ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lamb Shanks with Artichoke Caponata

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.

Ingredients

  • 4 lamb shanks (3 3/4 to 4 1/4 lb. total), bones cracked
  • Fresh-ground pepper
  • 1 onion (1/2 lb.), peeled and chopped
  • 1 red bell pepper (1/2 lb.), rinsed, stemmed, seeded, and thinly sliced
  • 1 cup thinly sliced celery
  • 1 box (8 oz.) frozen artichoke hearts
  • 1 cup drained pitted calamata olives
  • 1 tablespoon drained capers
  • 1 teaspoon dried basil
  • 1 can (14 1/2 oz.) diced tomatoes
  • 1 1/2 tablespoons red wine vinegar
  • 1 1/2 tablespoons cornstarch
  • 2 tablespoons chopped parsley

Nutrition Information

  • calories 834
  • caloriesfromfat 56 %
  • protein 64 g
  • fat 52 g
  • satfat 20 g
  • carbohydrate 25 g
  • fiber 6.4 g
  • sodium 1155 mg
  • cholesterol 229 mg

How to Make It

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

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

  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.

  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.

  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.