Williams-Sonoma and Food & Wine have simple and easy to follow recipes for slow-cooker braised lamb shanks. Williams-Sonoma's recipe uses tomatoes, while Food & Wine's is flavored with lemon and dill.
To make the Williams-Sonoma recipe, stir in a slow cooker 1 diced onion, 2 diced celery stalks, 2 peeled and diced carrots, 3 crushed garlic cloves, 2 cups chicken stock, 1 cup peeled, seeded and chopped tomatoes, 2 tablespoons tomato paste, 1 teaspoon chopped fresh thyme and 1 bay leaf. Season 4 lamb shanks with salt and pepper. In a skillet, heat 2 tablespoons olive oil, and brown the lamb shanks all over. Move to the slow cooker. Add 1 cup red wine to the skillet, bring to a simmer, and scrape any brown bits off the bottom. Add to the slow cooker, cover, and cook on high for six hours.
To make Food & Wine's recipe, season 4 lamb shanks with salt, pepper and 2 tablespoons flour. In a skillet, heat 1 tablespoon oil, and cook the lamb shanks until brown all over. Move the lamb to a slow cooker, and add 2/3 cup chicken broth, 4 dill sprigs, 2 thinly sliced garlic cloves, 1 thinly sliced onion and 1 thinly sliced lemon. Cover, and cook for four hours. Remove the shanks, and skim the fat off the cooking juices. Stir in 1 teaspoon dill, 1 tablespoon lemon juice, and salt and pepper to taste. Spoon over the lamb, and sprinkle with 1/2 cup crumbled feta cheese.