Slow Cooked Lamb with Root Vegetables

- pair with Holly's Hill Vineyards
Petit Patriarche

4 Lamb Shanks 
1 Onion, chopped
3 Carrots, chopped
1 Fennel bulb, sliced 
4 Celery stalks, chopped
2 Cups red wine
3 oz. Tomato paste
1 Small handful thyme
1 Sprig rosemary
2 tsp. Capers 
Salt
Pepper

Brown the lamb in an oven set at 400°F (about 20 minutes).  Meanwhile, add the rest of the ingredients to a crock pot or other slow cooking vessel. Place the lamb on top of the vegetables. Cook on low 6 to 8 hours. Add more wine if necessary to keep meat from drying out.