Lamb shanks with rosemary and olives

Lamb shanks with rosemary and olives, Better Homes and Gardens Slow cooker recipes, pg 182

1 pound boiling onions
½ cup pitted Kalamata olives
4 meaty lamb shanks
4 cloves garlic, minced
2 tsp dried rosemary, crushed
½ tsp salt
¼ tsp black pepper
1 cup chicken broth
snipped fresh parsley for garnish

In a 5-6 qt slow cooker, place the onions and olives. Arrange the lamb in the cooker. Sprinkle with garlic, rosemary, salt and pepper. Pour broth over all.

Cover and cook on low-heat setting for 11 to 12 hours or on high setting for 5 ½ to 6 hours.

Use a slotted spoon to transfer lamb, onions and olives to a serving dish. Reserve cooking juices. Skim fat from juices. If desired, strain juices and serve with the meat.

How I did it: I used two large onions, sliced into slivers. I used three large sprigs or fresh rosemary. I used lamb shoulder chops instead of shanks. Once cooked, I shredded the lamb, strained the broth and added the lamb back to the cooking juice.

It was ok. I would use more pungent olives than Kalamata (green maybe?) and add some red wine or balsamic vinegar to make it more savory.