2.5 lbs meaty lamb shanks, sliced as for osso bucco
1 28 oz can plum tomatoes
2 large yellow onions, sliced
at least six cloves garlic, minced
1/2 cup red wine
1/2 tsp cumin
small pinch of cinnamon
1 tsp oregano
1 tsp rosemary
Brown lamb in olive oil. Remove to cooker. Brown onions and garlic, also remove to cooker. Deglaze pan with wine, stirring to mix drippings in. Put wine in cooker with tomatoes and spices. Cook, low for about 7-8 hours.
Before serving, correct for salt and pepper, stir in a tablespoon or two of chopped fresh parsely. Serve over cooked orzo pasta, with some good feta cheese on top.