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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 and cinnamon sticks. Mix apricot nectar, rice wine vinegar, apricot preserves and tomato paste in medium bowl until well blended. Stir into skillet. Bring to boil. Reduce heat to medium-low; simmer 10 minutes.
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. Remove cinnamon sticks. Skim excess fat from sauce.
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.