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Lamb Shanks with Artichoke Caponata - Greek and Slow Cooker 7 pts

Lamb Shanks with Artichoke Caponata - Greek and Slow Cooker 7 pts is a volume 9-07 jul 2006 recipe made with Onion, Red Bell Pepper Rinsed And Thinly Sliced, Celery, Frozen Artichoke Hearts, and Pitted Kalamata Olives. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 1
• 1
• 1 cup
• 8 oz
• 1 cup
• 1 tbsp
• 1 tsp
• 14 1/2 oz
• 1 1/2 tbsp
• 1 1/2 tbsp
• 2 tbsp

Method (preview)

1. 1

   Onion, bell pepper, celery, artichoke hearts, olives, capers and basil.

2. 2

   Set shanks on vegetables in cooker.

3. 3

   Add tomatoes with juice, vinegar and any lamb juices from baking pan.

4. 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.

5. 5

   With a slotted spoon, transfer each shank to a wide, shallow bowl and keep warm.

6. 6

   Skim and discard fat from cooking liquid.

7. 7

   Turn cooker to high.

8. 8

   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.

9. 9

   Spoon sauce and vegetables over lamb and sprinkle portions with parsley.

10. 10

    Prep and cook time: 6 3/4 to 7 1/4 hours on low, 4 3/4 to 5 1/4 hours on high

11. 11

    S(MC format by Chupa Babi): "03.17.01"

12. 12

    NOTES: Serve with soft polenta or hot cooked orzo (rice-shaped) pasta.

13. 13

    For an additional rich touch, sprinkle servings of shanks with toasted pine nuts.

14. 14

    Contributed to the FareShare Gazette by Chupa; 21 July 2006. www.fareshare.net