Photo: James Carrier; Styling: Kim Konecny
Yield
Makes 4 servings

Notes: Serve with soft polenta or hot cooked orzo (rice-shaped) pasta. For an additional rich touch, sprinkle servings of shanks with toasted pine nuts.

How to Make It

Step 1

Rinse shanks, pat dry, and arrange slightly apart in a 10- by 15-inch pan; sprinkle all over with pepper.

Step 2

Bake shanks in a 450° oven until well browned, 20 to 30 minutes.

Step 3

Meanwhile, in a 4 1/2-quart or larger electric slow-cooker, combine onion, bell pepper, celery, artichoke hearts, olives, capers, and basil. Set shanks on vegetables in cooker. Add tomatoes with juice, vinegar, and any lamb juices from baking pan.

Step 4

Cover and cook until lamb is very tender when pierced with a fork, 6 to 6 1/2 hours on low, 4 to 4 1/2 hours on high.

Step 5

With a slotted spoon, transfer each shank to a wide, shallow bowl and keep warm. Skim and discard fat from cooking liquid. Turn cooker to high. In a small bowl, mix cornstarch with 1 1/2 tablespoons water; pour into cooker and stir often until sauce is bubbling, about 10 minutes. Spoon sauce and vegetables over lamb, and sprinkle portions with parsley.

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