Method
1. Season the lamb shanks with salt and pepper.
2. In a large skillet, heat olive oil over medium-high heat and sear the lamb shanks on all sides until they are browned. Transfer them to the slow cooker.
3. In the same skillet, add the chopped onion, carrots, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.
4. If using, pour the red wine into the skillet to deglaze, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
5. Transfer the sautéed vegetables and wine (if using) to the slow cooker with the lamb shanks.
6. Pour the jar of Ozganics Tomato & Basil Pasta Sauce and the beef or vegetable broth over the lamb and vegetables.
7. Add the rosemary and thyme sprigs and cover the slow cooker and cook on low for 7-8 hours, or on high for 4-5 hours, until the lamb shanks are tender and falling off the bone.
8. Remove the rosemary and thyme sprigs from the slow cooker. Taste the sauce and adjust the seasoning with salt and pepper if needed.
9. Serve the lamb shanks with the sauce and vegetables, garnished with fresh parsley.
