Paleo Style Lamb Shanks with Olives and Artichoke Hearts


While “white meats” are frequently cooked in red wine, it’s unusual for red meats to be cooked in white wine. But that’s the basis of this dish, punctuated by salty black olives and delicate artichoke hearts.


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Lam Shanks with Olives and Artichoke Hearts Paleo Style
  1. 1. Preheat the oven broiler, and line a broiler pan with heavy duty aluminium foil. Broil lamb shanks for 3 minutes per side, or until browned. Transfer lamb to slow cooker, and pour in any juices that have collected in the pan.
  2. 2. Heat oil in a medium skillet over medium-heat. Add onion and garlic, and cook, stirring frequently, for 3 minutes, or until onion is translucent. Scrape mixture into the slow cooker. Add stock, tomatoes, wine, rosemary, and parsley to the slow cooker, and stir well.
  3. 3. Cook shanks on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, or until lamb is almost tender. Add artichokes and olives to the slow cooker, and cook for 2 hours on LOW or 1 hour on HIGH.
  4. If cooking on LOW, raise the heat to HIGH. Miz arrowroot with 2 tablespoons cold water in a small cup. Add this mixture to the slow cooker, cover and cook for an additional 10 to 15 minutes, or until the juices are bubbling and slightly thickened. Season with salt and pepper to taste.
Recipe Notes

Like apples and avocados, artichokes darken when exposed to air. When preparing them, have a bowl of cold water acidulated with lemon juice on the counter. Drop the artichokes into it as you trim the stems and pull of the outer leaves.



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