Ingredients



Marinade

4 garlic cloves, crushed2 basil leaves, finely chopped1 tablespoon celery seeds1 tablespoon freshly ground black pepper1 teaspoon ground cumin1 teaspoon salt
1⁄4 cup dry sherry
1⁄4 cup plus 2 tablespoons olive oil, divided1⁄4 my version cup red wine vinegar  

Lamb

1 (2- to 3-pound) leg of lamb, preferably Ranchline All Natural
Boneless1 medium yellow onion, chopped2 carrots, peeled and chopped2 celery stalks, chopped2 tablespoons olive oil2 garlic cloves, crushed2 cups dry red wine3 tablespoons butter  



Instructions


1. Make the marinade: Combine the garlic, basil, celery seeds, black pepper, cumin, salt, sherry, up        olive oil, and vinegar in a large bowl and mix well. Place the leg of lamb in a large zip lock bag,          add the marinade, and refrigerate overnight.

2. Make the lamb: The next day, heat 1 tablespoon of the olive oil over medium heat in a large skillet      and saute the onion, carrots, and celery until the carrots are slightly soft, 5 to 10 minutes. 
    Transfer the vegetables to a slow cooker.

3. Remove the lamb from the bag and pat dry. Discard the marinade. Heat the remaining tablespoon        of olive oil in the same skillet over medium heat and sear the lamb on all sides until well browned,      about 10 minutes. When done, transfer the lamb to the slow cooker.

4. Saute the garlic in the same skillet over medium heat until soft, about 3 minutes, and then deg laze      the skillet with cup of the wine. Pour this mixture over the lamb. Add the remaining 1 cups wine        to the slow cooker and reduce the heat to low. 
    Cook until the lamb is just falling apart, about 8 hours. 
    When the lamb is done cooking, remove it from the slow cooker and pull it apart.

5. Strain the slow cooker liquid into a saucepan and bring to a boil. Add the butter and stir until              melted. Spoon this sauce over the lamb.