3 tablespoons Extra Virgin Olive Oil
2 Lamb Shanks
Melissa’s Italian Spice Grinder
, to taste
1 1/2 pounds Melissa’s Dutch Yellow® Potatoes
1 pound Melissa’s Organic Cut Sweet Baby Carrots
2 Melissa’s Perfect Sweet Onions
, peeled; quartered
4 cloves Melissa’s Peeled Garlic
, slightly smashed
1 can Diced Tomatoes
1 tablespoon Tomato Paste
1 cup Red Wine
3/4 cup Beef Broth
3 sprigs Fresh Rosemary
6 sprigs Fresh Thyme Directions
In a cast iron skillet, heat the oil over high flame.
Season the lamb with the Italian Grinder and add to the pan.
Sear the lamb on all sides to a dark golden brown.
Place the lamb in the slow cooker.
Add the rest of the ingredients to the slow cooker and cover.
Cook on high for 3 1/2 to 4 hours or until the lamb reaches an internal temperature of 160ºF for medium.
Makes about 4 servings.