| 1lbs | Lamb neck bones (or other stew bones) |
| 2 | Or 3 large carrots, cut into chunks |
| 2 | Or 3 Yukon Gold potatoes, cut into chunks |
| 2 cups | Mushrooms (whole or sliced) |
| 1 | Shallot, diced |
| 2 tsp | Worcestershire sauce |
| 1tblsp | Tomato paste |
| 1 pkg | Onion beef soup mix |
| 1tsp | Basil |
| 1 tsp | Thyme |
| 1 tsp | All spice |
| 2 cups | Red wine (Merlot works well) |
| | Water |
| | Salt |
| | Pepper |
| 2 cups | Basmati rice |
You can braise the lamb first, but you don't have to. Throw lamb, carrots, mushrooms, and potatoes into crock pot. Add salt and pepper and toss to mix. Mix all other ingredients in a shaker or bowl (except water and rice). Pour sauce over contents of crock pot and add water until liquid barely covers everything. Let cook for 6-8 hours, then add rice, stirring well. Cover and cook an additional 3 hours.