– 1 onion, sliced and separated into rings.
– 4 lamb shanks.
– 1 tsp. Worcestershire sauce.
– 1 tsp. salt.
– 1 tsp. pepper.
– 1 tsp. olive oil.
– 10 whole, peeled garlic cloves.
– 1/2 pound of mushrooms – if large, cut in halves or quarters.
– 1 C. red wine.
– 1/2 C. strong beef broth.
– 1 can (14 oz.) diced tomatoes. (approx. 1 3/4 cups)
– 1 tsp. each of dried oregano, dried basil, dried thyme, (if fresh, use twice as much) plus 1 tsp. ground allspice.
– 1 small bay leaf.

Spread sliced and separated onion rings on bottom of crockpot. Rub lamb with Worcestershire sauce and sprinkle with salt and pepper. Add olive oil to a heavy skillet and brown the lamb. Put the lamb and the browned bits in the crockpot on top of the onions. Put the garlic and mushrooms on top of the shanks. In a bowl, combine red wine, beef broth, tomatoes, oregano, basil, thyme, allspice and bay leaf. Pour this over the vegetable and lamb shanks.

Cook on low for 8 hours or until tender. This can be prepared a day in advance and refrigerated, so fat can be scraped off before reheating and serving if a leaner meal is desired.

This makes enough to feed four.