Lamb Shanks and Potatoes
|15 ozcrushed tomatoes in puree|
|3 Tbsptomato paste|
|2 Tbspapricot jam|
|6 garlic cloves; thinly sliced|
|3 stripsorange zest|
|3/4 tspdried rosemary; crushed|
|1/2 tspground ginger|
|1/2 tspground cinnamon|
|coarse salt and ground pepper|
|3 1/2 lbslamb shanks; trimmed of excess fat and cut into 1 1/2-inch-thick slices|
|1 1/4 lbssmall new potatoes; halved|
Lamb Shanks and Potatoes Preparation
In a 5- to 6-quart slow cooker, stir together tomatoes and puree, tomato paste, jam, garlic, orange zest, rosemary, ginger, and cinnamon.
Season with salt and pepper.
Add lamb and potatoes, stirring to combine.
Cover, and cook on low for 8 hours (or on high for 5 hours), until lamb and potatoes are tender.
Season again with salt and pepper, if desired.
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