Lamb Shanks with Dill

Light olive oil

2½-3 pounds lamb shanks, cut cross-wise as for osso bucco

1 medium to large sweet onion, cut in half and sliced

4-5 garlic cloves, sliced

3 tablespoons or more celery leaves, chopped

3-4 medium carrots, peeled, cut on an angle,

2 tablespoons fresh dill, finely chopped, plus additional sprigs for garnish

Sea salt

Freshly ground pepper

1 can (15½ ounces) Italian seasoned diced tomatoes

Coat your crock pot and lid with cooking spray. Trim excess fat from lamb shanks.

Heat olive oil in skillet and brown lamb shanks on both sides, about 3 to 4 minutes total.

Into the crock pot place the onion, garlic, celery leaves, carrots, salt and pepper and half the dill. Then add the meat, the remaining dill and pour tomatoes over all. Cook on low at least 6 hours, up to 10 hours. Serve with roasted sweet or white potatoes, noodles or couscous. Garnish with cherry tomatoes and additional dill sprigs.

Serves four.