2 lamb shanks (french cut)
250 mls water
250 mls (8oz) Shiraz (red wine)
1 teaspoon lamb or vegetable stock powder
garlic (to your taste)
fresh rosemary (to your taste)
fresh mint (to your taste)
Preheat slow cooker.
Heat stock powder, water, wine, garlic, mint and rosemary in a pan.
Put shanks in slow cooker and pour over enough hot stock, etc. to cover. Put the lid on and leave for at least 6 hours - it's that simple!
Reduce the cooking liquid to make an amazing gravy or pour over unreduced as a jus. Remove from the cooker by the bone end as the meat will fall off the bone very easily!