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      In the Kitchen with Sandra – Easter Lamb

      Mar. 29, 2013

      I am a big fan of the slow cooker. It produces mouthwatering fall-off-the-bone meats. The beauty of the slow cooker is that any cut of meat can be used. My advice is to use a cut of meat with some fat on it. This will ensure that your dish will not be too dry.

      With Easter just around the corner, lamb was the obvious choice for my next recipe. This tradition dates back to the first Passover of the Jewish people. The sacrificial lamb was roasted and eaten on this night in hopes that the Angel of God would pass over their homes and bring them no harm.

      By combining my love of the slow cooker and lamb, this will definitely be a very Happy Easter!

      Slow Cooker Lamb Shanks


      1kg (about 3-4) lamb shanks
      1 medium onion, halved and sliced thick
      4 to 5 medium potatoes, peeled and quartered
      4 to 5 small fresh tomatoes, coarsely chopped
      2 tbsp rosemary garlic seasoning
      1 cup of water
      Salt and pepper to taste
      1 cup couscous

      Begin by combining all the ingredients, except the couscous, in the slow cooker. Turn on your slow cooker and cook for about 7 hours undisturbed. Remove the meat and potatoes while leaving the hot liquid in the pot. Add the couscous to the hot liquid and let it cook without turning on the slow cooker again. It will be ready in ten minutes. Plate and serve while hot. Enjoy!

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