Slow-Cooker Braised Lamb Shanks

• 1/2 yellow onion, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 3 garlic cloves, peeled and smashed
• 1/2 leek, diced
• 1 sprig rosemary, leaves stripped, rough chopped
• 3 sprigs thyme, leaves stripped
• 1 bay leaf
• 1 T tomato paste
• 1 C chicken stock
• 1 C pureed and strained canned tomatoes
• 1 mole cube
• 1 t salt
• 1/4 t black pepper
• 1 C red wine
• 2 T olive oil
• salt and pepper
• 2 lamb shanks

1. Add first 14 ingredients to a slow-cooker and combine.
2. Liberally salt and pepper lamb shanks. Heat olive oil in pan until nearly smoking, medium-high heat. Brown lamb shanks on all sides, approximately 5 minutes. Add lamb shanks to slow-cooker.
3. Deglaze the pan with red wine. Add wine to slow-cooker.
4. Cover slow-cooker and braise shanks on low heat until meat is nearly falling off the bone, about 8 to 10 hours (6 hours on high heat).
5. Remove shanks from slow-cooker. Puree braising liquid with a stick blender. Transfer liquid to a saute pan if desired and reduce over medium-high heat.

yellow onion, carrot, celery stalk, garlic, rosemary, thyme, bay leaf, tomato paste, chicken, tomatoes, cube, salt, black pepper, red wine, olive oil, salt, lamb shanks

Taken from www.epicurious.com/recipes/member/views/slow-cooker-braised-lamb-shanks-52349361 (may not work)