10 whole, peeled garlic cloves, large ones cut in half
Freshly ground black pepper
1 cup red wine
8 ounces mushrooms, brushed clean, large ones cut in half
1/2 cup strong beef broth
1 can diced tomatoes
1 tsp dried basil
1 tsp dried oregano
1 small bay leaf, broken in half
4 sprigs fresh thyme
1 tsp ground allspice
Method of preparation:
First of all spread sliced and alienated onion rings on bottom of Crockpot.
After that, rub lamb shanks with Worcestershire sauce.
Then sprinkle all over with salt and pepper.
Heat a pan over medium-high heat.
Add olive oil and brown the lamb shanks.
Then place browned lamb shanks, along with any browned bits from the pan, in the slow cooker crock on top of the onions and top with garlic and mushrooms.
Take a bowl mix red wine, tomatoes, basil, oregano, beef broth, thyme, bay leaf and allspice.
Pour the mixture over the vegetables and lamb shanks.
Lightly brown garlic and green pepper in 4 tablespoons of olive oil in a heavy frying pan on the stove. Transfer to crockpot. Add tomatoes, puree, red wine, oregano, basil, salt and sugar.
Mix meatball ingredients thoroughly and form into meatballs. You can either bake these or sauté them in 2 tablespoons of olive oil until brown. Add to sauce and scrape drippings into the sauce also. Stir well and cover. Cook on low for 8 to 10 hours and serve over pasta with Italian bread and more grated Romano.
3 1/2 to 4 pounds beef roast, sirloin tip or rump roast
12 ounces (jar) Italian Giardiniera, drained, less if you want it less spicy
12 ounces (jar) pepperoncini peppers
1 envelope Italian salad dressing (zesty Italian)
10 ounce can condensed beef broth
Preparation:
Place beef roast in a 3 1/2 to 5-quart slow cooker. Combine Giardiniera, pepperoncini peppers, dry salad dressing mix, and condensed beef broth. Add all mixture to crock pot. Cover and cook on LOW for 12 to 14 hours, until meat is very tender. Use a fork to shred for sandwiches and serve with crusty Italian rolls or crusty bread. Serves 10 to 15.
Heat olive oil in a 12-inch skillet over medium-high heat until hot. Add ribs to skillet and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook ribs about 10 minutes or until well browned on all sides, turning occasionally.
Meanwhile, place potatoes and carrots in a 5- to 6-quart slow-cooker pot; top with the onion wedges. Transfer ribs to slow cooker on top of vegetables. Discard drippings in skillet.
In a small bowl, combine ketchup, 1/4 cup water, vinegar, paprika, chili powder, mustard, garlic powder, Worcestershire sauce, and salt. Pour mixture over ribs in slow cooker.
Cover slow cooker with lid and cook on low setting as manufacturer directs, 8 to 10 hours (or on high setting 4 to 5 hours) or until meat is fork-tender and falling off the bones.
With tongs, transfer ribs to deep platter; discard bones if you like. With spoon, skim fat from sauce in slow cooker and discard fat. Spoon vegetables and sauce over ribs. Serve immediately with a crusty bread and a green salad.
If a thickened gravy is desired, transfer the juices to a saucepan, skim off fat and simmer for 5 minutes. Combine the cornstarch with 1/4 cup water, stirring until the mixture is smooth. Pour into the simmering juices and cook, stirring, until thickened, about 1-2 minutes.
Makes 6 generous servings.
Cooks Note: You may bake the short ribs in a covered Dutch oven placed in a 325 degree oven for two hours if you don't have a slow cooker.
