sorry for the delay. Here is recipe:
Rub shanks with oil, pepper, salt, garlic and onion powder, oregano. Brown on hot (420-450*) grill for 12 or so minutes, turning every 4 minutes. Put in crockpot on high heat with 4 cups water, I pour hot water over tray to get all grease and spices. Add a few tablespoons each of ketchup and mustard, , add a cup of red wine, one fresh diced tomato. Turn to low heat after one hour on high. After 5 hours, add onions, carrots, (red beets optional-not sure they added much), more spices: crushed red pepper, garlic, black pepper. Remove at 6 hours and eat! Served with roasted potato (i don't love them mushy in the crockpot with the meat but you can...), asparagus, orange peppers, and corn english muffin.
all that stuff you can't chew melts in the pot. Seperate leftover meat from gristle and unedible stuff while it is warm and store with the deliscious broth. Enjoy shanks and no one will believe you when you tell how good they are!