Artichoke And Lamb Shanks Crock Pot Dinner Recipe

Name: Artichoke And Lamb Shanks Crock Pot Dinner
Prep time: 30 min
Cook time: 465 min
Total time: 495 min
Yield: Serves 1 or more
Ingredients: 2 lbs lamb shanks; 1 tsp black pepper; 1 medium onion, chopped; 1 green bell pepper, chopped; 2 stalks celery, chopped; 14 oz can artichoke hearts, drained and quartered; 1/2 cup pitted Kalamata olives, halved; one 28 oz can crushed tomatoes, with their juice; 2 tbsp red wine vinegar; 2 tbsp cornstarch; 1/4 cup fresh parsley, chopped; 1 1/2 tbsp water; toasted pine nuts (optional)

Impress your guests with this incredibly tender and flavorful Artichoke & Lamb Shank Crock-Pot Dinner! Slow-cooked lamb shanks are infused with the bright flavors of artichoke hearts, olives, and bell peppers, creating a rich and satisfying dish. Serve over fluffy rice, creamy polenta, or orzo pasta for a complete meal. Toasted pine nuts add a luxurious touch – the perfect recipe for a weeknight dinner or a special occasion.

Prep Time 30 mins

Cook Time 465 mins

Calories 881.1 kcal

Protein 186g

Rating 5.0 (3 Reviews)

Artichoke And Lamb Shanks Crock Pot Dinner

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Artichoke And Lamb Shanks Crock Pot Dinner

2 lbs lamb shanks
1 tsp black pepper
1 medium onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
14 oz can artichoke hearts, drained and quartered
1/2 cup pitted Kalamata olives, halved
one 28 oz can crushed tomatoes, with their juice
2 tbsp red wine vinegar
2 tbsp cornstarch
1/4 cup fresh parsley, chopped
1 1/2 tbsp water
toasted pine nuts (optional)

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How to Make Artichoke And Lamb Shanks Crock Pot Dinner

In a 4 1/2-quart (or larger) electric crock-pot, combine 1 medium onion (chopped), 1 green bell pepper (chopped), 2 stalks celery (chopped), 14 oz can artichoke hearts (drained and quartered), and 1/2 cup pitted Kalamata olives (halved).
Rinse 2 lbs lamb shanks and pat them dry with paper towels.
Generously sprinkle the lamb shanks with 1 tsp black pepper.
Place the lamb shanks on top of the vegetables in the crock-pot.
Add one 28 oz can crushed tomatoes (with their juice) and 2 tbsp red wine vinegar.
Cover the crock-pot and cook on low for 6-7 hours, or until the lamb is incredibly tender. (High setting will reduce cooking time, but monitor closely).
Remove the lamb shanks to a bowl and keep warm.
Skim and discard excess fat from the cooking liquid. Turn the crock-pot to high.
In a small bowl, whisk together 2 tbsp cornstarch and 1 1/2 tbsp water until smooth.
Pour the cornstarch slurry into the crock-pot and stir constantly until the sauce thickens and bubbles.
Spoon the sauce and vegetables over the lamb shanks.
Garnish with 1/4 cup fresh parsley (chopped) and toasted pine nuts (optional).
Serve immediately over your choice of rice, orzo, or polenta.