Lamb Shanks and Potatoes
6 Servings
Prep Time: 20 Minutes
Cook Time:
1. Slow Cooker: 8 hours on low or 5 hours on high
2. Oven : 2 to 2½ hours
Tips & Description
Rich and soothing, slow-braised lamb shanks simmer gently in a fragrant tomato sauce accented with apricot, citrus zest, rosemary, and warm spices. Over time, the sauce reduces and intensifies, infusing the lamb and potatoes with savory depth, gentle sweetness, and aromatic warmth.
For optimal results, choose lamb shanks with good marbling and trim only the excess outer fat, preserving their natural richness. If braising in the oven, keep the pot tightly covered to maintain moisture. Allow the dish to rest for a few minutes before serving so the sauce can settle and thicken slightly, bringing everything into balance.
Ingredients
- 1 (15-ounce) can crushed tomatoes in purée
- 3 tablespoons tomato paste
- 2 tablespoons apricot jam
- 6 garlic cloves, thinly sliced
- 3 strips orange zest
- ¾ teaspoon crushed dried rosemary
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- Coarse salt and freshly ground black pepper
- 3½ pounds lamb shanks, trimmed of excess fat and cut into 1½-inch slices
- 1¼ pounds small new potatoes, scrubbed and halved (or quartered if large)
Steps to Cook
1. In a 5- to 6-quart slow cooker, combine crushed tomatoes, tomato paste, apricot jam, garlic, orange zest, rosemary, ginger, and cinnamon. Season with salt and pepper.
2. Add the lamb shanks and potatoes. Stir gently to coat everything in the sauce.
3. Cover and cook on low for 8 hours or on high for 5 hours, until the lamb is very tender and the potatoes are cooked through.
4. Adjust seasoning with additional salt and pepper if needed before serving.