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Gallery Lamb Shanks and Potatoes Recipe Summary prep: 20 mins total: 8 hrs 20 mins Servings: 6

Ingredients Ingredient Checklist 1 can (15 ounces) crushed tomatoes in puree 3 tablespoons tomato paste 2 tablespoons apricot jam 6 garlic cloves, thinly sliced 3 strips orange zest 3/4 teaspoon crushed dried rosemary 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon Coarse salt and ground pepper 3 1/2 pounds lamb shanks, trimmed of excess fat and cut into 1 1/2-inch-thick slices 1 1/4 pounds small new potatoes, scrubbed well, halved (or quartered, if large)

Cook’s Notes Lengthy slow cooking breaks down the tough tissue that runs through this front-leg cut; the result is drop-off-the-bone tenderness in every bite.

Gallery Lamb Shanks and Potatoes

Recipe Summary prep: 20 mins total: 8 hrs 20 mins Servings: 6

Lamb Shanks and Potatoes

Lamb Shanks and Potatoes

Lamb Shanks and Potatoes

Recipe Summary prep: 20 mins total: 8 hrs 20 mins Servings: 6

Recipe Summary

prep: 20 mins total: 8 hrs 20 mins

Servings: 6

prep: 20 mins

total: 8 hrs 20 mins

prep:

20 mins

total:

8 hrs 20 mins

Servings: 6

6

Ingredients

Ingredients

  • 1 can (15 ounces) crushed tomatoes in puree 3 tablespoons tomato paste 2 tablespoons apricot jam 6 garlic cloves, thinly sliced 3 strips orange zest 3/4 teaspoon crushed dried rosemary 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon Coarse salt and ground pepper 3 1/2 pounds lamb shanks, trimmed of excess fat and cut into 1 1/2-inch-thick slices 1 1/4 pounds small new potatoes, scrubbed well, halved (or quartered, if large)

Directions

In a 5- to 6-quart slow cooker, stir together tomatoes and puree, tomato paste, jam, garlic, orange zest, rosemary, ginger, and cinnamon. Season with salt and pepper. Add lamb and potatoes, stirring to combine.

Cover, and cook on low for 8 hours (or on high for 5 hours), until lamb and potatoes are tender. Season again with salt and pepper, if desired. Serve.

  • Step 1 Preheat oven to 350 degrees. Follow step 1 (above), using a 5-quart Dutch oven or heavy pot with a tight fitting lid instead of the slow cooker. Add 2 cups water, and cover. Transfer to oven; cook until lamb and potatoes are tender, 2 to 2 1/2 hours.

Preheat oven to 350 degrees. Follow step 1 (above), using a 5-quart Dutch oven or heavy pot with a tight fitting lid instead of the slow cooker. Add 2 cups water, and cover. Transfer to oven; cook until lamb and potatoes are tender, 2 to 2 1/2 hours.

Cook’s Notes Lengthy slow cooking breaks down the tough tissue that runs through this front-leg cut; the result is drop-off-the-bone tenderness in every bite.

Cook’s Notes

Lengthy slow cooking breaks down the tough tissue that runs through this front-leg cut; the result is drop-off-the-bone tenderness in every bite.

Reviews (4)

 Add Rating & Review     111 Ratings   5 star values:        14    4 star values:        17    3 star values:        44    2 star values:        32    1 star values:        4

Reviews (4)

Add Rating & Review     111 Ratings   5 star values:        14    4 star values:        17    3 star values:        44    2 star values:        32    1 star values:        4

Add Rating & Review

111 Ratings 5 star values: 14 4 star values: 17 3 star values: 44 2 star values: 32 1 star values: 4

111 Ratings 5 star values: 14 4 star values: 17 3 star values: 44 2 star values: 32 1 star values: 4

111 Ratings 5 star values: 14 4 star values: 17 3 star values: 44 2 star values: 32 1 star values: 4

  • 5 star values: 14 4 star values: 17 3 star values: 44 2 star values: 32 1 star values: 4

    Martha Stewart Member     Rating: 4 stars       05/26/2015   We really like this recipe in our house. It's easy to prepare, and the results are fantastic. The recipe is flexible. We usually add a little more tomato sauce and use heaping measurements for the spices. We add cauliflower to get a vegetable in and sop up the sauce with bread, naan, or pita. I make it a lot. It is my go to lamb recipe.  

Martha Stewart Member     Rating: Unrated       01/03/2009   this recipe was good for a beginner lamb chef, which i am. it was tasty, but not exciting. i would possibly make it again.  

Martha Stewart Member     Rating: Unrated       07/22/2008   I thought this recipe was just okay. The tomato overpowered the other flavors so it was like eating lamb and potatos in tomato sauce. It could also use more stew vegetables, like carrots. If you have lamb shanks, you can do a lot better than this recipe.  

Martha Stewart Member     Rating: Unrated       07/01/2008   This is super-easy and a great dish for introducing picky eaters to lamb!

    Martha Stewart Member

    Rating: 4 stars 05/26/2015

We really like this recipe in our house. It’s easy to prepare, and the results are fantastic. The recipe is flexible. We usually add a little more tomato sauce and use heaping measurements for the spices. We add cauliflower to get a vegetable in and sop up the sauce with bread, naan, or pita. I make it a lot. It is my go to lamb recipe.

Rating: 4 stars

Rating: Unrated 01/03/2009

this recipe was good for a beginner lamb chef, which i am. it was tasty, but not exciting. i would possibly make it again.

Rating: Unrated

Rating: Unrated 07/22/2008

I thought this recipe was just okay. The tomato overpowered the other flavors so it was like eating lamb and potatos in tomato sauce. It could also use more stew vegetables, like carrots. If you have lamb shanks, you can do a lot better than this recipe.

Rating: Unrated 07/01/2008

This is super-easy and a great dish for introducing picky eaters to lamb!

All Reviews for Lamb Shanks and Potatoes

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Lamb Shanks and Potatoes

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest