Created by ImPat on September 26, 2014
Step 1: Heat half the oil in a large frying pan.
Step 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.
Step 3: Add remaining oil into the same pan and sauté 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.
Step 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.
Step 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).
Step 6: Remove the lamb from the slow cooker and cover to keep warm.
Step 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.
Step 8: Serve the lamb with the sauce, instant polenta and steamed green vegetables, if desired.
Step 9: Suitable to freeze but not to microwave.