• Prepare in the morning, allowing 8 hours of cooking time. 

  Chop the carrot, celery and onion as above. 
• In a large frying pan, heat the olive oil over medium heat and brown the lamb shanks on all sides, seasoning with salt and pepper as you go. Put to one side. 
  
• Fry the chopped vegetables and saute for 5 minutes, scraping any meaty bits from the bottom of the frying pan.  Put the vegetables on the bottom of the slow cooker. 
• Add the red wine to the frying pan and bring to a boil, again scraping any scraps from the bottom of the pan so you get all of the flavour into the wine. Let simmer for 1 minute and add to the slow cooker. 
• Add the spices, tin of tomatoes and chicken stock to the slow cooker bowl and stir thoroughly to combine. Place the browned lamb shanks on top of the sauce and spoon the sauce over the top. 
• Cook on low for 8 hours. 

To Serve

• Cut the cauliflower into small florets and steam. I usually use a microwave safe container with a splash of water, and steam until completely soft and falling apart. In my microwave, this is usually about 7 – 9 minutes. You may need to do in 2 batches if you are serving all 6 servings. 

  Once falling apart, blend the cauliflower with cubed butter, salt and pepper. Depending on the water content of your cauliflower, you can add the cream to help blend it. The cream will make it more of a smooth consistency. 
• While the cauliflower is steaming, prepare the green beans. In a frying pan, saute with the olive oil, garlic and salt and pepper until cooked to your liking. I enjoy them with plenty of crunch! 
• Alternatively you can steam the beans in the microwave for 90 seconds and toss with olive oil and garlic. 
• Serve the lamb shanks over the cauliflower mash with beans, and pour in some of the slow cooker pan juices.