Method

• Pat the lamb shanks dry and season with salt and pepper.
• Heat olive oil in a pan. Sear off lamb shanks on all sides, remove meat, lower heat, add onions and toss to cook slightly (approx 1-2 mins). Add beef stock, stir briefly (this will help loosen any remaining flavours from searing the meat)
• Add shanks and all remaining seasoning to slow cooker, pour the stock/onion mix, use an additional ½ cup water to the pan to get all the remaining sauce.
• Cook for 3-4 hours (should be softened and cooked, but not fully cooked and falling off the bone).
• Remove the shanks and put in roasting dish, (optional to add par-cooked vegetables to roast at the same time)
• Roast for 30-40 mins at 180 degrees Celcius.
• Serve with some roast potatoes or mashed potatoes.

Gravy Method: 

• Pour the sauce from the slow-cooker into a pan (remove rosemary stick), with 2 tsp of cornflour or arrowroot mixed in a little cold water
• Stir constantly as gravy thickens
• Strain gravy before serving