Slow Cook:8 hrs to 9 hrs (low) or 4 to 4-1/2 hours (high)
Lamb Shanks with Three-Olive Sauce
In a small bowl combine oregano, dried rosemary, salt, black pepper, and crushed red pepper. Sprinkle herb mixture over lamb shank pieces; rub in with your fingers.
In an extra-large skillet heat oil over medium-high heat. Add lamb shank pieces; brown on all sides, working in batches if necessary. Transfer lamb shank pieces to a 5- to 6-quart slow cooker. Sprinkle lamb evenly with garlic. Pour broth and wine over mixture in slow cooker.
Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.
Using a slotted spoon, transfer meat to a serving platter; cover to keep warm.
For sauce, pour cooking liquid into a glass measuring cup; skim off fat. Measure 2 cups of the cooking liquid; pour into a small saucepan. In a small bowl stir together the cold water and cornstarch. Stir into saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in Kalamata olives, Spanish olives, black olives, and lemon juice.
Serve meat with sauce and, if desired, mashed potatoes. If desired, sprinkle with cheese and fresh rosemary.