Lamb shanks are an economical cut of meat and should not be available at any grocery that stocks lamb. It is a fairly tough cut of meat, though, and require a little special treatment. Slow cooking in a crockpot is an excellent way to tenderize any meat and the marinade in this recipe really helps a lot with this while preserving the wonderful, rich flavor.
First, the cast of ingredients:
2 lamb shanks
1 onion, sliced medium thin
1 tsp Worcestershire sauce
1/2 tsp kosher or sea salt
1/2 freshly ground black pepper
1 tsp olive oil
5-6 whole, garlic cloves,
4 ounces cleaned mushrooms, halved
3/4 cup red cooking wine
1/2 cup strong beef broth
1 (14 ounces) can diced tomatoes
1 tsp dried oregano
1 tsp dried basil
1 tsp dried thyme
1 tsp ground allspice
Chop and slice the veggies as specified above and shown here:
Heat a heavy skillet over medium-high heat. Add olive oil and brown the lamb shanks.
Separate the onion rings and place in bottom of crockpot. Place browned lamb shanks, along with any tasty scrapings from the skillet, into the crockpot on top of the onions.
Top with garlic and mushrooms.
In a bowl, mix together the wine, beef broth, tomatoes, oregano, basil, thyme, allspice, and bay leaf. Pour mixture over the vegetables and lamb shanks.