Ingredients:

• 4 lamb shanks
• 2 tablespoons olive oil
• 2 onions, finely chopped
• 3 cloves garlic, minced
• 1 carrot, diced
• 2 celery stalks, diced
• 1 cup beef broth (additional for sauce if needed)
• 2 cups beef broth
• 1 can (14 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary, chopped
• Salt and pepper to taste

Directions:

1. Preheat the oven to 325°F (163°C).
2. Season the lamb shanks with salt and pepper.
3. In a large oven proof pot, heat the olive oil over medium-high heat and brown the lamb shanks on all sides.
4. Remove the shanks and set aside.
5. In the same pot, add onions, garlic, carrot, and celery.
6. Sauté until softened.
7. Add 1 cup of beef broth to deglaze the pot, scraping up any browned bits from the bottom.
8. Stir in another 2 cups of beef broth, diced tomatoes, tomato paste, thyme, and rosemary.
9. Bring to a simmer.
10. Return the lamb shanks to the pot, cover, and transfer to the oven.
11. Braise in the oven for 2 to 2.5 hours, or until the meat is tender and falls off the bone.
12. Adjust seasoning with salt and pepper, and serve hot.

Prep Time: 20 minutes | Cooking Time: 2.5 hours | Total Time: 2 hours 50 minutes
Kcal: 450 kcal | Servings: 4 servings

Total : 8 hrs 20 mins
Prep : 20 mins
Cook: 8 hrs
Yield : 4 servings

Ingredients
1 sweet onion (sliced, separated into rings)
4 lamb shanks (rinsed, patted dry)
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt
Dash of black pepper (freshly ground)
1 teaspoon olive oil
10 garlic cloves (whole ones cut in half, peeled)
8 ounces mushrooms (brushed clean, cut in half)
1 (14-ounce) can tomatoes (diced)
1 teaspoon oregano (dried)
1 teaspoon basil (dried)
4 springs thyme (fresh)
1 teaspoon allspice (ground)
1 small bay leaf (broken in half)
4 tablespoons Mushroom Soup & Seasoning Mix
* Leave as it makes the sauce too watery
1/2 cup red wine*
1/2 cup beef broth (double-strength)*

Steps to Make It
Gather your ingredients.
Spread sliced and separated onion rings on the bottom of the slow cooker.
Rub lamb shanks with Worcestershire sauce, then sprinkle all over with salt and pepper.
Heat a heavy skillet over medium-high heat.
Add olive oil and brown the lamb shanks.
Place browned lamb shanks, along with any browned bits from the skillet, in the slow cooker, on top of the onions.
Top with whole garlic cloves and mushrooms.
In a medium bowl, mix together 1 can tomatoes, 1 teaspoon oregano, 1 teaspoon basil, 4 sprigs thyme, 1 teaspoon allspice, 1 bay leaf and a 1/2 cup of red wine*, 1/2 cup beef broth*.
Pour mixture over the vegetables and lamb shanks.
Cook on low for 6 to 8 hours or until tender.
Taste and adjust seasoning if necessary.
Add Mushroom Soup & Seasoning Mix about 30 min before ready.
Serve with pan juices and vegetables.
Enjoy.

Tips
You may wish to make this a day ahead of time and refrigerate.
This way you can easily scrape off the excess fat from the gravy before reheating and serving.