Ingredients:
1 large bone-in lamb shank
2 large carrots, chopped in bite sizes
3 medium Russet potatoes, chopped in bite sizes
2 stalks celery, sliced
1 green bell pepper, seeded and sliced
1 large sweet yellow onion, sliced
2 bay leaves
2 tsp fresh rosemary leaves, chopped
2 tsp garlic, diced
2 cups red Port wine
2 cups beef stock
2 tsp brown sugar
2 tbsp olive oil
1 tbsp kosher salt
½ tsp fresh ground pepper

Directions:
1. Heat the olive oil in an iron skillet over medium high heat
2. Cube and season the lamb shank meat with salt and pepper
3. When the oil just begins to smoke, sear the cubed lamb until browned on all sides
4. Place the cubed meat, and the lamb shank bone in a crock pot or other slow cooker set to high
5. Remove the grease from the skillet and add the wine, beef stock, and brown sugar and stir gently bringing it to a low boil
6. Pour the mixture over the lamb shank
7. Add the carrots, potatoes, green pepper, onion, celery, garlic, bay leaves and rosemary
8. Add water, if needed, to cover the contents
9. Cook two hours on your slow cooker’s high setting, then reduce to medium or low, depending on your slow cooker, for the remainder of the cooking period, usually 4-6 hours, or until the vegetables are tender.