Lamb Shank with Cranberry Sauce & a Kick

If you are breaking free from the turkey tradition in 2020, this is your recipe! A slow cooked lamb shank, with a jalapeño cranberry sauce that is slightly spicy, herbaceous, and packed with flavor. A colorful and unique addition to the Thanksgiving table courtesy of Elissa.

Ingredients

• Lamb Shank
• Natalie’s Nourish Juice or Orange Juice
• Jalapeños 
• Cranberries
• Onions
• Celery
• Carrots
• Lime
• Fresh Rosemary for Garnish
• 1/3 cup red wine
• 1/3 cup granulated sugar
• 1/3 cup light brown sugar
• 32. oz Vegetable Broth

Directions:

For the Lamb Shank: 

1. In a medium saute pan over high heat sear each side of the shank to golden brown
2. Place in slow cooker and set to warm
3. Dice the carrots, onions, and celery
4. Saute in the same pan in oil until onions are translucent
5. Reduce heat, add 1/2 cup red wine and simmer for 1-2 minutes
6. Transfer to slow cooker, slowly pouring over the browned shank
7. Add vegetable stock until shank in 3/4 submerged in cooking liquids and two large handfuls fresh cranberries
8. Set to low and cook for 6-8 hours, or high for 4-6 hours

For the Cranberry Sauce with a Kick:

1. Seed and dice 1 large or 2 small jalapeños and zest a fresh lime
2. Combine peppers, 1/3 cup light brown sugar, 1/3 cup granulated sugar, 1/3 cup Natalie’s Nourish Juice (or Natalie’s OJ for traditional cranberry sauce), and 1/2 teaspoon lime zest in a medium saucepan
3. Bring to a simmer and add remaining fresh cranberries – be careful, they will pop while cooking
4. Simmer for 15, stirring occasionally. Remove from heat, and allow to thicken and cool before serving