10 whole, peeled garlic cloves, large ones cut in half
Freshly ground black pepper
1 cup red wine
8 ounces mushrooms, brushed clean, large ones cut in half
1/2 cup strong beef broth
1 can diced tomatoes
1 tsp dried basil
1 tsp dried oregano
1 small bay leaf, broken in half
4 sprigs fresh thyme
1 tsp ground allspice
Method of preparation:
First of all spread sliced and alienated onion rings on bottom of Crockpot.
After that, rub lamb shanks with Worcestershire sauce.
Then sprinkle all over with salt and pepper.
Heat a pan over medium-high heat.
Add olive oil and brown the lamb shanks.
Then place browned lamb shanks, along with any browned bits from the pan, in the slow cooker crock on top of the onions and top with garlic and mushrooms.
Take a bowl mix red wine, tomatoes, basil, oregano, beef broth, thyme, bay leaf and allspice.
Pour the mixture over the vegetables and lamb shanks.
Lightly brown garlic and green pepper in 4 tablespoons of olive oil in a heavy frying pan on the stove. Transfer to crockpot. Add tomatoes, puree, red wine, oregano, basil, salt and sugar.
Mix meatball ingredients thoroughly and form into meatballs. You can either bake these or sauté them in 2 tablespoons of olive oil until brown. Add to sauce and scrape drippings into the sauce also. Stir well and cover. Cook on low for 8 to 10 hours and serve over pasta with Italian bread and more grated Romano.