2 lamb shanks
1 large Spanish onion
1 stalk celery, finely chopped
2 large carrots, cut into 1 inch pieces
2 medium potatoes, halved
1-28 oz. canned diced tomatoes
1 tablespoon chopped, minced garlic
1 pinch crushed red pepper
2 teaspoons black pepper
4 bay leaves, whole
1 tablespoon rosemary
1 tablespoon marjoram
1 teaspoon sage
1 teaspoon thyme
1/4 bottle dry red wine (burgundy) 1/2 cup robust home-made stock
salt
olive oil
In a handle-less crock pot equipped with lid, put cut up carrots, chopped onion, potatoes-halved, bay leaves in a cloth bag, the diced tomatoes, celery-finely chopped, and the wine, and 1/2 cup stock.
Rub the shanks in the marjoram, both peppers, salt, sage, thyme, rosemary, garlic very well. Retain spices.
Sear the lamb sharks until they're a good color, turn them, as they brown.
Put browned meat in crock pot. Pot crock pot