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Fall Lamb and Vegetable Stew Yield: 4 servings 2 lb lamb stew meat 2 tomatoes 1 summer squash 1 zucchini 1 potatoes 1 cn mushrooms, sliced 1/2 c bell peppers, chopped 1 c onions, chopped 2 ts salt 1 garlic cloves, crushed 1/2 ts thyme leaves 1 bay leaves 2 c stock, chicken 2 tb butter 2 tb flour

Lamb shanks are not very tender and require slow braising. The crockpot is a perfect choice to tenderize tough meat. These lamb shanks are flavored with garlic, onions, mushrooms, herbs, red wine, and tomatoes. To reduce the fat, refrigerate overnight, scrape off the congealed fat, and reheat before

Lamb shanks are not very tender and require slow braising. The crockpot is a perfect choice to tenderize tough meat. These lamb shanks are flavored with garlic, onions, mushrooms, herbs, red wine, and tomatoes. To reduce the fat, refrigerate overnight, scrape off the congealed fat, and reheat before

Place onions and butter in the slow cooker; set on low and cook for 2 to 3 hours. Add creme de menthe, vinegar, sugar and lemon juice; Stir and cook until mixture looks syrupy, about half an hour. Stir in beef broth and rosemary and simmer on low for 4 more hours. - - - - - - - - - - - - - - - - - -

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds lamb stew meat -- cubed 1/4 cup soy sauce 1 tablespoon honey 2 tablespoons vinegar 2 tablespoons sherry 2 cloves garlic -- crushed 1/4 teaspoon ground ginger 1 1/2 cups chicken stock --