Sticktoyourboneslambstewincrockpot Recipes

Steps:

• Place the neck bones into a slow cooker. Sprinkle in the onion, garlic, salt, and thyme leaves. Pour in the vinegar and water.
• Cover and cook on High until the meat is tender, about 4 hours.

Steps:

• Sprinkle lamb with 1/2 t salt and the pepper.
• Coat with flour.
• Heat oil in a 2 to 3 quart Dutch oven over medium-high heat.
• Brown lamb a few pieces at a time in the hot oil.
• Remove to crock pot with slotted spoon.
• Reduce heat to medium.
• Add onion and cook 3 to 4 minutes, stirring occasionally until lightly browned.
• Stir in the water scraping up browned bits on bottom of pot.
• Transfer onion mixture to the crock pot; add carrots and potatoes.
• Cover and cook on low for 8 to 10 hours, adding peas during the last 30 to 45 minutes.
• Note: I have also simmered this in the Dutch oven on the stove for 1 1/2 to 2 hours and it is very good.

Steps:

• Soak dried beans on boiling water for 1 hour.
• Wash barley in cold water.
• In a large hot fry pan, heat oil .
• Add 1/2 of onion, ginger and 2 cloves garlic. Fry untill starting to brown.
• Add cubed lamb, sprinkle salt and pepper on lamb. Cook until slightly browned.
• Turn on crock pot to high.
• Add meat to crock pot.
• Heat some more oil in fry pan, add chilli and remainder of garlic. Fry until garlic is well browned. Add to crock pot.
• Add all remaining ingredients to the crock pot except frozen peas. Add boiling water so that water covers everything.
• Put the lid on and find something else to do for 3.5 hours Don't open the lid to check it, just set it and forget it.
• After 3.5 hours stir in frozen peas and let simmer for a few minutes.
• Taste and adjust seasoning if desired.
• The meat should be falling off the bones and potatoes soft, beans soft, barley plump surrounded by a thick savory gravy.
• Serve with Garlic bread.

Steps:

• Heat oil in large skillet over medium-high heat. Add lamb and onions. Cook until lamb is brown and onions are soft, about 5 minutes. Transfer mixture to a slow cooker.
• Add carrots, celery, mushrooms, potatoes, tomato paste, beef broth, beer, Worcestershire sauce, rosemary, salt, and pepper; stir to combine and close slow cooker.
• Cook on High for 7 hours. Add peas and cook an additional 15 minutes. Season with salt and pepper.

Steps:

• Preheat oven to 325°. In an ovenproof Dutch oven, brown lamb in butter and oil in batches. Remove and keep warm. In the same pan, saute carrots and onions in drippings until crisp-tender. Add garlic; cook 1 minute. Gradually add broth and beer. Stir in lamb, potatoes, bay leaves, thyme, rosemary, salt and pepper., Cover and bake 1-1/2 to 2 hours or until meat and vegetables are tender, stirring every 30 minutes. Discard bay leaves, thyme and rosemary. Stir in cream; heat through. Freeze option: Place individual portions of stew in freezer containers and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

Steps:

• In a small saucepan, combine the vinegar, ketchup, honey, Worcestershire sauce, salt, mustard, paprika, garlic and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Set aside 1 cup for basting. Cool remaining marinade., Pour the remaining marinade in a large resealable plastic bag; add rib. Seal bag and turn to coat; refrigerate for at least 2 hours., Drain and discard marinade. Bake, uncovered, at 325° for 1 hour or until meat is tender, basting frequently with reserved marinade.