Created by ellie on November 29, 2015
Step 1: In a small cup or bowl mix together the first 4 ingredients (wine - pepper) and pour into slow cooker. Layer the shanks on top and then scatter the remaining ingredients (garlic - rosemary) over the shanks. Cover and cook on high for 6 hours. Use tongs to reverse the position of the shanks, top to bottom. Reduce setting to LOW and cook for an additional 6 hours.
Step 2: Use a slotted spoon to transfer the shanks to a serving platter. Skim the fat from the cooking juices, taste and add salt and pepper if needed. Pour juices over the shanks and serve.