This\u00a0is a recipe that was derived from “Lamb Cacciatore” that I learned at the Viking Home Chef cooking series I took.\u00a0 When we hear “cacciatore” we usually think of \u00a0“chicken cacciatore” which\u00a0uses a\u00a0tomato based sauce.\u00a0 “Cacciatore” means “hunter style” and in some parts of the world (most notably Germany and that region) “hunter style” means a mushroom sauce.\u00a0 The recipe I learned used a dark beef-based\u00a0sauce but didn’t have any mushrooms.\u00a0 Adding the mushrooms and\u00a0adapting it for the slow cooker are my contributions.<\/p>\n
Lamb Cacciatore With Mushrooms<\/strong>\u00a0<\/font><\/p>\n Ingredients:\u00a0<\/font><\/p>\n 1.5 lbs of lean lamb, cut into 1″ cubes Rehydrate the mushrooms in cold water for several hours. (Or for 30 minutes with water you just boiled – don’t boil the mushrooms though.) Save 1 cup of the water you used to soak the mushrooms\u00a0to make the beef broth with. Squeeze the excess water out of the mushrooms and cut off the stems. Slice the mushrooms and add to the crock pot.<\/p>\n Heat the saved 1 cup of mushroom water in the microwave and make the broth using 1 tsp of the Better Than Bullion concentrate. I add the vinegar into the broth so I can pour into the pan when ready.<\/p>\n Put the flour, salt and pepper into a large zip lock bag and shake to combine. Add the lamb, seal the bag and shake until the lamb is well coated and all the flour is sticking to the lamb.<\/p>\n Brown the lamb pieces on all sides in a large skillet with some oil. Remove the lamb and put in the crock pot. Add the beef broth and vinegar to the skillet and deglaze. Pour the liquid over the lamb.<\/p>\n Chiffonade the sage and chop the rosemary into fine bits and add to the pot. Crush the garlic and add to the pot. Stir to distribute the spices.<\/p>\n Cook on medium for 8-10 hours.<\/p>\n Can be made up and put in the crockpot the night before. Put the pot in the fridge – take out in the morning and start heating.<\/p>\n <\/font><\/p>\n","protected":false},"excerpt":{"rendered":" This\u00a0is a recipe that was derived from “Lamb Cacciatore” that I learned at the Viking Home Chef cooking series I took.\u00a0 When we hear “cacciatore” we usually think of \u00a0“chicken cacciatore” which\u00a0uses a\u00a0tomato based sauce.\u00a0 “Cacciatore” means “hunter style” and in some parts of the world (most notably Germany and that region) “hunter style” means […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[24,20,19,21,22,23,18],"_links":{"self":[{"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/posts\/7"}],"collection":[{"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/markiscooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7"}],"version-history":[{"count":0,"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/posts\/7\/revisions"}],"wp:attachment":[{"href":"http:\/\/markiscooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/markiscooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/markiscooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n10-12 dried shitake mushrooms
\n1 cup of beef broth (made with Better than Bullion)
\n2 tbs red wine vinegar
\n\u00bc cup flour
\n1 tsp salt
\n\u00bd tsp pepper
\n1 tbs of fresh rosemary – de-stemmed
\n3 fresh sage leaves (medium to large)
\n2-3 cloves of garlic<\/p>\n