Braised Lamb Shanks in Red Wine

 

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