As a thank you to previously mentioned trusted advisor, I'm making him what I hope proves to be a fabulous, farm fresh Sunday night dinner. We picked up some lamb shanks and red potatoes from Olsen Farms at our local farmers market and I finally opened my new cast iron casserole pot and found it included a recipe for lamb shanks and potatoes! Here is the recipe:
15 oz crushed tomatoes in puree
3 TBL tomato paste
2 TBL apricot jam
6 garlic cloves thinly sliced
3 strips orange zest
3/4 tsp crushed dried rosemary
1/2 tsp ground ginger
1/2 tsp ground cinnamon
2 cups water
coarse salt and ground pepper
3 1/2 lbs lamb shanks, trimmed of excess fat & cut into 1 1/2" slices
1 1/4 lb small new potatoes, scrubbed and halved (or quartered if too large)
preheat oven to 350. In 5.5 quart casserole pot stire together tomatoes and puree, tomato paste, jam, garlic, orange zest, rosmarey, ginger, cinnamon & 2 cups of water. Season with salt and pepper. Add lamb and potatoes, strirring to combine.
cook until lamb and potatoes are tender, about 2-2 1/2 hours. Season again with salt and pepper to taste. Serve!
The end result was incredible!
See you soon,
diana
