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California Farm Lamb Shanks with Olives | Daily Dine

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California Farm Lamb Shanks with Olives

California Farm Lamb Shanks with Olives

A variation on our lamb shank in rosewater crock pot recipe. With browned lambshanks, olives, carrot, celery and miniature potatoes in the skin we can leave the crockpot simmering for days without turning mushy, and have dinner warm and ready with fresh mint when we have time.

View original recipe on cookpad.com

dinneramerican

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Ingredients

2 pounds lamb shanks (4 shanks)

1 small peeled and quartered onion

1/2 cup cured olives

1/2 cup sliced carrot

1/2 cup sliced celery stalk

1/2 cup miniature potato

2 Tbs olive oil

1 Tbs each paprika powder

1 Tbs granular garlic

1 tsp black pepper

1 tsp all purpose flour for gravy

Fresh mint garnish

Instructions

Step 1
Marinade shanks in milk overnight. Rinse, dry, brown lambshanks in olive oil with red paprika, garlic, pepper in 2 Tbs olive oil. Make bed of vegetables and cured olives in bottom of crockpot, lay shanks on top. Turn to low cook.
Step 2
Dispose of bones in garden digester. Serve meat and vegetables on platter. Mix gravy from crock pot with tsp of flour, serve on the side. Sprinkle fresh mint over meat. Enjoy.