Lamb shanks are delicious when cooked long and slow, which makes them ideal for a slow cooker. Like all stews, it's a one-pot meal, but the lamb makes it special for Shabbat.
Garam masala is an Indian spice mixture made with ginger, coriander, pepper and cardamon - warm, sweet spices that work beautifully with lamb.
- Cook Time
- Prep Time
- 2 lamb shanks
- 1 large Spanish onion, chopped
- 1 bag baby carrots or peel and chop one pound carrots
- 1 pound small red potatoes, quartered
- 1/2 teaspoon gaam masala
- 2 bay leaves
- 1 tablespoon balsamic vinegar
- Pinch pepper
- 1/4 cup slivered almonds
- 1/4 cup dried cranberries
- 1 cup water
- 1 tablespoon oil
Heat oil in heavy frying pan and brown the lamb shanks on all sides. Add them and all the other ingredients to a slow cooker and cook on high for 4 hours, or low for 6.
If you have time, toast the almonds first - place in hot DRY pan and stir until they start to brown and take them out immediately.
If you're really short on time, don't brown the lamb shanks. It'll still be delicious.