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1
Rub lamb shank with ample amount of sea salt, pepper, Cheyenne pepper and two tea spoons of olive oil.
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2
Let it sit in a zip-loc bag over night or for 8 hours.
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3
Dice several bulbs of garlic and put into fry pan.
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4
Dice one sweet onion.
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5
Dice golden and red potatoes in halves or thirds.
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6
Dice carrots.
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7
Throw the diced items into the fry pan at medium and stir occasionally so items are evenly golden brown.
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8
Remove diced items and place them in the crock pot.
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9
Take the lamb shank and place in fry pan at medium high rotating it enough to get the outside a light golden brown as to seal juices inside.
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10
Remove the lamb shank from pan and place on a hard surface (cutting board) and make slits in the shank with a knife.
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11
1 Press the remaining fresh slices of garlic and rosemary into the slivers (a garlic slice in one sliver and a small fig of rosemary in another sliver).
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12
Place shank into crock pot.
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13
Take a bottle of your favorite red wine and pour just enough into the pan to break down the brown bits in the pan and gather other vegetable residue into the wine.
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14
Pour the wine from the pan into the crock pot with the lamb (add a little more wine from the bottle if you wish).
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15
Add a cup of water to the mix in crock pot and gently stir.
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16
Add a pinch of cumin and three or four bay leaves into mix and gently stir.
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17
Cook lamb shank for 10 hours in crock pot until done.
