4 lamb shanks - 3/4 to 1 lb. each salt and pepper flour 1 large onion, thinly sliced 1 medium green pepper, seeded and cut in strips 1 cup tomato sauce 1 clove garlic, minced 1/3 cup dry white wine or chicken broth 1/2 teaspoon salt 1/2 teaspoon oregano leaves 1/4 teaspoon sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon dry rosemary 1 teaspoon grated lemon peel 1 tablespoon chopped parsley crumbled feta cheese (optional)
Sprinkle lamb shanks lightly with salt and pepper, coat lightly with flour, and arrange in crockpot. Scatter onion and green pepper over the top. In a medium size bowl, combine tomato sauce, garlic, wine, salt, oregano, sugar, cinnamon, and rosemary; pour over meat. Cook on low for 8 hours. To serve, remove lamb to platter and keep warm. Remove excess fat from juices. Pour juices over lamb or if you prefer, thicken sauce and pour over lamb. Garnish with lemon peel and parsley and sprinkle with feta, if desired.