Yield: 6 servings

Ingredients:

• 2 lamb shanks
• 1 medium onion, diced
• 3 large carrots, cut into chunks
• 1 large stalk celery, diced
• 4 medium potatoes, cut into chunks
• 4 cups water
• salt and pepper to taste
• 1 bay leaf
• 1 tsp. thyme
• 1/2 cup frozen green peas

Directions:

Put lamb shanks in a crock pot with 2 cups of water and let cook for several hours until lamb falls off the bone. Pull apart meat with a fork and add it, the broth and all other ingredients except the green peas in a large pot. Simmer on medium low until vegetables are tender. Add green peas and cook an additional 5 minutes. Thicken the broth with a mixture of 2 tbsp. of cornstarch and 1/4 c. water.