SLOW COOKER LAMB SHANKS

6 lamb shanks
2 tablespoon olive oil
2 brown onions diced
200 grams button mushrooms, sliced
4 rashers bacon, chopped
2 teaspoons minced garlic
1 1/2 cups water
2 oxo beef stockcubes
1/2 cup red wine
400 gram can diced tomatoes
1 teaspoon dried rosemary

approx 5 tablespoons cornflour 
4 tablespoons water
salt and pepper to taste


in a large deep frypan, in 1 tablespoon oil,  brown the
shanks. remove, drain and put aside.

in the same pan, add the other tablespoon oil and saute the
onion, mushrooms, bacon and garlic until onion is
translucent.

add the water, stockcubes, wine, tomatoes and rosemary. bring
to boil. place shanks back into frypan with the vegies and
simmer for 5 minutes.

transfer all to the slow cooker and cook on low for approx 6
hours or until meat is starting to fall off the bone.

remove the shanks from the liquid and place on a plate. cover
with foil to keep warm.

place the gravy into a deep frypan.  mix the cornflour and
water together and stir into the gravy. bring to boil over
medium heat, stirring till thickened. add salt and pepper.

place the shanks into the gravy and stir to coat. cook until
heated through.

serve over mashed potato with vegies of choice.