|Braised Lamb Shanks|
Shanks are also perfect for a slow-cooker. Cook on high for 6 hours or until the meat is fall-off-the-bone tender.
In a large skillet, brown lamb in oil. Remove and set aside. Add onion and garlic. Saute until tender. Stir in flour; cook and stir for a minute. Add bouillon and water. Stir to dissolve. Return lamb to pan. Add remaining ingredients and bring to a boil. Reduce heat, cover and simmer for 1 1/2 hours or until meat is tender.