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Lamb Shanks with Olives

Recipe from the book "Slow Cooker - Amazing meals with minimum effort".


Serves: 4

Prep time: 15 minutes + 15 minutes of pre-cooking

Cooking time: 8.5 hours



•1.5 tbsp all-purpose flour

•4 lamb shanks

•2 tbsp olive oil

•1 onion, sliced

•5 garlic cloves, finely chopped (original recipe calls for 2 cloves)

•2 tsp sweet paprika (I substituted this with 1 paprika, diced)

•14 oz canned chopped tomatoes

•2 tbsp tomato paste

•3 carrots, sliced (original recipe calls for 2 carrots)

•2 tsp sugar

•1 cup red wine

•2-inch cinnamon stick

•2 fresh rosemary sprigs

•1 cup pitted black olives

•2 tbsp lemon juice

•2 tbsp chopped fresh mint (omitted in my dish)

•salt & pepper

• fresh mint sprigs, to garnish (omitted in my dish)



1) Toss the lamb in: flour, salt, pepper. Shake off any excess.

2) Heat oil in a large, heavy pan. Add lamb shanks & cook over medium heat, turning frequently until browned all over (6-8 minutes). Place in the slow cooker.

3) Cook until softened: onions, garlic, paprika.

4) Add: tomatoes, tomato paste, carrots, sugar, wine, cinnamon stick, rosemary sprigs. Bring to a boil.

5) Transfer the vegetable mixture into the slow cooker together with the lamb shanks. Cover & cook on low for 8 hours until lamb is very tender.

6) Add: olives, lemon juice, & mint to the slow cooker. Re-cvoer & cook on high for 30 minutes. Remove & discard the rosemary & cinnamon. Garnish with mint sprigs.


I served this with mashed sweet potato, seasoned with cinnamon, salt, & pepper.

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Taken on June 8, 2010