Comfort Food in the Crock-pot


Ah, winter coming on, time for slow foods. Vegetarians, please ignore this post!


2 lamb shanks (or more if your crock-pot is bigger)
1 small/medium onion, diced
1 sweet red pepper, diced
1 large carrot, diced
4-6 cloves garlic, pressed
1 cup red wine
water to almost cover the meat
1 tsp each of ground marjoram and basil
1/4 tsp each of cumin, paprika, and dill
fresh ground black pepper to taste
(salt later after cooking)

3 red potatoes, steamed, then cubed, to add later

Place all ingredients in crock-pot, cover and set on high for about 6-8 hours. When done, remove lamb from the bones and cut meat into bite-sized pieces; discard bones. Thicken liquid with cornstarch (dissolve 1-2 tsp cornstarch in a tbsp or two of cold water, add to lamb shanks while simmering). Add steamed potatoes, garnish with cilantro, voila! Alternately, instead of potatoes you can use cooked lentils or black beans. In that case, serve over cooked rice (I like to add saffron to the rice). Are we drooling yet?


Image: Lamb shank stew over Persian rice, with collard greens.
© 2011 S. Cano for


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