The Mediterranean Slow Cooker Cookbook by Diane Phillips Read Free Book Online Page B

cups/360 ml beef demi-glace or ¼ cup/60 ml beef soup base dissolved in 1½ cups/360 ml water
1 lb/455 g tiny Yukon gold or assorted fingerling potatoes, scrubbed
1 lb/455 g green beans, ends trimmed, and cut into 2-in/5-cm pieces
    In a shallow dish, combine the flour, 2 tsp salt, and 1 tsp pepper. Dredge the lamb in the flour mixture. In a large skillet, heat 2 tbsp of the olive oil over medium-high heat, and brown the lamb, a few pieces at a time, turning to brown the meat on all sides. Transfer the browned lamb to the insert of a 5- to 7-qt/4.5- to 6.5-L slow cooker. Heat the remaining 2 tbsp olive oil in the same skillet, over medium-high heat, and sauté the garlic, shallots, and herbes de Provence for 3 minutes, or until the shallots begin to soften. Add the wine and tomatoes and stir to combine.
    Transfer the contents of the skillet to the slow cooker and add the demi-glace, stirring to combine. Arrange the potatoes and the green beans on top of the lamb. Cover and cook on high for 4 hours, or low for 7 to 8 hours, until the lamb is tender.
    Skim off any excess fat from the surface of the sauce, and if needed, season the stew with salt and pepper before serving.

Shepherd-Style Lamb of Crete
    Crete is the largest of the Greek isles. Ruled by the Venetians from about 1200 to the late 1600s, it is primarily a farming community. The Cretan diet (which includes a lot of fresh vegetables and olive oil) has been studied by researchers because the inhabitants of Crete have the lowest mortality rate, as well as the lowest rates of heart disease and cancer, in the entire region. This recipe is one that might be served after the slaughter of a lamb, as a celebration, or at a large family meal.
SERVES 6
Salt
Freshly ground black pepper
4 garlic cloves, minced
Grated zest of 1 lemon
¼ cup/60 ml extra-virgin olive oil
3 lb/ 1.4 kg lamb shoulder, excess fat trimmed, and cut into 1-in/2.5-cm pieces
1 cup/240 ml dry white wine, such as Pinot Grigio or Sauvignon Blanc, or dry vermouth
4 baby artichokes, stems trimmed, and quartered lengthwise
½ lb/225 g tiny yellow potatoes or fingerlings
¼ cup/15 g finely chopped fresh flat-leaf parsley
    In a large mixing bowl, combine 1½ tsp salt, ½ tsp pepper, the garlic, lemon zest, and olive oil. Add the lamb to the bowl, and toss to coat with the mixture.
    Heat a large skillet over high heat, and brown the lamb, a few pieces at a time, on all sides. Transfer the browned lamb to the insert of a 5- to 7-qt/4.5- to 6.5-L slow cooker. Add the wine to the skillet and bring to a boil, scraping up the browned bits on the bottom of the pan. Pour the wine over the lamb in the slow cooker, and arrange the artichokes and potatoes in the insert. Cover and cook on high for 3 hours, or on low for 6 hours, until the lamb, artichokes, and potatoes are tender (the sharp tip of a paring knife should go into a vegetable without any resistance).
    Transfer the lamb and vegetables to a serving platter, and cover with aluminum foil to keep warm. Skim any excess fat from the sauce, stir in the parsley, and season with salt and pepper. Pour the sauce over the lamb and vegetables and serve.

Syrian-Style Lamb with Saffron
    This brilliantly colored braised lamb has an exotic quality about it from the addition of saffron and orange zest. Terrific to serve with pilaf or over potatoes or pasta, it makes a lovely party dish. And it goes together so easily in your slow cooker, which seems to melt the lamb into succulent bits. A swirl of yogurt at the end transforms the cooking liquid into a delicious sauce, which will guarantee your family’s membership in the clean-plate club.
SERVES 6
2 tbsp unsalted butter
2 tbsp extra-virgin olive oil
2 lb/910 g lamb shoulder meat, excess fat trimmed, and cut into 1-in/2.5-cm cubes
Salt
2 large sweet yellow onions, such as Vidalia, thinly sliced
2 garlic cloves, sliced
1 tsp saffron, crushed in the palm of your hand
¼ tsp ground cinnamon
Pinch of cayenne pepper
1 cup/240 ml chicken