Rosemary and Garlic Roasted Lamb Shanks - Slow Cooker

Rosemary and Garlic Roasted Lamb Shanks - Slow Cooker

4 large potatoes, peeled, cut into slices
2 lamb shanks
1t salt
1/2t black pepper
6 cloves garlic, peeled and crushed
4 sprigs rosemary
2T olive oil
1/2 cup white wine

1. Layer potatoes in the bottom of the slow cooker.

2. In a small bowl, mash the salt, pepper, garlic and rosemary together with a fork to form a paste. Rub all over the lamp. Heat the oil oil in a pan and brown the lamb on all sides. Put lamb shanks into the slow cooker on top of the potatoes. Pour the white wine in the pan and bring to the boil, scrap the pan to get off any pieces of meat from the bottom and pour over the meat and potatoes.

3. Cook approximately 8 hours on low.

Because I had a bit of time when I got home from work, I threw the potatoes and lamp shanks into the over at 200 degrees celcius for a half hour or so to crispen everything up too. Was a nice addition, especially for the potatoes. :)