Step 1

Heat 2 tbsps of oil in a large pan over high heat, and once hot, add the lamb shanks and brown the lamb shanks all over until a brown crust develops, about 5-6 minutes. Season lamb with salt and pepper.

Step 2

Add the remaining tbsp of oil and fry the onions and garlic until softened. In a separate bowl, whisk together the red wine or cranberry juice with the flour until well combined. Add in the tomato paste and whisk.

Step 3

Add the chicken stock to the onions and mix, then add the flour/wine mixture and while stirring continuously, bring to a boil.

Step 4

Reduce heat and let sauce simmer for 5-10 minutes until slightly thickened.

Step 5

In slow cooker (or a pan that'll go in the oven) add the lamb shanks, the onion and sauce mixture and the rosemary. If using a slow cooker, cook on low heat for 6-8 hours or until meat easily comes off the bone when you test with a fork. If cooking in the oven,  cook at 160 C (325 F) for around 2 hours or meat comes off the bone easily.

Step 6

Heat oven to 200 C (400F). Arrange vegetables in a roasting pan, drizzle with olive oil and season with salt and pepper and any herbs of your choice. Roast 20 minutes, then toss with a spatula so they cook evenly and return to oven for another 20 minutes or so or until tender and cooked through.