Balsamic and tomato slow cooker lamb shanks

Turn your slow cooker to low.

In a small bowl, mix the flour with a pinch of salt and pepper.

Next you need to coat the lamb shanks in flour, shaking off any excess.

Heat a frying pan to moderate-high heat on the stove-top and add half the olive oil.

Brown the lamb shanks, turning often to brown all over. Browning creates the great depth of flavour you get once lamb shanks are cooked.

Set lamb aside.

Add the remaining oil to the pan and add the onion and garlic.

Cook until the onion starts to soften, about 2-3 minutes.

Add the thyme, balsamic vinegar, maple syrup, tomatoes and carrots, season to taste.

Stir well and bring to a gentle bubble then remove from the heat.

Add the sauce to the slow cooker and the lamb shanks on top.

It is best to have the bone sticking upwards to ensure the meat is covered by the sauce.

Spoon the sauce over any exposed meat.

Cover with the lid and cook on low for 8 hours or high for approx 4 hours, or until the meat tender and easily pulled from the bone.

Once cooked you may need to thicken the sauce further.

You can do this by removing the shanks from the sauce carefully and setting aside, then simmer the sauce rapidly in a saucepan to reduce it.

Additionally, you can thicken with a water and flour paste over heat.

Serve shanks and sauce on-top of creamy potato or kumara mash with a generous side of seasonal greens.

Garnish the lamb shanks with fresh parsley.

Follow the preparation steps, and using an oven-proof casserole dish and cook at 140°C fan bake for 3½ - 4 hours, or until the meat is tender and falling from the bone.