Want to do very little prep yet have a wonderful meal waiting when you get home from work? This recipe is for you. Meaty lamb shanks (look for hind shanks which are bigger than foreshanks) are browned and then tossed into the slow cooker. Deglaze the pan with a big batch of chopped onions, celery and carrots - don't worry about cutting technique, just hack 'em up - and a bottle of red wine.
Reduce the mixture by one-quarter to one-third, about 8 minutes. Then add 4 quartered oranges, sliced ginger, thai bird chiles, soy sauce and brown sugar (it was a little sweet with the brown sugar so you could substitute fish sauce or coconut aminos and maybe some sweet potatoes if you wanted to make it paleo-compliant), stir to combine, and dump the whole mixture into the slow cooker on top of the shanks. Let it cook for 8+ hours, until the meat is falling off the bones; you really cannot mess this up by overcooking it.
The basic recipe came from "Simply Ming One Pot Meals," though I customized it by using a slow cooker rather than the 3+ hours in a Dutch oven on the stovetop as he calls for.
This dish has a lot of great flavors in every bite; go for a wine that can stand up to it. A new world syrah or perhaps a Zinfandel on the lighter end would go very nicely.