A hearty and flavorful lamb shank recipe, slow-cooked to perfection with a medley of herbs and vegetables.
Heat a skillet over medium-high heat and add the olive oil.
Ensure the skillet is hot before adding the oil to prevent sticking.
Sear the lamb shanks in the skillet until browned on all sides.
This step locks in the juices and enhances the flavor of the lamb.
Transfer the lamb shanks to the slow cooker.
Arrange the shanks in a single layer for even cooking.
In the same skillet, sauté the onions and garlic until fragrant.
Use the same skillet to retain the flavors from the lamb.
Add the mushrooms to the skillet and cook until slightly softened.
Stir occasionally to ensure even cooking.
Combine the red wine, Worcestershire sauce, crushed tomatoes, oregano, basil, thyme, and bay leaf in a mixing bowl.
Mix thoroughly to blend the flavors.
Pour the mixture over the lamb shanks in the slow cooker.
Ensure the lamb shanks are fully covered with the sauce.
Cook on low heat for 6-8 hours until the lamb is tender.
Check occasionally to ensure the sauce doesn't dry out.
Remove the bay leaf before serving.
Bay leaves are not edible and should be discarded.
Serve the lamb shanks with the sauce poured over and your choice of sides.
Garnish with fresh herbs for a vibrant presentation.
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