Baked Lamb Shanks
6 lamb shanks, cracked
garlic cloves
3 teaspoons of salt
1 teaspoon of freshly ground black pepper
3 onions, sliced
4 small carrots, cut into thin strips
4 celery stalks, cut 2" strips
2 bay leaves
1 teaspoon of oregano
1 teaspoon of thyme
1 cup of dry white wine
one 8 ounce can of tomato paste
Rub lamb shanks with garlic and season with salt and pepper. Place vegetables in bottom of removable liner; add meat and all other ingredients. Place liner in base. Cover and cook on LOW 8 to 10 hours, HIGH 4 to 5 hours or AUTO 6 to7 hours.
This recipe yields 6 servings.
|
|