| 6 x lamb shanks cracked | | garlic cloves | | 3 tsp salt | | 12 tsp freshly-ground black pepper | | 3 x onions sliced | | 4 sm carrots cut thin strips | | 4 x celery stalks cut 2 strips | | 2 x bay leaves | | 1 tsp oregano | | 1 tsp thyme | | 1/2 cup dry white wine | | 1 can tomato paste - (8 oz)" |
| | Rub lamb shanks with garlic and season with salt and pepper . Place vegetables in bottom of removable liner; add meat and all other ingredients. Place liner in base. Cover and cook on LOW 8 to 10 hours, HIGH 4 to 5 hours or AUTO 6 to7 hours. | | This recipe yields 6 servings. |
|
