Late spring is the PERFECT time to make lamb shanks, and this slow cooker recipe makes a normally complex dish super easy.
2 to 3 lamb shanks
2 Tbsp olive oil
½ tsp ground cumin
2 cloves garlic
3 sprigs rosemary
12 oz can tomatoes
1 cup pitted bing cherries
1 cup dried apricots
1 qt chicken stock or water plus extra
to cover the meat in the slow cooker
1 Tbsp all-purpose flour
1 Lb red potatoes
2 Tbsp kosher salt
Preheat a large frying pan over medium high heat, add olive oil. Sear the lamb shanks on all sides until brown and place in the slow cooker. Add cumin, garlic, rosemary and tomatoes.
Combine cherries, flour and chicken stock in a blender and puree.
Add cherry sauce to the slow cooker with enough extra water to cover.
Add dried apricots, potatoes and salt.
Cook on high for 2-3 hours, until lamb is fall off the bone tender.