Ingredients

• 2 tbsp vegetable oil
• 4 lamb shanks
• 100g/3½oz plain flour
• seasoned with salt and freshly ground black pepper
• 250ml/9fl oz red wine
• 1 onion
• sliced
• 3 fresh sprigs rosemary
• 3 fresh bay leaves
• 300ml/½ pint chicken or vegetable stock
• mashed potatoes
• to serve

Directions

• Heat the oil in a large frying pan.
• Dredge the lamb shanks in the seasoned flour and fry in the frying pan for 4-5 minutes
• turning regularly
• or until browned all over. Place the lamb shanks in the slow cooker.
• Deglaze the frying pan with the red wine and continue to cook for 2-3 minutes
• or until the volume of the liquid has reduced by half. Pour the liquid into the slow cooker.
• Add the onion
• rosemary
• bay leaves and stock to the slow cooker. The liquid should cover the meat - add more stock or boiling water if needed.
• Cook on high for eight hours. Serve with mash.