Robust Leg of Lamb

RECIPE INGREDIENTS:
3- to 4-pound leg lamb
1 tablespoon kosher salt (or 1 teaspoon of regular salt)
1 teaspoon fresh ground pepper
1 tablespoon ground dried rosemary
1/4 cup red wine
1/4 cup vegetable broth
4 cloves garlic
1/2 cup pitted prunes
8 shallots, peeled
1. In a large mixing bowl, combine the salt, pepper and rosemary. Roll the leg of lamb in the mixture and rub into the surface of the meat.

2. With the point of a sharp paring knife, create deep,1/2-inch incisions, approximately two inches apart, all over the surface of the leg of lamb. Peel and quarter the cloves of garlic, lengthwise, to create spears. Insert the spears of garlic all over the surface of the lamb.

3. Peel the outer skin from the shallots and place in the bottom of a 4 1/2 quart slow cooker. Place the leg of lamb on the shallots. Sprinkle the prunes and any leftover garlic around the lamb and then pour the vegetable broth and red wine over it. Cover and set cooker to high for 6 hours.

4. Just before serving, remove the bone using tongs (the meat will practically fall off the bone.) Pull meat apart, serve over rice (or with potatoes) and finish with the au jus spooned from the pan.