Ingredients

Dry rub:

• • Lamb shanks, 4

  • Oregano, 1t

  • Paprika, 1t

  • Salt, 1t

  • Black pepper, 1/2t

  • Cumin, ground, 1/2t

  • Cloves, ground, 1/8t

Crock pot mix:

• • Carrots, chopped into 1" chunks, 3

  • Leek, chopped into 1" rounds, 1

  • Celery, chopped into 1" pieces, 3 stalks

  • Olive oil, 2T

  • Garlic, crushed, 4 cloves 

  • Rosemary, 1 sprig

  • Thyme, 3-5 sprigs

  • Bay leaves, 2

  • Orange juice and peel from 1 orange

  • Chicken stock, 1c

  • Wine, 1/8c

  • Salt, 1t

  • Pepper 1/4

Method

This recipe assumes it is being prepared the night before.

• 1. Coat the lamb shanks in the dry rub and refrigerate overnight.

  2. Put the crock pot mix in the crock pot, starting by layering the vegetables on the bottom of the pot.

  3. On the day, add the lamb shanks to the crock pot.

  4. Cook on low for 5-7 hours.

Variations

• • Thicken the sauce with flour.

  • Serve with garlic kumara and potato mash.