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Slow-Cooker Lamb Shanks

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 10
  • 20 min
  • 500 min
  • $$
Gatheredtable
adapted fromMartha Stewart

Ingredients

  • 15 oz can crushed tomatoes
  • 3 tablespoons tomato paste
  • 1/4 cup dried apricots, chopped
  • 6 garlic cloves, thinly sliced
  • 2 teaspoons orange peel
  • 3/4 teaspoon crushed dried rosemary
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • sea salt and freshly ground pepper, to taste
  • 3 1/2 pounds lamb shanks, trimmed of excess fat
  • 1 1/4 pounds potatoes, chopped

Directions

Prep: 1. In a separate bowl stir together tomatoes, tomato paste, apricots, garlic, orange peel, rosemary, ginger, and cinnamon. 2. Season lamb with salt and pepper. Make: 1. Add lamb and carrots to a 5-6 quart slow cooker. Pour tomato mixture over lamb and potatoes. 2. Cover and cook on low for 8 hours (or on high for 5 hours), until lamb and carrots are tender. Season again with salt and pepper, if desired.

Notes

This freezes surprisingly well, remove bones before freezing and just freeze serving sizes in ziploc bags, to defrost warm slowly in the microwave or on the stove top.

Goes great with these recipes

Quick Red Potatoes with Rosemary
Grilled Smashed Potatoes
Favorite Mashed Potatoes
Mixed Greens and Orange Salad
Parsley Potatoes
Couscous
Green and Cannellini Bean Salad
Orzo
Mixed Green Salad with Strawberries
Baguette
Simple Green Salad
Spinach and Apple Salad

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