I was a little nervous about lamb in the crock pot, but this turned out wonderfully. Great flavors and really easy to make. My whole family enjoyed it. I did use jarred artichokes as that is what I had on hand. Also used 8 lamb chops instead of shanks.
Lamb Shanks with Artichoke Caponata
Photo: James Carrier; Styling: Kim Konecny
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Amount per serving
- Calories: 834
- Calories from fat: 56%
- Protein: 64g
- Fat: 52g
- Saturated fat: 20g
- Carbohydrate: 25g
- Fiber: 6.4g
- Sodium: 1155mg
- Cholesterol: 229mg
- 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
- 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.
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