1/4 cup all purpose flour
1 tsp salt
1/2 tsp pepper
2 lbs lamb shoulder or leg, trimed, cubed and cut into 1 inch pieces
1/4 tsp thyme
1/4 tsp tarragon
1/4 cup butter
1/8 tsp caraway seeds
2 tbls beef broth
2 tsp white wine
1 cup sour cream
Mix the flour, salt, pepper thyme and tarragon in a small bowl. Coat the lamb cubes in the flour mix and brown in the butter in a saute pan. In the stoneware, mix the caraway seeds, beef broth, onion, lemon juice and wine. Add the lamb. Cover and cook on LOW for 10 to 12 hours. Add the sour cream during the last 15 minutes of cooking.
4 lamb shanks – 3/4 to 1 lb. each
salt and pepper
1 large onion, thinly sliced
1 medium green pepper, seeded and cut in strips
1 cup tomato sauce
1 clove garlic, minced
1/3 cup dry white wine or chicken broth
1/2 teaspoon salt
1/2 teaspoon oregano leaves
1/4 teaspoon sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon dry rosemary
1 teaspoon grated lemon peel
1 tablespoon chopped parsley
crumbled feta cheese (optional)
Sprinkle lamb shanks lightly with salt and pepper, coat lightly with flour, and arrange in crockpot. Scatter onion and green pepper over the top. In a medium size bowl, combine tomato sauce, garlic, wine, salt, oregano, sugar, cinnamon, and rosemary; pour over meat. Cook on low for 8 hours. To serve, remove lamb to platter and keep warm. Remove excess fat from juices. Pour juices over lamb or if you prefer, thicken sauce and pour over lamb. Garnish with lemon peel and parsley and sprinkle with feta, if desired.
1/2 cup butter, melted
4 6-oz boneless pork chops
1 cup white wine
1 cup cranberry sauce
1 small onion, chopped
1/4 cup fresh thyme, chopped
salt and pepper to taste
Lightly brown the pork chops in a skillet. In a small bowl, combine the butter, cranberry sauce and white wine. Arrange the pork chops in the bottom of the stoneware. Sprinkle the salt and pepper, onions and thyme over the pork chops. Pour the sauce into the stoneware and cook on Low for 6 to 8 hours or on High.
4 large potatoes, cut into cubes
1 tsp salt
6 cloves garlic, peeled and crushed
zest of 1 Lemon
4 sprigs fresh rosemary
1 boneless leg of lamb, trimmed and tied
2 tbs olive oil
1/2 cup dry white wine
Place the potatoes in the bottom of the stoneware. In a bowl, mix the salt, garlic, lemon zest and rosemary together. Rub all over the lamb. Heat the olive oil in a large frying pan and brown the lamb evenly on all sides. Place the browned lamb in the stoneware. Pour in the wine. Cook on Low for 10-12 hours.
2 Carrots, sliced
2 Onions, sliced
2 Stalks celery, cut into 1-inch pieces
3 to 4 Pounds broiler-fryer chicken, whole
1 Teaspoon salt
1/2 Teaspoon ground black pepper
1/2 Cup water, chicken broth or white wine
1/2 Teaspoon dried basil
Put carrots, onion and celery in bottom of stoneware.
Place whole chicken on top of vegetables.
Sprinkle with salt and pepper and add liquid over top.
Sprinkle basil over top.
Cover; cook on Low 8 to 10 hours or on High 4 to 5 hours.
Note: If cooking on High, use 1 cup of liquid