Lamb Crockpot Recipe

• 1 sweet Onion (sliced and separated into rings)
• 4 Lamb Shanks
• 1 tsp Worcestershire Sauce
• 1 tsp Kosher Salt
• 1 tsp Black Pepper (ground)
• 1 tsp Olive Oil
• 10 cloves Garlic (halved)
• 240 gm Mushrooms (halved)
• 1 cup Red Wine
• ½ cup strong Beef Broth
• 1¾ cup Tomatoes (diced)
• 1 tsp Dried Oregano
• 1 tsp Dried Basil
• 4 Thyme Sprigs
• 1 tsp Allspice (ground)
• 1 small Bay Leaf (broken in half)

• Layer the onion rings in the crockpot.
• Apply worcestershire sauce on the lamb shanks and thereafter shake salt & pepper over it.
• Heat oil in a heavy bottom pan and fry the lamb shanks until brown in colour.
• Lay the lamb shanks on top of the onions in the crockpot and put mushroom and garlic over it.
• Take red wine, beef broth, tomatoes, oregano, basil, thyme, allspice, and bay leaf in a bowl and blend well.
• Add wine mix to the meat and cook for about 8 hours on low flame.
• Flavor with salt and pepper to taste.
• Serve hot.