Lamb Ragout

    Lamb shanks are a perfect match for the slow cooker. This dish features flavors of Greece, with kalamata olives, almonds, pine nuts, and feta cheese.

    2 tablespoons olive oil
    4 pounds lamb shanks
    30 to 35 fresh pearl onions, peeled (about 8 ounces)
    1 tablespoon dried minced garlic
    2 tablespoons tomato paste
    2 teaspoons dried rosemary, crushed
    Salt and coarsely ground black pepper
    ½ cup chicken broth
    ½ cup chopped pitted kalamata olives
    4 tablespoons butter
    ½ cup slivered almonds
    ¼ cup pine nuts
    1 cup crumbled feta cheese
    2 tablespoons minced fresh rosemary or flat-leaf (Italian) parsley
    1.Heat the olive oil in a large skillet over medium-high heat. Add the lamb and brown well on each side, 4 to 6 minutes. Place the lamb in the slow cooker. Add the pearl onions, garlic, tomato paste, rosemary, salt, pepper, and broth.
    2.Cover and cook on Low for 5 to 7 hours, or until the meat is tender.
    3.Remove the shanks and place on a board to cool slightly. Cut the meat from the bone and return it to the slow cooker. Stir in the olives. Cover and cook on High for 15 to 30 minutes.
    4.In a small skillet over medium heat, melt 2 tablespoons of the butter. Add the almonds and cook, stirring frequently, until golden brown, 2 to 3 minutes. Spoon the almonds into a small bowl. Add the remaining 2 tablespoon butter to the skillet. Add the pine nuts and cook, stirring frequently, until golden brown, 2 to 3 minutes. Transfer the pine nuts to a small bowl.
    5.Spoon the lamb into serving bowls. Top each serving with some almonds, pine nuts, the feta cheese, and fresh rosemary.

    PER SERVING: 942 CALORIES ★ FAT 71 G (68%) ★ NET CARBS 7 G (3%) ★ PROTEIN 64 G (27%)