Braised Lamb Shanks With Gremolata

• 6 lamb shanks
• 2 Tbl. olive oil
• 1 large chopped onion
• 3 chopped carrots
• 3 Tbl. chopped garlic
• salt & pepper
• 3 cups stock (veal or vegetable)
• 2 cups red wine
• 1 cup tomato sauce
• zest from 1 orange and 1 lemon
• 1 Tbl. chopped thyme
• 1 tsp. chopped oregano

1. Heat oil in large skillet. Sear lamb shanks until brown and remove from skillet. Saute onion and carrots in lamb drippings. Spoon vegetables into slow cooker. Place lamb shanks on top of vegetables in a standing position. Add wine, stock, tomato sauce and seasonings. Cook on high for one hour. Reduce to low heat and continue cooking for 6 to 8 hours.
2. While lamb is cooking prepare the gremolata:
3. Zest two oranges then peel and section. Add 1 Tbl. chopped parsley, 1 Tbl. chopped garlic and enough olive oil to mix ingredients. Chill. Serve lamb shanks with sauce taken from slow cooker. Sprinkle with gremolata.
4. Delicious with a baked potato casserole and green salad.

lamb shanks, tbl, onion, carrots, tbl, salt, stock, red wine, tomato sauce, zest from, tbl, oregano

Taken from www.epicurious.com/recipes/member/views/braised-lamb-shanks-with-gremolata-1208548 (may not work)