IN THE OVEN:
Preheat the oven to 140ºC . Place the lamb shanks in an oven safe dish and add a cup of red wine, 4 cups of beef stock, 2 cloves of crushed garlic and a few sprigs rosemary. Bake, covered, for 3 hours or until lamb is almost falling off the bone.

SLOW COOKER:
Add all the ingredients above into your slow cooker. Cook on the low setting for 5-6 hours or until the lamb is almost falling off the bone.