What a Crock: Lamb Shanks with Herbed Potatoes

I decided to stay in the Bay Area for the holiday season and was invited to spend the Christmas Eve with my friend Celina and her family.  I wanted to make something special to share with her family to thank them for their thoughtfulness and hospitality.  I was drooling on this recipe earlier this week and thought this would be the perfect occasion to make it.  Again, this calls for my new best friend in the kitchen, the crock pot.

Lamb Shanks with Herbed Potatoes
Prep:  35 minutes
Cook:  10 to 11 hours (low) or 5 to 5 1/2 hours (high)
Yields 4 servings


INGREDIENTS:
1 tablespoon Dijon-style mustard
1 tablespoon olive oil
4 to 5 lbs. meaty lamb shanks ( 3 to 4 shanks but I actually used lamb shoulders per butcher's suggestion)
1 1/2 lbs round red potatoes or Yukon gold potatoes
8 cloves garlic, peeled
1 teaspoon snipped fresh thyme
1 teaspoon snipped fresh rosemary
1 teaspoon snipped fresh sage
1/3 cup chicken broth
Salt and ground black pepper
1/2 cup chopped tomato

STEPS:

1 tablespoon snipped fresh parsley

1)  In a small bowl, combine mustard, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper.

2)  Brush mixture onto lamb shanks.

3)  Place potatoes, and garlic cloves in a 5-to-6 quart slow cooker.

4)  Sprinkle with thyme, rosemary, and sage.

5)  Top with lamb shanks.


6)  Pour broth over all.

7)  Cover; cook on low setting for 10 to 11 hours or on high setting for 5 to 5 1/2 hours.

8)  Remove lamb shanks from cooker.

9)  Skim excess fat from cooking liquid; season to taste with salt and pepper.

10)  Serve lamb shanks with potatoes and cooking juices.

11)  Sprinkle with tomato and parsley.