Lamb Shanks and Potatoes
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Everyday Food, December 2006
- Prep Time 20 minutes
- Total Time 8 hours 20 minutes
- Yield Serves 6
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Ingredients
- 1 can (15 ounces) crushed tomatoes in puree
- 3 tablespoons tomato paste
- 2 tablespoons apricot jam
- 6 garlic cloves, thinly sliced
- 3 strips orange zest
- 3/4 teaspoon crushed dried rosemary
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- Coarse salt and ground pepper
- 3 1/2 pounds lamb shanks, trimmed of excess fat and cut into 1 1/2-inch-thick slices
- 1 1/4 pounds small new potatoes, scrubbed well, halved (or quartered, if large)
Directions
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In a 5- to 6-quart slow cooker, stir together tomatoes and puree, tomato paste, jam, garlic, orange zest, rosemary, ginger, and cinnamon. Season with salt and pepper. Add lamb and potatoes, stirring to combine.
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Cover, and cook on low for 8 hours (or on high for 5 hours), until lamb and potatoes are tender. Season again with salt and pepper, if desired. Serve.
this recipe was good for a beginner lamb chef, which i am. it was tasty, but not exciting. i would possibly make it again.
I thought this recipe was just okay. The tomato overpowered the other flavors so it was like eating lamb and potatos in tomato sauce. It could also use more stew vegetables, like carrots. If you have lamb shanks, you can do a lot better than this recipe.
This is super-easy and a great dish for introducing picky eaters to lamb!