canola spray or 2 tsp sunflower oil
4 small lamb shanks
1 pkt Maggi Brown Onion Gravy
1 cup red wine
1 tbsp Dijon mustard
1 tbsp honey
1 tsp fresh rosemary leaves, chopped
1. Set the slow cooker to low.
2. Heat oil in a large frying pan and brown the lamb shanks in batches. Remove from the pan and drain on kitchen paper.
3. Combine remaining ingredients. Add to the slow cooker bowl with the lamb shanks.
4. Cook on low for 8-10 hours.