Ingredients
Scale
- 1/2 of a Kabocha squash or 1 acorn squash
- 1 lamb shank
- 4 carrots (roughly chopped)
- 2 apples diced
- 2 onions diced
- 1 head of garlic ( roughly chopped)
- 1 bunch parsley
- 1 bunch purple basil
- 1 1/2 c red wine
- 1 tbs juniper berries
- 1 tbs dried oregano
- 3 tablespoons fine pink salt
- 2 tablespoons black pepper.
- 6 cups of water
- 2 tablespoons of butter
Instructions
- Turn the oven on to 425 degrees.
- While oven is heating, salt your lamb shank and set aside.
- Cut Kabocha squash in half and scoop out insides. Drizzle the halves with olive oil and salt. Place the halves downward facing on to a baking sheet and roast for 20 minutes. When finished, scoop out the insides. You will only need one half of the squash.
- Heat two tablespoons of butter on a skillet, medium heat. ( I prefer my cast iron)
- Sear each side for 2-3 minutes or until well browned and remove from pan.
- Place lamb shank in the well of a 10 quart slow cooker.
- Add the rest of the ingredients. Give it a decent stir and allow mixture to slow cook for 8-10 hours.
- The lamb will fall of of the bone easily! Serve with crusty bread and a hunk of goat cheese for a satisfying meal.
- Category: Main, slow cooker