(PUB)

Why do we cook meat at low temperature, for a long time? For the taste it acquires over time, for the tenderness, for the nutrients. If you need to be skilled and always pay attention (as I mentioned in a post a few days ago), with the crock-pot things are simpler. It’s enough to put the ingredients in the pot, put the lid on and set the temperature (low/high) and the cooking time. For today’s recipe I used two pieces of lamb shin, which gives us enough meat for four servings (we don’t mention the case in which a person can’t help but eat for two).

I washed the meat and wiped it with a clean, dry towel, I washed four large carrots which I cut into large pieces and placed them in the pot, as a bed for the meat.

I also added to the pot a few cloves of garlic, five-six anise stars, a few shallots, I sprinkled coarse salt, pepper and black cumin (also known as fennel flower seeds) over the meat.

I poured over the meat 100 milliliters of dry red wine (Fetească neagră) and 300 milliliters of bone broth (if you don’t have some, just use water).

I put the lid on the Crock-pot slow cooker, I set the temperature on low and the time at 12 hours (when I came back home, after 10 hours, the meat was already done, but it didn’t bother me to leave it for another two hours).

The next photo is from the following morning, when a lamb shoulder had a leave of absence.

In order to serve it, you just have to put the meat with the surrounding jelly in a pan/skillet or, if you don’t eat it the next day, as I did, you can use the “keep warm” setting of the crock-pot.

As a garnish, I chose chickpeas (which I soaked in water overnight, I then boiled in plenty of water with two cloves of garlic, an onion, two bay leaves and salt, until the pea softens) mixed with sea salt, parsley and olive oil. From the same chickpeas I made hummus.

Long story short, that was it. There’s not a lot to tell, which makes the job a lot more practical.

On the other hand, I would add some more photos.

That’s all for today.
Stay healthy.

Special thanks to
Oana Bodnariuc, Authorized Translator
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facebook.com/oana.bodnariuc