Place lamb shanks in slow cooker, but the rich sauce is the real magic in this recipe

This braised lamb shank recipe is simply amazing. It is elegant, rich and full of flavor. Lamb shanks are the front shins on the lamb leg, and they are the perfect meat to cook in a slow cooker. There really is no other way to cook lamb shanks, other than for a long period of time at a low temperature with moisture. This method is known as braising. The "slow and low" braising method breaks down the proteins, turning tough meat into tender and incredibly tasty morsels of meat. Serve it at your next dinner party, and you will have some very, very happy guests.

Brown the shanks separately before you start cooking them in the slow cooker. You'll need a large skillet to do so. Browning the lamb shanks adds deep flavor and color to your lamb, as well as captures its juices and natural flavors. The next major step is to saute your onions, carrots, celery and tomato paste in the pan after searing the lamb. Finally, deglazing with red wine adds extra flavor to complement the lamb. After 8 hours in the slow cooker, the red wine and beef stock will turn these shanks into delicate and tender morsels that fall right off the bone. Serve with potatoes and vegetables for an amazing complete meal.

3 pounds bone-in lamb shanks
1 tablespoon salt
2 teaspoons black pepper
½ cup canola oil
2 cups large-diced yellow onion
1 cup medium-diced carrot
1 cup medium-diced celery
¼ cup tomato paste
2 cups red wine
4 medium red bliss potatoes, sliced into quarters
2 10-ounce cans low-sodium beef broth
5 cloves garlic, rough chopped
5 sprigs fresh thyme
3 bay leaves
1 sprig rosemary
2 tablespoons rough chopped parsley

1. Season lamb shanks with salt and pepper. Heat canola oil in a large skillet on medium-high heat. Brown all sides of the lamb shanks. Set aside.
Drain fat from pan, leaving about 2 tablespoons of fat in pan.

2. Return pan to medium-high heat. Add onions, carrot and celery and saute for 5 minutes. Add tomato paste. Mix well and cook for 3 minutes.
Add red wine to deglaze, and then simmer for 5 minutes on medium-low heat.

3. Arrange potatoes in a 6-quart slow cooker.

4. Place lamb shanks over potatoes.

5. Pour veggies with tomato paste and red wine into slow cooker.

6. Add beef broth, garlic, fresh thyme, bay leaf, and rosemary to slow cooker.

7. Cover and cook on low for 8 hours, or on high for 6 hours.

Garnish with parsley.

Serve on or off the bone. Use the cooking liquid as a gravy.