Slow Cooker Lamb Shanks with DYPs® (Dutch Yellow® Potatoes)
Recipe by Chef Tom Fraker

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, rinsed
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

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.