LAMB SHANKS WITH ROASTED VEGETABLES

4 large lamb shanks, cracked
4 cloves garlic, split
1/2 tsp salt
1 tsp pepper
1 medium onion, thinly sliced
1/3 pound baby carrots, cut in thin strips
2 stalks celery, cut in 2-inch strips
2 whole bay leaves, crumbled
1 tsp oregano
1 tsp thyme
1/2 cup dry white wine
3 large beefsteak tomatoes, diced
1 cup lemon juice

Rub lamb with garlic and season with salt and pepper.

Brown shanks in hot oil in a fry pan. Place vegetables in the bottom of crock pot stoneware. Add meat and all other ingredients.

Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours.