Ingredients
- 2 tablespoons olive oil
- 1 large sweet onion, chopped
- 6 garlic cloves, minced
- 4 medium carrots, peeled and roughly chopped
- 3 celery ribs, roughly chopped
- 1 cup all-purpose flour
- 2 teaspoons salt
- 1/2 teaspoon coarse black pepper
- 4 lamb shanks (about 1 lb. each)
- 1 bottle (750ml) burgundy wine
- 3 sprigs fresh rosemary
- 2 dried bay leaves
Directions
- Heat oil in a large dutch oven over medium-high heat. Add onions and garlic. Cook for 3 minutes. Stir in carrots and celery and cook for an additional 3 minutes. Transfer onion and carrot mixture to a medium bowl.
- Shake flour, salt and pepper in a recloseable plastic zipper bag. Place lamb in bag. Seal and shake until lamb is coated.
- Add coated lamb shanks to dutch oven to brown on all sides, cooking over medium high heat about 15 minutes. Add additional oil, if necessary.
- Place lamb shanks in slow cooker crock. Top with onion and carrot mixture, wine, rosemary sprigs and bay leaves.
- Cover slow cooker and cook on HIGH 3 1/2 to 4 hours or LOW 7 to 8 hours until meat is tender.
Serves: 6-8
