INGREDIENTS:
2-7 Bone-rack of lamb, trim and keep fat
1 Large onion, diced
4 Carrots, diced
1 Cup celery, diced
2 Medium potatoes, diced
Add all ingredients into a slow cooker and allow to cook at least 7 hours or until Lamb comes off the bone. Overnight or all day would be best. Ladle into bowls and top with fresh rosemary. Serve with crusty French bread.
