6 lamb shanks
garlic cloves
3 teaspoons salt
1/2 teaspoon freshly-ground black pepper
3 onions
4 small carrots
4 celery stalks
2 bay leaves
1 teaspoon oregano
1 teaspoon thyme
1/2 cup dry white wine
1 can tomato paste - (8 oz)
Directions: one line for each direction. When saved the lines will be numbered.
Rub lamb shanks with garlic and season with salt and pepper. Place vegetables in bottom of removable liner; add meat and all other ingredients. Place liner in base. Cover and cook on LOW 8 to 10 hours, HIGH 4 to 5 hours or AUTO 6 to7 hours.
