Lamb Shanks with Garlic & Herbs

Ingredients:

6 (1 pound lamb shanks)

1 tsp. salt

½ tsp. pepper

10 garlic cloves, peeled

1 tsp. dried rosemary

1 tsp. dried thyme

1 large onion, chopped (1 cup)

¼ cup dry white wine

½ cup diced tomatoes in juice

1 (14 ½ oz.) beef broth

3 tbsp. thicken Thin

¼ cup chopped fresh parsley

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Directions:

1. Season lamb with salt and pepper; arrange in a 4 ½ quart or larger crock pot with meaty sides down. Add garlic, rosemary, thyme, onion, wine, tomatoes and broth. The bone end of the shanks should be exposed slightly above the liquid. Cover and cook until lamb is very tender; about 8-9 hours on low or about 5 hours on High.

2. Transfer lamb to a serving platter and cover. Remove and discard herb sprigs; remove garlic and mash with a fork; then return to broth and whisk in thickener until smooth. Pour over lamb. Serve, sprinkled with parsley.