6 Lamb Shanks or Chops 3 Tbsp Feta and Herb Dipper 2 Tbsp Garlic and Herb or Vera Cruz Pepper Olive Oil 1 medium Onion, medium diced 2 Celery Stalks, medium diced 3 Carrots, medium diced 1 lb small Potatoes 1 tsp Cumin Sea salt Fresh ground Black Pepper 2 tbsp Bruschetta Herb Blend 2 cup Dry Red Wine 3 c. Beef Broth 28 oz can crushed Tomatoes 2 Cinnamon Sticks 4 Thyme Sprigs 2 Rosemary Sprigs
1. Rub lamb with Feta and Herb Dipper. Heat the oil in a Dutch Oven over medium high heat, in two batches, sear each side of the lamb 3-4 minutes. Set lamb aside once seared. 2. Add in onion, celery, and carrots and cook 3-4 minutes until onions start to become translucent. Add in potatoes, salt, pepper and herb blend. Add in wine and scrape up the the brown bits in the pot. 3. Add the broth, tomato, cinnamon, thyme and rosemary. Add the lamb back in. Cover the Dutch oven and bake 2 1/2 hours. 4. Remove from the oven and let cool 10 mins, serve over rice if desired.