Lamb Shanks with Artichoke Caponata

Ingredients

• 1 box (8 oz.) frozen artichoke hearts
• 1 ½ tablespoons cornstarch
• 1 cup drained pitted calamata olives
• 1 can (14 1/2 oz.) diced tomatoes
• 1 onion (1/2 lb.), peeled and chopped
• 1 red bell pepper (1/2 lb.), rinsed, stemmed, seeded, and thinly sliced
• 1 tablespoon drained capers
• + 6 more ingredients
• • 1 teaspoon dried basil
  • 1 ½ tablespoons red wine vinegar
  • 2 tablespoons chopped parsley
  • 4 lamb shanks (3 3/4 to 4 1/4 lb. total), bones cracked
  • Fresh-ground pepper
  • 1 cup thinly sliced celery

1. Rinse shanks, pat dry, and arrange slightly apart in a 10- by 15-inch pan; sprinkle all over with pepper. 2. Bake shanks in a 450° oven until well browned, 20 to 30 minutes. 3. Meanwhile, in a 4 1/2-quart or larger electric slow-cooker, combine onion, bell pepper, celery, artichoke hearts, oli...

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