Artichoke and Lamb Shanks Crock Pot Dinner

Grace Guderjahn's Note:

This is a great dish to serve with rice, orzo pasta or polenta. It makes a good impression on guest and is easy to fix. To be really fancy sprinkle each serving with toasted pine nuts.

• Total Time: 7 hrs 45 mins
• Prep Time: 45 mins
• Cook Time: 7 hrs

Ingredients:

Servings: 4

• 1360.77-1814.36 g lamb shanks, bone cracked (usually 4)
• fresh ground pepper
• 1 medium onion, chopped
• 1 red bell pepper
• 236.59 ml sliced celery
• 226.79 g box frozen artichokes or 340.19 g can artichokes, drained
• 236.59 ml drained sliced black olives
• 411.06 g can diced tomatoes
• 22.18 ml red wine vinegar
• 22.18 ml cornstarch
• 29.58 ml chopped parsley

Directions:

1. In a 4 1/2 quart, or larger, electric crock pot, combine onion, bell pepper, celery, artichoke hearts,and olives.
2. Rinse shanks and pat dry.
3. Sprinkle all over with pepper.
4. Place shanks in pot on top of vegetables.
5. Add tomatoes with juice, add vinegar.
6. Cover pot and cook until lamb is very tender.
7. About 6-7 hours on low, less time on high.
8. Remove shanks to a bowl and keep warm.
9. Skim and discard fat from cooking liquid Turn crock pot to high.
10. Mix cornstarch with 1 1/2 tablespoons water and pour into crock pot.
11. Stir often until sauce bubbles (about 10 minutes).
12. Spoon sauce and vegetables over lamb.
13. Garnish with parsley.

Reviews

[Bergy]

Love Lamb Love this recipe! I added 6 carrots for extra color, thanks for a really good recipe cheers Bergy

[Peter J]

Amazingly good! I loved the flavor of the artichoke and olives together with the lamb. Only change I made was to use whole pitted olives and made with two shanks as a very generous meal in itself for two rather than serving over anything.