My week had gotten busy cooking for clients and I wanted to make sure to have a yummy dinner ready when I got home later in the evening.  I brought out the crock pot and just looked at it for a few minutes.  I wanted to cook something special and different tonight.  What to do…?

I thought of the luscious lamb shanks I had defrosting and got started.  Lamb Shanks with Sweet Potatoes and Fire Roasted Chiles seemed perfect.  What to do for a veggie side?  Then I remembered the perfect organic red kale and collard greens I had picked up over the weekend.  At first I thought of toasted cumin, roasted tomatoes etc simmered with the shanks but then I deviated into something different.  I browned the shanks, cut up the greens and sautéed some garlic and shallots.  Threw all of that in the crock pot with 2 cups of chicken stock and 1 cup of red wine.  Turned the whole mess on high and went to work.  When I got home the house smelled like heaven.  It was great to warm the potatoes which I had cooked the day before and dish up the shanks.  You could grab the bone and the meat just fell away.

I fork mashed the sweet potatoes and seasoned them with sea salt and cracked pepper.  Roasted the chiles on the stove top over the gas flame and cut them into strips.

The melt in your mouth tender meat, bitter greens, hot chiles and sweet potatoes all came together perfectly.  It was a blissful meal at the end of a long day.

2 Large Lamb Shanks

1 Head Garlic minced

1 Shallot minced

2 TBS Canola Oil

1 Head Organic Red Kale

1 Head Organic Collard Greens

1 Poblano Chile

1 Ancho Chile

4 Roasted Sweet Potatoes

3-4 Cups Chicken Stock

1 Cup Red Wine

Sea Salt and Pepper to Taste

Season and brown lamb shanks on the stove top in a heavy bottom pan with 3 tbs canola oil.  Set aside.

Wash collard greens and kale and cut into 1/2 inch pieces and put into crock pot.

Mince garlic and shallots, season with salt and pepper and saute in 1 tbs canola oil until translucent.

Add lamb shanks to crock pot over greens.  Sprinkle shallots and garlic over your lamb shanks and pour the chicken stock and wine over it all.  Turn crock pot on high and leave for 8-12 hours depending on the size of your lamb shanks.  You want the meat to fall off the bones.  The greens will absorb the flavors and should be tender in 8 hours but can stay in longer without damage.

Fire roast the chile over a gas flame on your stove top or in your oven at broil.

Cut chile into strips and serve over rough mashed sweet potatoes and top with lamb shanks and greens.

This turned into one of the best meals I have had.  It was cold outside and the tender meat, bitter greens, hot chile and sweet potatoes were delicious and satisfying.  My husband and I just looked at each other over our bowls and grinned.  No talking just sighing.