Cinnamon-Braised Lamb Shanks with Mashed Plantains

Lamb shanks are braised in the slow cooker with onions, apricot nectar and cinnamon to produce a tender and flavorful dish. Serve on a bed of mashed plantains for an unexpected twist on meat and potatoes.
25 min
4h 30 min


  • Lamb Shanks
  • 1/4 cup (60 milliliter) all-purpose flour
  • 1 teaspoon (5 milliliter) Pepper Black Ground
  • 1 teaspoon (5 milliliter) salt
  • 1/2 teaspoon (3 milliliter) Chili Pepper Chipotle
  • 4 lamb shanks , (12 to 16 ounces/375 to 500g each)
  • 2 tablespoons (30 milliliter) olive oil
  • 2 large onions , sliced
  • 1 ripe plantain , peeled and chopped
  • 2 cups (500 milliliters) apricot nectar
  • 1/2 cup (120 milliliters) rice vinegar
  • 1/4 cup (60 milliliters) apricot preserves
  • 2 tablespoons (30 milliliter) tomato paste
  • 1 1/2 teaspoons (7 milliliters) Ground Cinnamon
  • Mashed Plantains
  • 4 ripe plantains
  • 2 cups (500 milliliters) heavy creasm
  • 1 teaspoon (5 milliliter) salt
  • 1/4 cup (57 grams) butter


  • 1 For the Lamb Shanks, mix flour, black pepper, salt and chipotle chile pepper in shallow dish. Lightly coat lamb shanks with flour mixture. Heat oil in large deep heavy skillet on medium-high heat. Add lamb shanks; cook 12 minutes or until shanks are browned on all sides. Remove lamb shanks from skillet. Add onions to skillet; cook and stir 5 minutes or until softened. Return lamb shanks to skillet. Add plantain. Mix apricot nectar, rice vinegar, apricot preserves, tomato paste and cinnamon in medium bowl until well blended. Stir into skillet. Bring to boil. Reduce heat to medium-low; simmer 10 minutes.
  • 2 Transfer lamb and onion mixture to slow cooker. Cover. Cook 4 hours on HIGH or until lamb shanks are tender. Carefully remove lamb shanks to platter. Keep warm. Skim excess fat from sauce.
  • 3 Meanwhile for the Mashed Plantains, place plantains, cream and salt in large saucepan. Bring to simmer on medium heat. Reduce heat to low; cover and simmer 20 minutes or until plantains are tender, stirring occasionally. Add butter; mash with potato masher until smooth. To serve, spoon plantains onto each plate. Top with lamb shank meat and sauce.


(per Serving)