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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:
- In a medium saute pan over high heat sear each side of the shank to golden brown
- Place in slow cooker and set to warm
- Dice the carrots, onions, and celery
- Saute in the same pan in oil until onions are translucent
- Reduce heat, add 1/2 cup red wine and simmer for 1-2 minutes
- Transfer to slow cooker, slowly pouring over the browned shank
- Add vegetable stock until shank in 3/4 submerged in cooking liquids and two large handfuls fresh cranberries
- Set to low and cook for 6-8 hours, or high for 4-6 hours
For the Cranberry Sauce with a Kick:
- Seed and dice 1 large or 2 small jalapeños and zest a fresh lime
- 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
- Bring to a simmer and add remaining fresh cranberries – be careful, they will pop while cooking
- Simmer for 15, stirring occasionally. Remove from heat, and allow to thicken and cool before serving