Source: dLife

Melt-in-your-mouth Mediterranean-style lamb shanks slow cooked with onions.

Servings

1 lb Onion, boiler, fresh , peeled
4 oz pitted calamata olives , 1/2 cup
4 lb Lamb, leg, shank half, lean, raw, choice, 1/4"trim (about 4 pounds or meaty veal shank crosscuts about 3 pounds)
4 medium garlic cloves , minced
2 tsp dried rosemary , crushed
0.25 tsp salt
0.25 tsp black pepper
1 cup chicken broth, low sodium
6 parsley sprigs , snipped

1 Place onions, olives, and meat in slow cooker. Sprinkle with garlic, rosemary, salt, and pepper. Pour chicken broth over all.
2 Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5 1/2 to 6 hours.
3 With a slotted spoon, transfer the meat, onions, and olives to a serving platter. Skim fat from cooking liquid. Strain liquid and pass with the meat (optional). Sprinkle with parsley.

Purchase lamb foreshanks, which are smaller than hindshanks, for this dish.