Ingredients

Method

1. 1

   In a wide, shallow bowl, combine the plain flour, garlic powder, paprika, onion powder, and salt. Mix thoroughly with a spoon.

2. 2

   Take each lamb shank and dredge it in the seasoned flour, ensuring it is evenly coated on all sides. Shake off any excess flour. Reserve the remaining seasoned flour for later.

3. 3

   Heat the olive oil in a large saucepan or skillet over medium-high heat. Carefully place the flour-coated lamb shanks in the hot pan. Brown them on all sides, turning with tongs. This step is for color and flavor, not for cooking the meat through. Once browned, remove the shanks from the pan and set them aside.

4. 4

   In the same pan, add the diced carrots, onions, celery, and crushed garlic. Sauté for a couple of minutes until they begin to soften.

5. 5

   Stir in the tomato paste and cook for another 2-3 minutes, mixing it with the vegetables. Then, add 3 tablespoons of the reserved seasoned flour to the pan and stir to combine, cooking for another minute.

6. 6

   Pour in the Worcestershire sauce to deglaze the pan, scraping up any browned bits from the bottom. Mix well. Gradually pour in the beef stock, stirring continuously to create a smooth sauce.

7. 7

   Place the browned lamb shanks into the slow cooker pot. Pour the vegetable and stock mixture over the shanks.

8. 8

   Add the fresh rosemary sprigs and dried bay leaves to the slow cooker. Place the lid on top.

9. 9

   Cook on high for 5 hours or on low for 8 hours, until the lamb is tender and falling off the bone.

10. 10

    Spoon a generous amount of mashed potatoes into a bowl. Place a lamb shank on top. Ladle plenty of the rich sauce and vegetables over the shank. Garnish with fresh chopped parsley and serve immediately.