CROCKPOT LAMB SHANKS RECIPE

Ingredients:

• 4 lamb shanks
• 1 sweet onion, sliced and separated into rings
• 1 tsp kosher salt
• 1 tsp olive oil
• 1 tsp Worcestershire sauce
• 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.
• Cook on low until it tender.
• Taste and adjust seasoning, if necessary.
• Serve with pan juices and vegetables.

CROCKPOT CABBAGE ROLLS RECIPE

Ingredients:

• 2 lbs. ground beef
• 3/4 c. cooked rice
• 1 lg. egg
• 1 onion, chopped fine
• 1/2 tsp. salt & pepper
• 1 large head of cabbage
• 1 can condensed tomato soup
• 1 can (14.5 ounces) tomatoes
• 1/4 to 1/2 teaspoon cinnamon (I usually add a little more)
• salt and pepper to taste

Preparation:

• Remove leaves from head of cabbage gently, trying to keep whole. 
• Scald these in boiling salt water just long enough to wilt. 
• Take and set these on paper towels to cool. 
• Prepare meat mixture in a large bowl; add rice, onion, egg, salt and pepper; mix well. 
• Place about 1/4 cup meat mixture in center of each leaf; fold in sides and roll ends over meat; secure with wooden toothpicks. 
• Place in CrockPot. Combine tomato soup, tomatoes, cinnamon, salt, and pepper; pour over cabbage rolls. 
• Cover and cook on low for 7 to 9 hours. I usually add the excess cabbage, too.
• Serves and Enjoy!

CROCKPOT CHILI RECIPE

INGREDIENTS:

• 1 16 oz can kidney beans -- drained
• 2 14 1/2 oz can tomatoes
• 2 pounds ground chuck -- coarsely ground
• 2 medium onions -- coarsely chopped
• 1 green pepper -- coarsely chopped
• 2 cloves garlic -- crushed
• 3 tablespoons chili powder
• 1 teaspoon pepper
• 1 teaspoon cumin
• salt to taste

HOW TO COOK

• Put all ingredients in crockpot in order listed. Stir once. Cover and cook on Low 10-12 hours. (High 5-6 hours).
• Serve with shredded cheddar cheese and tortilla chips.

CROCKPOT SPICY BEEF AND POTATOES RECIPE

INGREDIENTS

• 2 lb. stew beef
• 1-14 1/2 oz. can of Italian tomatoes
• 1/2 cup red wine
• 1-2 lbs. of baby potatoes
• 3 cloves garlic minced
• 1 tsp. each of oregano,cumin, and chili powder
• 1/2 cup BBQ sauce
• 1/4 cup salsa
• 2 cups frozen corn
• 1tsp. salt
• 1/8 tsp. pepper
• 2 Tb. flour or cornstarch

HOW TO COOK

• Mix salt/pepper/flour with beef and brown in 1 Tbsp. of oil in skillet.When browned on all sides, remove from pan and set aside. 
• Place baby potatoes in the bottom of crockpot. 
• Combine all ingredients except corn and cook on low for 7 hours, high for 4 hours, Add corn during the last hour. 
• If it too thin , thicken with cornstarch and water mixture.
• ENJOY YOUR CROCKPOT

CROCKPOT SPAGHETTI AND MEATBALLS RECIPE

Ingredients:

• 4 cloves garlic, minced
• 1 green pepper, finely chopped
• 4 tablespoons olive oil
• 1 large (28 oz) can diced tomatoes
• 1 large (28 oz) can crushed tomatoes
• 1 small (6 oz) can tomato paste
• 1 cup of dry red wine
• 1 tablespoon of dried oregano
• 1/2 tablespoon of dried basil
• salt to taste
• 1 tablespoon sugar

Meatballs:

• 1 pound lean ground beef
• 3 garlic minced garlic cloves
• 1 tsp dried leaf oregano
• 1 tsp dried leaf basil
• 1/2 cup of Romano cheese
• 1 tblsp dried parsley
• 1 egg

Preparation:

• 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. 
• Spaghetti and meatballs ready to serve.. enjoy!!