Artichoke and Lamb Shanks Crock Pot Dinner
Prep Time: 45 mins
Total Time: 7 hrs 45 mins
Servings: 4
About This Recipe
“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.”
Ingredients
3 -4lbslamb shanks, bone cracked( usually 4)
fresh ground pepper
1mediumonion, chopped
1red bell pepper
1cupsliced celery
1 (8ounce) boxesfrozen artichokes or 1 (12ounce) cans artichokes, drained
1cupdrained sliced black olives
1 (14 1/2 ounce) cans diced tomatoes
1 1/2 tablespoonsred wine vinegar
1 1/2 tablespoonscornstarch
2tablespoonschopped parsley
Directions
In a 4 1/2 quart, or larger, electric crock pot, combine onion, bell pepper, celery, artichoke hearts,and olives.
Rinse shanks and pat dry.
Sprinkle all over with pepper.
Place shanks in pot on top of vegetables.
Add tomatoes with juice, add vinegar.
Cover pot and cook until lamb is very tender.
About 6-7 hourson low, less time on high.
Remove shanks to a bowl and keep warm.
Skim and discard fat from cooking liquid Turn crock pot to high.
Mix cornstarch with 1 1/2 tablespoons water and pour into crock pot.
Stir often until sauce bubbles (about 10 minutes).
Spoon sauce and vegetables over lamb.
Garnish with parsley.
Reviews
“Love Lamb Love this recipe!I added 6 carrots for extra color, thanks for a really good recipe cheers Bergy”
“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.”