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How To make Slow Cooker Lamb Shanks with Split Peas
Ingredients
1
cup
split green peas, dried
3
pound
lamb shanks
1
each
onion, chopped
2
each
carrots, peeled, sliced
2
each
celery, stalks, sliced
2 1/2
cup
beef broth
1
salt and pepper
Directions:
Completely soften peas. Brown lamb shanks under broiler to remove fat; drain well. Mix all ingredients except shanks in crockpot; stir well. Add shanks, pushing down into liquid. Cover and cook on Low for 10 to 12 hours.
Serves 4 to 6
How To make Slow Cooker Lamb Shanks with Split Peas's Videos
Split Pea Soup in the Elkhorns
I make split pea soup on top of one of the Elkhorn foothills. While I brew up the soup, I make a grilled cheese sandwich and roast some veggies.
Pea Soup Ingredients:
1 cup green split peas
1 cup lima beans
1/2 lb Ham
medium sweet onion
medium potato
medium yam
chicken bouillon cube
salt
Roasted Veggies Ingredients:
mushrooms
sweet peppers
canola oil
Grilled Cheese Ingredients:
2 slices of bread
swiss cheese
canola oil
catsup
homemade corn bread
Tom Kerridge's Lock Down Dinners: Lamb Shank Bake
Here's a slow one for the weekend - lamb shank and root veg all roasted together for four hours for a cracking alternative to a roast dinner.
Pea and Ham Soup
On a cold winter's day, a bowl of pea and ham soup is a delight. Warming, comforting and cheap, it's well worth the time it takes to cook.
The written recipe is here:
Making your own soup is immensely satisfying - not only do you know exactly what's gone into it, it frequently tastes better than commercially produced soup. And it's usually cheaper too! So why not make your own pea and ham soup - you'll be glad you did.
By the way, I say here that you can use ham hock or shank, and you may be wondering what the difference is. Well, it seems the hock is the bit of the pigs leg directly above the trotter, and the shank is a bit further up than that. The shank has more meat on it.
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Bissara - Moroccan Green Split Peas Soup (Vegan)
Bissara is a very popular and loved Moroccan Soup. It's a winter favorite soup, with very simple but hearty flavours: Olive Oil, Peas, Garlic, Cumin.
it is one of the few soups in Morocco that you can have for breakfast and it will definitely warm your morning.
It's very easy to make and it's Vegan, so it checks all the boxes !!!
Ingredients:
500g / 1 lbs of Green Split Peas. (You can use Fava beans as well or a mix of the two)
1.5 Liters / 6.5 Cups of Water + 250ml.
2/3 Tbsp of Salt (2 tsp).
1.5 Tbsp of Cumin.
0.5 tsp of Black Pepper.
4 to 8 Garlic Cloves (to taste).
6 Tbsp of Olive Oil.
For blending:
1 Cup of Hot Water for blending but you can also use more/less depending on the consistency you are looking for.
Street Vendors always have it on the watery side where at home Moroccans tend to make it a little thicker !
For finishing/plating:
A drizzle of Olive Oil.
Few pinches of Cumin and Chili powder.
ENJOY !!!
@KuzinaWithSimo #splitpeassoup #bissara
Split Pea Soup Cheap Under $3.50 Winter Favorite
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Amazing Lamb Shanks Tagine: With Dried Apricots, Prunes, and Orange Blossom Water.
This is elegant food. Food to impress !!! An amazing mix of savoury lamb and spices with the sweetness of honey and the aroma of Orange blossom water. Topped with caramelised prunes and apricots, it’s perfection in a dish !
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Ingredients:
2 lamb shanks (850g or 1.9 lbs)
Cilantro booket
4 Tbsp Vegetable Oil (2 for the marinade and 2 for cooking)
2 Thinly Chopped Red Onions (160g or 1/3 lbs)
3 Crushed Garlic Cloves
1 tsp Salt
1/2 tsp Black Pepper
1 tsp Cumin
1/2 tsp of Ginger
1/2 tsp of Turmeric
1 Star anise
Small stick if Cinnamon
2 Cardamom Pods
2 Cloves
1 Tbsp Ghee
Pinch of Saffron
Optional: 1/2 tsp of Rass El Hanout
For dried Prunes:
12 Dried Prunes
20g of butter
2 Tbsp honey
2 Tsp Orange Blossom Water
Cinnamon Stick
For dried Apricots:
12 Dried Apricots
20g of butter
2 Tbsp honey
2 Tsp Orange Blossom Water
200 ml or 1 Cup of Boiling Water for the Saffran
600 ml or 2.5 Cups of Boiling Water for cooking
Sesame for decoration
180C / 2 hours