Slow-Cooked Lamb Shanks

Rehearsal day for me so it's a crock pot recipe. No pics, sorry. This is adapted and shrunk from an About.com recipe.

Braised Slow-Cooker Lamb Shanks
Serves 2

2 lamb shanks
1/2 red onion
1-2 t Bulldog Worcestershire* (or use regular Worchestershire)
dash salt
2 garlic cloves (would have used more but that was all I had)
1-1/2 c beef stock
1 10-oz can diced tomatoes and chilis
1 T mixed Italian green herbs (oregano, basil, thyme, etc.)
1 t ground allspice
1 bay leaf
fat for browning shanks (I used bacon grease)
*Bulldog is an inexpensive brand of Japanese Worcestershire sauce. It's quite different from my standard Lee & Perrins. But if you use regular it will be fine.

Brown the shanks on all sides.

While they are browning, thickly slice both the onion and garlic. If any of the mushrooms are really big, halve or quarter them. Separate the onion and scatter the onion rings at the bottom of the crock pot. (You'll put the garlic and mushrooms on later.)

When the shanks have browned, pour the Worchestershire over and turn the shanks to coat. Put the shanks and any sauce in the crock pot. Lightly salt the shanks. Arrange the garlic slices over. Put in the mushrooms.

Mix the stock, can of tomatoes and chilis (including juice), and spices. Pour over the shanks. The tomatoes will kind of coat the top of the lamb; that's fine.

Cook the heck out of it - all day on low, or until tender.