For six, buy at least one lamb shank per person and have the butcher cut it in pieces (two or three to the bone). I like to brown mine in a skillet first, but I’m not convinced it’s absolutely necessary. In your slow cooker or casserole (a slow oven of 250°) place the following:
• 1 chopped onion and 3 or 4 chopped garlic cloves
• Carrots (more if you love carrots, less if not)
• 2 sweet potatoes, peeled and chopped into cubes
• A sprig or two of rosemary or thyme, depending on your mood
• 1 can of chopped tomatoes (16 or 32 ounces, depending on how much you like tomatoes and how much “jus” you want to end up with).
• 1 cup of red wine (or white, if it’s all you have in the house)
• ½ cup of broth (chicken, beef or vegetable; I use chicken myself, though water will do if there’s no broth handy)
Once these ingredients are in, I often add some combination of
cumin, cinnamon and/or cloves and ginger. This is jazz—let your
cooking muse guide you. Now place the lamb shanks on top of
the other ingredients, cover and leave it alone for 5 or 6 hours. It’s
done when the meat is falling off the bones.