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1
Heat half the oil in a large frying pan.
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2
Toss the lamb in flour that has been seasoned with salt and pepper; shake away excess and cook the lamb over high heat until browned all over; transfer to the bowl of a slow cooker.
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3
Add remaining oil the the same pan and saute onions, carrots and garlic, stirring, over a medium heat for about 2 minutes or until the onion is starting to soften and then add the tomato paste and cook stirring for a further minute.
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4
Add the wine to the pan, bring to the boil and then stir in stock, undrained tomatoes, sugar and bouquet garni and bring the boil; pour over the lamb in the slow cooker, making sure the lamb is covered by the liquid.
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5
Cover and cook for 6 to 8 hours on the low setting or until lamb is soft and fall off the bone (see notes).
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6
Remove the lamb from the slow cooker and cover to keep warm.
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7
Turn the cooker to the high setting, cook uncovered for about 30 minutes or until sauce thicken slightly, removing any fat from the surface.
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8
Serve the lamb with the sauce, instant polenta and steamed green vegetables, if desired.
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9
Suitable to freeze but not to microwave.
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10
JULIE'S NOTES - I made this dish simultaneously in two types of slow cookers. It was interesting to see how the low settings differed between them. The cooking varied by about 2 hours, as one cooker had a much lower heat than the other. It is important to keep an eye out, taste as you go and use your own judgement. Bouquet garni is a bundle of fresh herbs, usually by leaf, sprig of thyme and parsley stalks, tied together with kitchen string. The bundle is removed at the end of cooking and discarded.
