Ingredients:

• 2 tbspolive oil
• 4(1kg) french-trimmed lamb shanks
• 1/2 cup(75g) plain flour
• 2medium (300g) brown onions, chopped
• 2medium (240g) carrots, chopped
• 4 clovesgarlic, crushed
• 2tablespoons tomato paste
• 1 cup(250ml) red wine
• 2 cups(500ml) salt-reduced beef stock
• 2400g cans chopped tomatoes
• 2 tbspsugar
• 1bouquet garni

Method:

Step 1
Heat half the oil in a large frying pan. Toss lamb in flour that has been seasoned with salt and pepper; shake away excess. Cook lamb over high heat until browned all over; transfer to the bowl of a slow cooker.

Step 2
Add remaining oil to the same pan with onions, carrots and garlic; cook, stirring, over medium heat for about 2 minutes or until the onion is starting to soften. Add the tomato paste; cook, stirring, for a further minute.

Step 3
Add the wine to the pan; bring to the boil. Stir in stock, undrained tomatoes, sugar and bouquet garni. Bring to the boil; pour over the lamb in the slow cooker, making sure the lamb is covered by the liquid. Cover; cook for 6-8 hours on the low setting or until lamb is soft and falling off the bone.

Step 4
Remove the lamb from the slow cooker; cover to keep warm. Turn the cooker to the high setting; cook, uncovered, for about 30 minutes or until sauce thickens slightly. Remove any fat from the surface. Serve the lamb with the sauce, instant polenta and steamed green vegetables, if desired.