In a 5- to 6-quart slow cooker, combine frozen vegetables, undrained tomatoes, dried basil and chicken broth. Top with lamb shanks. Spoon pesto over lamb shanks.
Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3 1/2 to 4 1/2 hours. With a slotted spoon transfer lamb shanks and vegetables to a serving platter; discard cooking liquid. Enjoy!