Lamb Shanks with Artichoke Caponata
Photo: James Carrier; Styling: Kim Konecny
Notes: Serve with soft polenta or hot cooked orzo (rice-shaped) pasta. For an additional rich touch, sprinkle servings of shanks with toasted pine nuts.
How to Make It
Step 1
1
Rinse shanks, pat dry, and arrange slightly apart in a 10- by 15-inch pan; sprinkle all over with pepper.
Step 2
2
Bake shanks in a 450° oven until well browned, 20 to 30 minutes.
Step 3
3
Meanwhile, in a 4 1/2-quart or larger electric slow-cooker, combine onion, bell pepper, celery, artichoke hearts, olives, capers, and basil. Set shanks on vegetables in cooker. Add tomatoes with juice, vinegar, and any lamb juices from baking pan.
Step 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.
Step 5
5
With a slotted spoon, transfer each shank to a wide, shallow bowl and keep warm. Skim and discard fat from cooking liquid. Turn cooker to high. 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. Spoon sauce and vegetables over lamb, and sprinkle portions with parsley.
Ingredients
4 lamb shanks (3 3/4 to 4 1/4 lb. total), bones cracked
Fresh-ground pepper
1 onion (1/2 lb.), peeled and chopped
1 red bell pepper (1/2 lb.), rinsed, stemmed, seeded, and thinly sliced
1 cup thinly sliced celery
1 box (8 oz.) frozen artichoke hearts
1 cup drained pitted calamata olives
1 tablespoon drained capers
1 teaspoon dried basil
1 can (14 1/2 oz.) diced tomatoes
1 1/2 tablespoons red wine vinegar
1 1/2 tablespoons cornstarch
2 tablespoons chopped parsley
Search All of Sunset's Recipes
The Latest
2026 Garden Trends: What to Do, Grow, and Design in the New Year
