Slow-Cooked Lamb in Red Wine with Rosemary

I know this will come as a shock to some, but I finally had my first experience with a crock pot the other day. The concept seemed a little odd and stressful to me.

But you're thinking: Isn't it supposed to be quick and easy? The perfect answer to a warm meal on a hectic evening?

Well, it is. But in my mind, I was afraid of overcooking, or worse still, undercooking. If I wasn't there to watch it, how could I be sure everything would be okay? What if it cooked so long that it was like leather when we tried to bite into it? Or what if it was as red as a nose raw with cold when we sat down for supper?

It was none of that. My anxiety was unfounded....and it appears I may have control issues. ;)

If you have any lamb lovers in your family, this is a must. Stephen is head-over-heels for lamb -- as am I -- and we try to have it as frequently as possible. This makes it just a little bit easier.

Slow-Cooked Lamb in Red Wine

2 T. olive oil

2 lamb shanks

24 pearl onions

2 medium-sized carrots, sliced

3/4 lb. crimini mushrooms, sliced

1 - 14 oz. can stewed tomatoes

2 c. red wine

5 garlic cloves, minced

1 - 2 T. fresh rosemary, minced

1 t. parsley, dried or fresh

1 t. thyme, dried or fresh

Heat olive oil in a large saucepan over medium heat. Add lamb shanks and brown on both sides, turning frequently, about 5 minutes each side.

Place pearl onions in a pot of boiling water and boil for 3 minutes. Drain water and let cool a bit. Cut ends of each onion and slide out of peel.

Place lamb and onions in crock pot.

Sautee carrots and mushrooms in pan with lamb fat for about 5 minutes. Pour into all veggies into crock pot, including tomatoes.

Put remaining ingredients into a small bowl and let marinate for 5-10 minutes. Then, pour all of the wine mixture into the crock pot.

Cook on HIGH for about an hour; reduce heat to LOW and let cook 6-7 hours.

It is done when the meat slides off the bones. (The best part!) Great with mashed potatoes to soak up all the juices.