Ingredients

Steps

• Heat the vegetable oil in a large frying pan.
• Coat the lamb shanks in the seasoned flour and sear in the pan until browned.
• Transfer the browned lamb shanks into the slow cooker.
• Deglaze the frying pan with 250ml of red wine and reduce by half.
• Pour the wine reduction into the slow cooker over the lamb.
• Add the sliced onion, rosemary sprigs, bay leaves, and 300ml of stock.
• Cook on high for eight hours until the meat is tender.
• Serve the lamb shanks warm with mashed potatoes.