kryptonjohn:

 

We're hosting a joint dinner party this Friday (well, we're doing the main course then moving everybody next door to the neighbour's for dessert) and our course is slow cooked lamb shanks. Need to feed 12, estimating 1.5 shanks per person to account for the gluttons so we're borrowing a couple of slow cookers and will likely have three of them lined up.

 

For big numbers my approach to shanks is to turn the oven into a slow cooker. Put all the ingredients into an oven tray.  Cover with foil - tight around the edges.  Into the over on a low temperature for a long cook.  Friends used to have a cafe and they did shanks that way.

I've done a beef shin curry for a cul-de-sac party (about 20 people) that way too.