Ingredients

1 can (15 ounces) crushed tomatoes in purée
3 tablespoons Tomato paste
2 tablespoons Apricot jam
6 Garlic cloves, thinly sliced
3 Strips orange zest
3/4 teaspoon Crushed dried rosemary
1/2 teaspoon Ground ginger
1/2 teaspoon Ground cinnamon
Coarse salt and ground pepper
3 1/2 pounds Lamb shanks, trimmed of excess fat and cut into 11/2-inch-thick slices
1 1/4 pounds Small new potatoes, scrubbed well, halved (or quartered, if large)
Wilted Spinach with Nutmeg
2 tablespoons Butter
2 packages (10 ounces each) fresh spinach, rinsed, tough ends discarded ground nutmeg
Coarse salt and freshly ground peppe

Description

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