Crockpot Lamb/Goat Shanks

Ingredients:

1 sweet onion, sliced and separated into rings

4 lamb or goat shanks or a combination

1 tsp Worcestershire sauce

salt

ground black pepper

1 tsp olive oil

2 tsp minced garlic

8 ounces mushrooms, brushed clean, large ones cut in half

1 cup red wine

1/2 cup beef or chicken broth

1 (14 ounces) can diced tomatoes (about 1 and 3/4 cups)

1 tsp dried oregano

1 tsp dried basil

1 tsp ground allspice

1 small bay leaf, broken in half

Preparation:

Spread sliced and separated onion rings on bottom of crockpot.

Rub shanks with Worcestershire sauce, then sprinkle all over with salt and pepper.

Heat a heavy skillet over medium-high heat. Add olive oil and brown the shanks. Place browned shanks, along with any browned bits from the skillet, in the slow cooker crockpot on top of the onions. Top with garlic and mushrooms.

In a bowl, combine red wine, beef broth, tomatoes, oregano, basil, thyme, allspice, and bay leaf. Pour mixture over the vegetables and shanks.

Cook on low for 8 hours or until tender. Taste and adjust seasoning, if necessary.

Serve with pan juices and vegetables.