Cook lamb shanks in a crockpot by preparing the lamb with a rub, browning it in a skillet and cooking it in a crockpot on low for up to eight hours. It can be served right away or refrigerated so that the excess fat can be scraped off, then reheated and served.
Before cooking lamb shanks in a crockpot or slow cooker, prepare the meat by rubbing it with Worcestershire sauce, salt and pepper. Add some olive oil to a skillet, and brown the lamb shanks over medium-high heat. Immediately move the meat to the crockpot, and add 1/2 cup of red wine, 1/2 cup of beef broth, 1 can of diced tomatoes, 1 onion and 10 garlic cloves. Add some spices as well such as 1 teaspoon of oregano, basil and allspice, 4 sprigs of thyme and 1 bay leaf. Cook the meat for at least six hours, and serve.
Alternatively, instead of rubbing the lamb shanks with Worcestershire sauce, dip them in a flour, salt and pepper mixture before briefly frying them in oil. After placing the meat in the crockpot, add red wine to the pan used to brown the lamb and cook for three minutes. Pour the liquid over the lamb. Add onion and herbs to the slow cooker, and cook on low for eight hours.