Rating: 4 stars
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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.

This Story Originally Appeared On sunset.com


Credit: James Carrier; Styling: Kim Konecny

Recipe Summary

Makes 4 servings


Ingredient Checklist


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

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

  • 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.

  • 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.

  • 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.

Nutrition Facts

834 calories; calories from fat 56%; protein 64g; fat 52g; saturated fat 20g; carbohydrates 25g; fiber 6.4g; sodium 1155mg; cholesterol 229mg.