Source: dLife

Lamb shanks with pesto sauce captures the essence of the Meditteranean.

Servings

16 oz Italian blend frozen vegetables
14.5 oz canned unsalted diced tomatoes
1 tsp dried basil , crushed
14 oz chicken broth, low sodium
3 lb Lamb, leg, shank half, lean, raw, choice, 1/4"trim
0.33 cup Sauce, pesto, with basil, refrigerated

1 In a 5- to 6-quart slow cooker, combine frozen vegetables, undrained tomatoes, dried basil and chicken broth. Top with lamb shanks. Spoon pesto over lamb shanks.
2 Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3 1/2 to 4 1/2 hours. With a slotted spoon transfer lamb shanks and vegetables to a serving platter; discard cooking liquid. Enjoy!

Serve the lamb sprinkled with shredded lemon peel and snipped parsley.