Lamb Shanks and Potatoes - Martha Stewart

By á-3801

Ingredients

• 1 can (15 ounces) crushed tomatoes in puree
• 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 groung ginger
• 1/2 teaspoon ground cinnamon
• coarse sat and ground pepper
• 3 1/2 pounds lamb shanks trimmed of excess fat and cut into 1 1/2 inch thick
• 1 1/4 pounds small new potatoes scrubbed well, halved (or quartered, if large)

Preparation

Step 1

In The Slow Cooker:
1. In a 5 to 6 quart sow cooker, stir together tomatoes and puree tomato paste, jam garlic, orange zest, rosemary ginger and cinnamon. Season with slat and pepper. Add lamb and potatoes, stirring to combine.
2. 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.

In The Oven
Preheat oven to 350F. Follow step 1, using a 5 quart Dutch oven or heavy pot with a tight-fitting lid instead of the slow cooker. Add 2 cups water, and cover. Transfer to oven: cook until lamb and potatoes are tender. 2 to 2 1/2 hours