Every year that has passed since she went to the angels back in 1999, she has still inspired me to live on in her teachings. We made many cherished memories in her kitchen together, I sure miss her dearly everyday. I am blessed to have had such a wonderful mom. She was kind, loving, giving and would feed anyone that came into her kitchen. Most of all, I admire her and always will. She had an inner strength to never give up on anything you believe in and her love for life and amazing courage.
Food is the other universal language to me besides music, we all share some common bond together for us foodies and because of her teachings, I have made this blog in her memory to pass on to my children.
2 -16 oz cans rinsed and drained whole potatoes ( or use small white potatoes and boil for 12 minutes, drain)
1 cup sliced fresh carrots or canned
1 cup mushrooms canned or fresh ( you can also substitute peas if you don't like mushrooms)
1/2 cup dry red wine
3 very large tomato chopped
2 tablespoons lemon juice fresh or bottled
1 1/2 tablespoons fresh chopped parsley
1/4 teaspoon oregano
1 teaspoon fresh minced garlic
1/2 teaspoon garlic powder
1 1/4 cup chicken stock
1/4 cup cornstarch
1 package dry mushroom soup mix or onion soup mix
4 lamb shanks or veal shanks
salt and pepper to taste or 1/4 teaspoon each
dash of cayenne pepper
First I like to sear the meat in a large fry pan.
Place the shanks in a fry pan with some extra virgin olive oil and garlic whole cloves cleaned.
Fry until browned on both sides.
In a 5 quart (or larger) slow cooker, mix together the potatoes, mushrooms, carrots, chopped tomatoes, lemon juice, parsley, minced garlic, garlic powder, spices and herbs, salt and pepper.
Place lamb or veal shanks on top of vegetables, sprinkle with soup mix, and add 1 cup broth. Cover and cook 7 to 9 hours on low setting. Remove lamb or veal shanks to a serving platter and cover to keep warm.
With slow cooker still on low setting, stir red wine into sauce and vegetable mixture.
In a small bowl, combine remaining 1/4 cup broth and cornstarch. Stir into sauce and vegetable mixture until thickened. Pour over lamb or veal shanks and serve immediately.