Ingredients

• 3 -4 lbs lamb shanks, bone cracked (usually 4)
• fresh ground pepper
• 1 medium onion, chopped
• 1 red bell pepper
• 1 cup sliced celery
• 1 (8 ounce) box frozen artichokes or 1 (12 ounce) can artichokes, drained
• 1 cup drained sliced black olives
• 1 (14 1/2 ounce) can diced tomatoes
• 1 1/2 tablespoons red wine vinegar
• 1 1/2 tablespoons cornstarch
• 2 tablespoons chopped parsley

Instructions

1. In a 4 1/2 quart, or larger, electric crock pot, combine onion, bell pepper, celery, artichoke hearts,and olives.

2. Rinse shanks and pat dry.

3. Sprinkle all over with pepper.

4. Place shanks in pot on top of vegetables.

5. Add tomatoes with juice, add vinegar.

6. Cover pot and cook until lamb is very tender.

7. About 6-7 hours on low, less time on high.

8. Remove shanks to a bowl and keep warm.

9. Skim and discard fat from cooking liquid Turn crock pot to high.

10. Mix cornstarch with 1 1/2 tablespoons water and pour into crock pot.

11. Stir often until sauce bubbles (about 10 minutes).

12. Spoon sauce and vegetables over lamb.

13. Garnish with parsley.