Slow Cooker Rosemary & Red Wine Lamb Shanks

Season the lamb shanks with salt and pepper. Heat oil in a skillet over medium-high heat. Add the lamb shanks and sear on all sides until browned. Remove the shanks and set aside.

In the same skillet, add the onion and garlic, sauté until the onions are translucent.

Transfer the onions and garlic to the slow cooker. Add the browned lamb shanks to the slow cooker.

In the same skillet, mix the beef broth, red wine, and tomato paste until well combined. Bring the mixture to a boil.

Pour this broth mixture over the lamb shanks in the slow cooker. Add carrots, celery, rosemary, thyme, and bay leaves.

Cover and cook on low for 8 hours or until the lamb shanks are tender and the meat is falling off the bone.

Before serving, remove the bay leaves and herb sprigs. Season with additional salt and pepper if needed. Serve the lamb shanks with the vegetable and broth mixture.