Lamb Shank | A: A | AB: OK | B: OK | O: OK
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A: A | AB: HB | B: HB | O: HB
| A: HB | AB: N | B: N | O: HB
| A: N | AB: N | B: N | O: HB
| A: N | AB: N | B: N | O: N
| A: N | AB: N | B: N | O: N
| A: A | AB: A | B: HB | O: HB
| A: HB | AB: HB | B: N | O: HB
| A: HB | AB: N | B: HB | O: N
| A: HB | AB: HB | B: HB | O: HB
| A: A | AB: N | B: N | O: A
| A: HB | AB: N | B: HB | O: N
| A: HB | AB: U | B: N | O: N
| A: HB | AB: N | B: U | O: N
| A: HB | AB: HB | B: HB | O: HB
| A: N | AB: N | B: N | O: N
| A: N | AB: HB | B: N | O: N
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Place potatoes and carrots in the bottom of the crockpot. Place the two lamb shanks on top of the vegetables. Spoon the curry mixture to cover the lamb. Sprinkle with the soy sauce or tamari sauce. Add 1/2 to 3/4 cups of water.
Cook on high for 4-5 hours until the meat falls off the bone. It will be like a stew. You can let it refrigerate overnight to take the fat off.
I served it over brown rice.
My husband could not tell it was lamb.
Submitted by: Sophie
Copyright 2000 by ER4YT Recipe Project