Lamb Shank Stew

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.

Lamb Shank Stew

Prep Time 15 minutes mins

Cook Time 4 minutes mins

Total Time 19 minutes mins

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Servings

4 Servings

1x2x3x

Ingredients

• 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

Instructions

• 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.