Dust the lamb shanks in the seasoned flour, shaking off any excess. Brown the shanks in a dash of oil in a heavy-based frying pan. Transfer to a slow cooker.
Add a dash more oil to the pan and brown the onions well. Add the rosemary and garlic and toss in the heat until fragrant.
Add the stock and wine, stirring to lift any sediment from the bottom of the pan. Bring to the boil before pouring over the lamb shanks and cover with the lid.
Cook on low for 5-7 hours or high for 3-4 hours. Serve the shanks with your favourite vegetables.
Oven cooking instructions
Prepare the casserole as above, adding an extra 1 cup of beef stock. Cook in a lidded ovenproof dish at 160ºC for 120 minutes.
Simmer the lamb shanks gently and taste them to see if they’re ready. When it’s done the meat should be tender enough to fall from the bone with a fork.
Best lamb cuts for casseroling or braising: Diced lamb forequarter, forequarter chops, shanks, frenched shanks, neck chops, lamb topside, leg (bone-in), shoulder (bone-in), easy carve (leg or shoulder bone out), boned and rolled shoulder or leg.