Lamb Shanks with Artichoke Caponata Recipe

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

Step 1

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

Step 2

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

Step 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.

Step 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.

Step 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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories834

% Daily Value *
Total Fat 52g67%

Saturated Fat 20g100%
Cholesterol 229mg77%
Sodium 1155mg51%
Total Carbohydrate 25g10%

Dietary Fiber 6.4g23%
Protein 64g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Lamb Shanks with Artichoke Caponata