the lemon juice and mint.
Hope it works, that is how I would do it....I've converted other
recipes and haven't had too many flubs.
-ginny

the only other thing i could add is she might wish to reduce the
liquid while keeping the ratios the same reduce the total liquid a
bit. It will not evaporate at all from the crock pot also as small
amount would likely from a regular pot. But have NO idea how much u
would want to reduce it and it does not seem too necessary that u do.
I might pull a little out when was done with a ..syringe (is that the
correct name fir that tool..looks wrong!) , if it really seemed to
need less. Or if i had time I might let it cook the last few hours
with the lid off if i was home - i.a. put it on at 8 remove lid for
last 2 hours it cooking at 2. I am at home all day and can do that.

perhaps follow the recipe but remove say 2 tbsps from each liquid prior to
adding them to the crockpot. That would apprximate the loss from a covered
pan. So 1/2 cup water minus 2 tbsp. and 1 cup wine minus 2 tbsp.

In article <[email hidden]>,

Staycalm said:

I have a lovely recipe "Olive citrus lamb shanks" that I would dearly love
to try as a slow cooker recipe. With the price of lamb shank being a little
expensive I need some advice about converting the recipe I have as I'm not
keen to experiment too much.

Without listing all quantities it goes:
Toss 8 shanks in flour and pepper. Heat olive oil in large pan and cook
until brown in batches. Remove and drain on absorbent paper.Cut 1 large red
onion into wedges. Add onion, 4 cloves garlic and 2 tsp paprika to same pan.
Cook, stirring until onions are just soft. Return lamb to pan. Add 6 medium
quartered tomatoes, 3 large chopped carrots, 2 tbsp tomato paste, 2 tsp
sugar, 1 cup dry red wine, 1/2 cup water, 1 tbsp beef stock powder, 2 sprigs
fresh rosemary, 3 lemon rind strips and a cinnamon stick. Simmer covered 1
1/2 hours, stirring occasionally. Stir in 3/4 cup seeded black olives,
simmer about 30 mins. Just before serving stir in 2 tbsp lemon juice and 2
tbsp chopped fresh mint.

What do you think? Can it be done?

I used my Mum's CP for the first time yesterday. From my vast experience :-P
I advise you to omit the water. Just brown the meat, saute the onion etc and
plop the lot in your CP. Reducing the wine by half might be a good move.
From my heavy afternoon of research on the subject, slow cookers don't allow
much liquid to evaporate, so if the gravy is runny in the morning it will be
runny at night.

My first foray was braised hogget. 1 kg diced hogget, browned. Sauteed 1
large onion, and some garlic. Added it all to the CP with a tin of diced
tomatoes and some rosemary, salt and pepper. At 2pm I added two smallish
Swede turnips, 3 carrots and a few sticks of celery (all chopped, of course).
Made dumplings 45 mins or so before tea. Yum...

--
Chookie -- Sydney, Australia
(Replace "foulspambegone" with "optushome" to reply)

"Parenthood is like the modern stone washing process for denim jeans. You may
start out crisp, neat and tough, but you end up pale, limp and wrinkled."
Kerry Cue