Artichoke And Lamb Shanks Crock Pot Dinner Recipe

Ingredients for Artichoke And Lamb Shanks Crock Pot Dinner

• Lamb Shanks
• Fresh Ground Pepper
• 1 medium onion (chopped)
• Red Bell Pepper
• 2 stalks celery (chopped)
• Frozen Artichokes
• Black Olives
• Diced Tomatoes
• Red Wine Vinegar
• 2 tbsp cornstarch
• 1/4 cup fresh parsley (chopped)

How to Make Artichoke And Lamb Shanks Crock Pot Dinner

1. 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).
2. Rinse 2 lbs lamb shanks and pat them dry with paper towels.
3. Generously sprinkle the lamb shanks with 1 tsp black pepper.
4. Place the lamb shanks on top of the vegetables in the crock-pot.
5. Add one 28 oz can crushed tomatoes (with their juice) and 2 tbsp red wine vinegar.
6. 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).
7. Remove the lamb shanks to a bowl and keep warm.
8. Skim and discard excess fat from the cooking liquid. Turn the crock-pot to high.
9. In a small bowl, whisk together 2 tbsp cornstarch and 1 1/2 tbsp water until smooth.
10. Pour the cornstarch slurry into the crock-pot and stir constantly until the sauce thickens and bubbles.
11. Spoon the sauce and vegetables over the lamb shanks.
12. Garnish with 1/4 cup fresh parsley (chopped) and toasted pine nuts (optional).
13. Serve immediately over your choice of rice, orzo, or polenta.