• 2 Ratings

Ask your butcher to crosscut the lamb shanks into small pieces to make them potluck-friendly.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a small bowl combine oregano, dried rosemary, salt, black pepper, and crushed red pepper. Sprinkle herb mixture over lamb shank pieces; rub in with your fingers.

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  • In an extra-large skillet heat oil over medium-high heat. Add lamb shank pieces; brown on all sides, working in batches if necessary. Transfer lamb shank pieces to a 5- to 6-quart slow cooker. Sprinkle lamb evenly with garlic. Pour broth and wine over mixture in slow cooker.

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  • Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.

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  • Using a slotted spoon, transfer meat to a serving platter; cover to keep warm.

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  • For sauce, pour cooking liquid into a glass measuring cup; skim off fat. Measure 2 cups of the cooking liquid; pour into a small saucepan. In a small bowl stir together the cold water and cornstarch. Stir into saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in Kalamata olives, Spanish olives, black olives, and lemon juice.

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  • Serve meat with sauce and, if desired, mashed potatoes. If desired, sprinkle with cheese and fresh rosemary.

Nutrition Facts

587 calories; 33 g total fat; 11 g saturated fat; 3 g polyunsaturated fat; 14 g monounsaturated fat; 194 mg cholesterol; 742 mg sodium. 855 mg potassium; 6 g carbohydrates; 1 g fiber; 1 g sugar; 58 g protein; 0 g trans fatty acid; 49 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 18 mg niacin equivalents; 0 mg vitamin b6; 44 mcg folate; 6 mcg vitamin b12; 40 mg calcium; 6 mg iron;

Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0