If you're a fan of the traditional this recipe is not for you! I went a little off the rails with this one in collaboration with New England Country Mart... This Jalapeño Cranberry Sauce is slightly spicy, herbaceous, and packed with flavor. It's the perfect complement to this Slow Cooked Lamb Shank and would be a welcome but unexpected addition to the table this Thanksgiving. 

NECM Shopping List:
Kinnealy Lamb Shank
Natalie's Nourish Juice or Orange Juice
Jalapeños 
Cranberries
Onions
Celery
Carrots
Lime
Fresh Rosemary for Garnish

From the Pantry...
1/3 cup red wine
1/3 cup granulated sugar
1/3 cup light brown sugar
32. oz Vegetable Stock

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: 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.

This post was created in collaboration with New England Country Mart. I was provided a complimentary grocery delivery in exchange for review and content creation purposes. All content created and opinions expressed are my own. Thanks for supporting those that support Style-Wire.com!