Ingredients
1/2 yellow onion, diced
1 carrot, diced
1 celery stalk, diced
3 garlic cloves, peeled and smashed
1/2 leek, diced
1 sprig rosemary, leaves stripped, rough chopped
3 sprigs thyme, leaves stripped
1 bay leaf
1 T tomato paste
1 C chicken stock
1 C pureed and strained canned tomatoes
1 mole cube
1 t salt
1/4 t black pepper
1 C red wine
2 T olive oil
salt and pepper
2 lamb shanks
Preparation
Add first 14 ingredients to a slow-cooker and combine.
Liberally salt and pepper lamb shanks. Heat olive oil in pan until nearly smoking, medium-high heat. Brown lamb shanks on all sides, approximately 5 minutes. Add lamb shanks to slow-cooker.
Deglaze the pan with red wine. Add wine to slow-cooker.
Cover slow-cooker and braise shanks on low heat until meat is nearly falling off the bone, about 8 to 10 hours (6 hours on high heat).
Remove shanks from slow-cooker. Puree braising liquid with a stick blender. Transfer liquid to a saute pan if desired and reduce over medium-high heat.
