Lamb And Vegetable Stew

• 1-1/2 pound Lamb Shank
• 2 whole Yellow Onions, Sliced
• 15 ounces, weight Can Of Fire Roasted Tomatoes
• 1 Tablespoon Dried Oregano
• 2 cloves Garlic, Minced
• 1/2 pounds Russet Potato, Sliced Into 1/3" Rounds
• 1/2 pounds Green Beans, Trimmed
• 2 whole Medium Carrots, Sliced
• 1 whole Jalapeno, Sliced (optional, Or Remove The Seeds For Less Heat)
• 2 whole Medium Zucchini, Sliced
• 6 whole Bay Leaves
• Parsley, For Topping

1. Place the lamb shank in the bottom of a crockpot, and surround it with half of the onions. Top with half of the can of tomatoes, half of the oregano, and all of the minced garlic. Place the potato rounds in a layer on top of the onions and tomatoes. Top with the green beans, carrots, and sliced jalapeno, if using. Layer the zucchini slices on top. Top with the remaining onions and tomatoes. Evenly space the bay leaves on top. Put the lid on and cook it on low for 7-8 hours or until the lamb is falling off the bone. Remove the bones and bay leaves and pull the meat apart. Stir the meat in with the vegetables.
2. Inspired by Eating Well.

shank, yellow onions, tomatoes, oregano, garlic, russet potato, green beans, carrots, zucchini, bay leaves, parsley

Taken from tastykitchen.com/recipes/soups/lamb-and-vegetable-stew/ (may not work)