Braised Venison Shanks

3 beef oxo cubes
750mL water
2 onions
1 can tomatoes
2 Tbsp dried thyme
2 Tbsp dried rosemary
1 Tbsp crushed garlic

Dice onion and then fry on high with generous amount of oil, when going clear add garlic, add the venison shanks and brown. Transfer the shanks to the slow cooker and then deglaze the pan with the oxo cubes/water mix, then transfer to the slow cooker and add remaining ingredients. Cook for 10-12 hours on low, taking the lid off to reduce or add water as necessary. Server with rice or mashed potatoes.