Our favorite trend of summer is using tart stone fruit (cherries, peaches, plumb) as the acids that help make dishes even more flavorful! Often call the "yin and yang" of flavor, you will love what adding fruit to fatty cuts of meat does for your dishes!
- 6 lamb shanks (We shopped Texas Dorper Lamb from Terrapin Farms)
- 1 Tablespoon avocado oil
- 1 Jar Trolley Dodger
- 1 onion
- 3 stalks celery, large dice
- 2 medium carrots, large dice
- 4 cloves garlic, chopped
- 1/2 cup red wine from Poteet Country Winery (or your favorite local company)
8 ounces sour cherries (frozen is best)
- 1 bunch fresh thyme
- 2 fresh bayleaves
Preheat the oven to 450 degrees. Lightly coat the lamb shanks, onions, carrots and celery in oil, salt and pepper, and place on a cookie sheet. Broil the lamb shanks and vegetables until evenly golden brown, and then add into your slow cooker. Add in the Spur, garlic, cherries, wine, thyme and bayleaves. Set the slow cooker on low for 10 hours.
Once done, the lamb shanks should be tender, falling off the bone. Serve on its own, over mashed potatoes or mashed cauliflower!
***If desired, you can transfer the liquid from cooking into a pot, and thicken with 1-2 teaspoons of xanthan gum, or 2 tablespoons of cornstarch mixed in 2 tablespoons of water. You want it to be as thick as heavy cream.