Artichoke and Lamb Shanks Crock Pot Dinner

Ingredients

• 3-4 lbs lamb shanks, bone cracked (usually 4)
• fresh ground pepper
• 1 medium onion, chopped
• 1 red bell pepper
• 1 cup sliced celery

• 1 (8 ounce) box frozen artichokes, drained or

  1 (12 ounce) can artichokes, drained

• 1 cup drained sliced black olives

• 1 (14 1/2 ounce) can diced tomatoes
• 1 1/2 tablespoons red wine vinegar
• 1 1/2 tablespoons cornstarch
• 2 tablespoons chopped parsley

Directions

1. 1

   In a 4 1/2 quart, or larger, electric crock pot, combine onion, bell pepper, celery, artichoke hearts,and olives.

2. 2

   Rinse shanks and pat dry.

3. 3

   Sprinkle all over with pepper.

4. 4

   Place shanks in pot on top of vegetables.

5. 5

   Add tomatoes with juice, add vinegar.

6. 6

   Cover pot and cook until lamb is very tender.

7. 7

   About 6-7 hours on low, less time on high.

8. 8

   Remove shanks to a bowl and keep warm.

9. 9

   Skim and discard fat from cooking liquid Turn crock pot to high.

10. 10

    Mix cornstarch with 1 1/2 tablespoons water and pour into crock pot.

11. 11

    Stir often until sauce bubbles (about 10 minutes).

12. 12

    Spoon sauce and vegetables over lamb.

13. 13

    Garnish with parsley.