Lamb Shanks with Potatoes

Ingredients

• 1 can (15 ounces) crushed tomatoes in puré e
• 3 tablespoons tomato paste
• 2 tablespoons apricot jam
• 6 garlic cloves thinly sliced
• 3 strips orange zest
• 3/4 teaspoon crushed dried rosemary
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• Coarse salt and ground pepper
• 3 1/2 lbs. lamb shanks trimmed of excess fat and cut into 11/2-inch-thick slices
• 1 1/4 lbs. small new potatoes scrubbed well, halved (or quartered, if large)
• 2 tablespoons butter
• 2 packages (10 ounces each) fresh spinach rinsed, tough ends discarded ground nutmeg
• Coarse salt and freshly ground pepper

Instructions

1. 1
   In a 5- to 6-quart slow cooker, stir together tomatoes and puré e, tomato paste, jam, garlic, orange zest, rosemary, ginger, and cinnamon. Season with salt and pepper. Add lamb and potatoes, stirring to combine.
2. 2
   Cover, and cook on low for 8 hours (or on high for 5 hours), until lamb and potatoes are tender. Season again with salt and pepper, if desired. Serve.
3. 3
   Wilted Spinach with Nutmeg: In a large deep saucepan with a tight-fitting lid, melt butter over medium heat. Add spinach (with water still clinging to leaves); cover, and cook until wilted, stirring halfway through, about 5 minutes.
4. 4
   Remove from heat. Season with nutmeg, salt, and pepper. Use slotted spoon to serve.