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Ingredients
- 1 can (15 ounces) crushed tomatoes in purée
- 3 tablespoons tomato paste
- 2 tablespoons apricot jam
- 6 garlic cloves, thinly sliced
- 3 strips orange zest
- 3/4 teaspoon crushed dried rosemary
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- Coarse salt and ground pepper
- 3 1/2 pounds lamb shanks, trimmed of excess fat and cut into 11/2-inch-thick slices
- 1 1/4 pounds small new potatoes, scrubbed well, halved (or quartered, if large)
- Wilted Spinach with Nutmeg
- 2 tablespoons butter
- 2 packages (10 ounces each) fresh spinach, rinsed, tough ends discarded ground nutmeg
- Coarse salt and freshly ground pepper
Details
Servings 2
Adapted from pbs.org
Preparation
Step 1
In a 5- to 6-quart slow cooker, stir together tomatoes and purée, tomato paste, jam, garlic, orange zest, rosemary, ginger, and cinnamon. Season with salt and pepper. Add lamb and potatoes, stirring to combine.
Cover, and cook on low for 8 hours (or on high for 5 hours), until lamb and potatoes are tender. Season again with salt and pepper, if desired. Serve.
Wilted Spinach with Nutmeg
In a large deep saucepan with a tight-fitting lid, melt butter over medium heat. Add spinach (with water still clinging to leaves); cover, and cook until wilted, stirring halfway through, about 5 minutes.
Remove from heat. Season with nutmeg, salt, and pepper. Use slotted spoon to serve.
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