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Lamb Shanks and Potatoes




Source of Recipe


Minneapolis Star Tribune


Recipe Introduction


Ask your butcher to cut the lamb shanks for you. If you can't find lamb shanks, lamb stew meat would work as well. Or you could easily substitute stewing beef.


List of Ingredients




1 (15-oz.) can crushed tomatoes in purée
3 tbsp. tomato paste
2 tbsp. apricot jam
6 cloves garlic, thinly sliced
3 strips orange zest
3/4 tsp. crushed dried rosemary
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
Coarse salt and ground pepper
3-1/2 lb. lamb shanks, trimmed of excess fat and cut into 1-1/2-in.-thick slices
1-1/4 lb. small new potatoes, scrubbed well, halved (or quartered, if large)


Recipe



To prepare in a slow cooker: In a 5- to 6-quart slow cooker, stir together tomatoes in purée, tomato paste, jam, garlic, orange zest, rosemary, ginger and cinnamon. Season with salt and pepper. Add lamb and potatoes, stirring to combine.

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.

To prepare in the oven: Preheat oven to 350 degrees. Prepare as directed above, using a 5-quart Dutch oven or heavy pot with a tight-fitting lid instead of the slow cooker. Add 2 cups water, cover and transfer to the oven. Bake until the lamb and potatoes are tender, 2 to 2-1/2 hours.

Serves 6