Football and fall weather has me pulling out my crop pot for easy, warming, comfort dishes. I randomly came across this this recipe which had me craving lamb shanks. I wandered into Whole Foods late that day and guess what was front and center in meat case? So I used that recipe as a base and created what turned out to be everything I wanted in the dish. The lamb was falling off the bone, the sauce was packed with flavor and the home grown spuds offered a starchy, creamy and filling aspect.
Fresh orange tomatoes, red onions, baby red potatoes, thyme and mint all supplied by my garden.
If I could change anything, I might want a little Greek yogurt to drizzle on … but I still licked my plate clean.
Crock Pot Lamb Shank
1 lamb shank
1/2 red onion, diced
3 garlic cloves, sliced
3 large orange (or other) tomatoes, chopped
2 fresh thyme twigs
1/2 tbls dried oregano
pink salt and fresh black pepper
1 cup water
juice of 1/2 lemon
6-8 baby red potatoes, if larger, cut in quarters
2 big spoonfuls of small nicoise or kalamata olives
Topping: lemon zest, fresh torn mint, a drizzle of olive oil
Season the lamb shank well with salt and pepper. Brown the lamb shank on both sides. Add the ghee and onions, saute about 5 minutes, until begin to turn translucent. Add the chopped tomatoes, thyme, oregano, lemon juice and 1 cup water. Set the crock pot to high, cook for 3 hours.
Add potatoes, olives and an additional 1/4 cup water. Turn heat down to medium – or medium high for one hour.
Place lamb shank in the middle of a plate, spoon spuds and sauce over the top. Sprinkle with lemon zest, fresh mint and a drizzle of olive oil.
- My crockpot goes from stove to a small hot plate, so I can sear and crock-pot in the same dish. If needed, sear the shanks and cook the onions over the stove, then transfer them to a crock pot.
- This recipe is for 1 person or 2 people to share along with a side salad. Add a second shank and split the sauce.