Lamb shanks are not the tenderest piece of meat but I have found that by slow cooking them they are  very tender and delicious.Give them a try and let me know what you think.

Lamb Shanks in the Crock Pot:

1 large sweet onion, sliced and separated into rings

4 lamb shanks

1 tsp Worcestershire sauce

1 tsp kosher salt

Freshly ground black pepper

1 tsp olive oil

10 whole, peeled garlic cloves, large ones cut in half

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

1/2 cup strong beef broth

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

1 tsp dried oregano

1 tsp dried basil

1 tsp ground allspice

1 small bay leaf, broken in half

Spread sliced and separated onion rings on bottom of crock pot. Rub lamb shanks with Worcestershire sauce, then sprinkle all over with salt and freshly ground black 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  crock pot on top of the onions. Top with mushrooms and the garlic.
In a bowl, combine  beef broth,tomatoes, spices and the bay leaf. Pour mixture over the vegetables and lamb shanks.
Cook on low for 8 hours or until tender. Taste and adjust seasoning, if necessary.
Serve with pan juices and vegetables.