300 Low-Carb Slow Cooker Recipes (37 page)

8 cloves garlic, crushed

1/2 onion, chunked

8 ounces (225 g) sliced mushrooms

1 cup (235 ml) chicken broth

1 cup (235 ml) dry red wine

1 teaspoon beef bouillon concentrate

2 teaspoons pepper

1/2 teaspoon ground rosemary

2 bay leaves

Guar or xanthan

In a big, heavy skillet, sear the lamb all over in the oil.

Place the celery, carrots, garlic, onion, and mushrooms in your slow cooker.

When the lamb is browned all over, transfer it to the slow cooker, on top of the veggies.

In a bowl, stir together the broth, wine, bouillon, pepper, and rosemary. Pour the mixture over the lamb. Add the bay leaves. (Make sure they land in the liquid!) Cover the slow cooker, turn it to low, and let it cook for 6 hours.

When the time's up, remove the lamb to serving plates. Remove the bay leaves. Using guar or xanthan, thicken the liquid in the slow cooker to the consistency of heavy cream. Ladle the sauce and vegetables over the lamb.

Yield:
6 servings, each with: 757 calories, 50 g fat, 59 g protein, 8 g carbohydrate, 2 g dietary fiber, 6 g usable carbs.

Lemon Lamb Shanks

Lemon brings out the best in lamb!

4 pounds (1.8 kg) lamb shank

2 tablespoons (28 ml) olive oil

1 teaspoon lemon pepper

1/2 teaspoon dry mustard

1/2 cup (120 ml) chicken broth

1 teaspoon beef bouillon concentrate

1/2 teaspoon grated lemon peel

2 tablespoons (28 ml) lemon juice

1 teaspoon dried rosemary

2 cloves garlic, crushed

Guar or xanthan

Sear the lamb all over in the oil. Place the lamb in your slow cooker.

In a bowl, mix together the lemon pepper and dry mustard. Sprinkle the mixture evenly over the lamb.

In the same bowl, mix together the broth, bouillon, lemon peel, lemon juice, rosemary, and garlic. Pour the mixture over the lamb. Cover the slow cooker, set it to low, and let it cook for 8 hours.

When the time's up, remove the lamb and thicken up the liquid in the slow cooker a bit with guar or xanthan.

Serve this dish with a salad with plenty of cucumbers and tomatoes!

Yield:
6 servings, each with: 535 calories, 37 g fat, 46 g protein, 1 g carbohydrate, trace dietary fiber, 1 g usable carbs.

Kashmiri Lamb Shanks

This was originally a recipe for a skillet curry of lamb, but it works wonderfully in the slow cooker. If you like Indian food, you have to try this. And if you've never eaten Indian food, you need to start!

2 1/2 pounds (1.1 kg) lamb shank

2 tablespoons (28 ml) olive oil

1 cup (235 ml) chicken broth

1/2 teaspoon beef bouillon concentrate

1 teaspoon
Garam Masala
(see recipe
page 340
) or purchased garam masala

2 teaspoons ground coriander

1 tablespoon (8 g) grated ginger root

1/4 teaspoon cayenne

Guar or xanthan

In a big, heavy skillet, sear the lamb all over in the oil over medium-high heat. Transfer the lamb to your slow cooker.

In a bowl, mix together the broth, bouillon, garam masala, coriander, ginger, and cayenne. Pour the mixture over the lamb. Cover the slow cooker, set it to low, and let it cook for 8 hours.

Remove the lamb to a platter, thicken the sauce a bit with guar or xanthan, and serve the sauce over the lamb.

Yield:
4 servings, each with: 530 calories, 38 g fat, 44 g protein, 1 g carbohydrate, trace dietary fiber, 1 g usable carbs.

Seriously Simple Lamb Shanks

Simple is good!

3 pounds (1.4 kg) lamb shank

2 tablespoons (28 ml) olive oil

1 cup (235 ml) chicken broth

1 teaspoon beef bouillon concentrate

2 teaspoons paprika

5 cloves garlic, crushed

Guar or xanthan

Season the lamb all over with salt and pepper. In a big, heavy skillet, over medium-high heat, sear the lamb in the oil until it's brown all over. Transfer the lamb to your slow cooker.

In a bowl, mix together the broth and bouillon. Pour the mixture over the lamb. Sprinkle the paprika and garlic over the lamb. Cover the slow cooker, set it to low, and let it cook for 6 to 7 hours.

Remove the lamb with tongs and put it on a serving plate. Pour the liquid in the slow cooker into a 2-cup (475 ml) glass measuring cup and let the fat rise to the top. Skim the fat off and discard and then thicken up the remaining liquid using guar or xanthan. Serve the sauce with the shanks.

Either
Cauli-Rice
(see recipe
page 343
) or
Fauxtatoes
(see recipe
page 343
) would be nice with this, but it's fine with just a simple salad or vegetable side.

Yield:
4 servings, each with: 627 calories, 44 g fat, 52 g protein, 2 g carbohydrate, trace dietary fiber, 2 g usable carbs.

Lamb Shanks Osso Bucco Style

Osso Bucco is traditionally made with veal shank, but I like lamb better. These are wonderful.

2 slices bacon

2 tablespoons (28 g) bacon grease

4 1/2 pounds (2 kg) lamb shanks

1 medium onion

1 medium carrot

1/2 cup (120 ml) dry white wine

1 can (14 1/2 ounces, or 410 g) diced tomatoes

1 teaspoon dried rosemary

1 teaspoon dried oregano

1 teaspoon chicken bouillon concentrate

1 teaspoon beef bouillon concentrate

5 garlic cloves, crushed

1/2 teaspoon pepper

1 bay leaf, whole

In your big heavy skillet, cook your bacon crisp. (Alternately, you can microwave your bacon and use bacon grease you've previously saved to brown the meat.) Remove the bacon from the pan and reserve. Add extra bacon grease to equal about 2 tablespoons (28 ml). Start browning the lamb shanks in it; you want them browned all over.

In the meantime, slice the onion and the carrot and put in your slow cooker. When your shanks are browned, use tongs to transfer them to the slow cooker.

Add the wine, tomatoes, rosemary, oregano, chicken bouillon concentrate, beef bouillon concentrate, garlic, and pepper to the skillet and stir it over the heat, deglazing the pan, until the boullion concentrates are dissolved. Pour over the shanks. Add the bay leaf.

Cover the pot, set to low, and let it cook for a good 7 to 8 hours. Remove the bay leaf. Thicken the sauce a little with your guar or xanthan shaker and serve.

Yield:
6 servings, each with: 650 calories, 42 g fat, 52 g protein, 9 g carbohydrate, 1 g dietary fiber, 8 g usable carbs.

Lamb Stew Provençal

I turned this recipe over to my sister to test. She's mad for French food, especially from Provence. She gave this the thumbs-up.

3 pounds (1.4 kg) lamb stew meat—shoulder is good, cubed. (Have the meat guys cut it off the bone.)

3 tablespoons (45 ml) olive oil

1 whole fennel bulb, sliced lengthwise

1 medium onion, sliced lengthwise

4 cloves garlic, crushed

1 bay leaf

1 teaspoon dried rosemary, whole needles

1 can (15 ounces, or 425 g) black soybeans, drained

1 cup (235 ml) beef broth

1 teaspoon chicken bouillon concentrate

1/2 teaspoon dried basil

1/2 teaspoon dried marjoram

1/2 teaspoon dried savory

1/2 teaspoon dried thyme

Guar or xanthan

Season the lamb with salt and pepper. In a big, heavy skillet, heat the oil and brown the lamb on all sides over medium-high heat.

Place the fennel, onion, and garlic in the bottom of your slow cooker. Add the bay leaf and rosemary. Dump the soybeans on top of that. When the lamb is browned, put it on top of the vegetables.

In a bowl, stir together the broth, bouillon, basil, marjoram, savory, and thyme. Pour the mixture over the lamb. Cover the slow cooker, set it to low, and let it cook for 8 to 9 hours.

When it's done, thicken the liquid to the texture of heavy cream with guar or xanthan.

Yield:
8 servings, each with: 348 calories, 17 g fat, 41 g protein, 8 g carbohydrate, 4 g dietary fiber, 4 g usable carbs.

Braised Leg of Lamb