[joyfull]

Hi, I just bung them in on auto and leave them all day (these are usually done when we go out to vintage steam rallies etc), when we get back I drain most of the fat off make some minted gravy up and put shanks and gravy back in and leave whilst cooking mash and veg. Be carefull when lifting them out as the meat just falls off the bones - it is just soooo tender  easy peasy 

[Heifer73]

Hi Joyful

Thanks.  What do you cook the meat with first?

Sorry new to all this.

[noshed]

I've just got another book of recipes out of the library. I'll try a couple at the weekend and post them if they're any good.

[madcat]

I find that meat is best if you brown it first.  Also, I saute onions, herbs, spices etc before putting in. 

You are absolutely right, Ice, the meat is better if you do seal/brown it first and spices in particular benefit from a dry fry.  But ..... 

and this is a huge but ..... 

I just couldn't face frying it off first thing in the morning before hurtling out  the door.  Not that I would have the time either, I like my bed too much.    So its either something that is 95% as good as it could be - or nothing.  So I compromise and use an overnight mariande or .... whatever works to get round it.   

[joyfull]

Hi Joyful

Thanks.  What do you cook the meat with first?

Sorry new to all this.

Nothing I just put them in on their own (if you wish you can seal first in a frying pan to brown them), and as lamb is rather fatty after cooking (all day) you will have absolutely loads of fat to drain off - making it a lot healthier. Make some gravy (instant or real) bung in some mint sauce - fresh or jar type then leave cooking while you do your potatoes and veg. Nothing could be simpler to do, no weighing etc just bung it in 

[noshed]

I did a whole chicken and cider, with lemon, yesterday. Yum

[Ice]

I did a whole chicken and cider, with lemon, yesterday. Yum

Yes, but what did you cook in the slow cooker?

[noshed]

 

[willowman]

Elcie, used to have a recipe for chicken in coca-cola.
It was in the recipe book that Anneka Rice produced for charity on her Challenge Anneka programme.
If I remember rightly it was just brown the chicken, bung in a can of Coke and cook till done.
We tried it and the result was.....different. Not as horrendous as it sounds but we haven't rushed to make it again.

[Poolfield2]

I'm suprised the chicken didn't dissolve sounds grim.

[flowerpower]

My hubby went to Argentina last year and came back to say that he had eaten venison casserole made with coke (a cola!). I had a go at it and it was fab. Not a trace of a taste and very tender meat. I think coke has something in it that tenderises meat. He says that they use it quite a bit in their cooking.

Obviously, everything in moderation...

[Janeymiddlewife]

I like 2 recipes in mine,
1) Cowboy casserole - brown some good quality sausages, chick over one or 2 tubs/jars of arrabiata sauce - cook on low for 4 or so hours, add 1 or 2 tins of butter beans and diced pepper 1 hour before serving.
2) Bolognaise sauce which can be used for bolognaise/chilli/lasagne/cannelloni

Mince beef (I don't brown mine first!)
finely chopped onion; 2 cloves garlic; 2 carrots grated; 2 sticks celery finely chopped; 1 tin chopped tomatoes; 2 tbs tom puree; good dash of soy sauce (adds salt & colour);
1 glass red wine; handful of basil leaves torn
Bung it in; break up mince after 1 hour or so; cook on low for 6 - 8 hours

You can make lasagne in the slow cooker also and finish it off under a grill, but it does take ages

[Bozwell]

My wife does a gammon shank (bacon hock) in ours with cabbage.
She gets the gammon shanks from morrisons very cheap.
She cuts the skin off and fat before putting it in the slow cooker with loads of cabbage and then not long before she dishes up she drops a few potatoes in for good measure.
It's my absolute favourite tea with crusty bread. I call it food for the soul.