So…., Lamb Shanks was the first on my bucket list of shunned meat cuts to try to cook. My “175 Essential Slow Cooker Classics – By Judith Finlayson” had several recipes, but the one that intrigued me the most was “Lamb Shanks with Luscious Legumes”. Ingredients included 16 0z Navy Beans (two cups), carrots, celery, onion, garlic, orange zest, beef stock and a dry red wine. Got the whole thing assembled by 9AM and flipped the switch of my Kitchen Aid Slow Cooker to low (10 hours cooking time).
My wife said that the house smelled marvelous all day from cooking odors, my Border Collie walked past the cooker at least ten times during the day for a closer whiff. My reaction was slightly different, I thought there was something off with the aroma, just different somehow. The “come on” picture in the cook book looked something like the one above, but with a lot more gravy.
When the moment arrived to plate the meal, I looked inside. Beans everywhere and no gravy whatsoever. I picked out the shanks and placed them on a plate. I then picked the meat off the bones, it fell off actually, and placed it on individual plates. I then scooped a ladle of the bean, carrot, onion, celery mixture and placed it over the meat.
It was barely edible. We ate the dry meat, and a few fork fulls of the veggies, got up and dumped our plates and the cooker remains in the garbage. My Border Collie, Buddy, raised and eyebrow, but I doubt even he would have enjoyed it. Don’t know what I did wrong, but the beans soaked up every ounce of liquid and fat and were mushy to the taste. UGH!!! Scratch that one off my bucket list for good.
Next up is Country Beef Ribs.