Step 1

Place lamb in slow cooker or on work surface. Sprinkle with salt, pepper, thyme or rosemary and garlic. Drizzle over oil, then rub on both sides.

Step 2

Pour beef stock into slow cooker, add sprig of rosemary (if using).

Step 3

SLOW COOK on low for 10 hours, or pressure cook on high for 1 hour 40 minutes. (See oven version here)

Step 4

The lamb should be tender enough to pull off with tongs, but still holding together (just!). Carefully remove lamb from slow cooker and transfer to tray.

Step 5

Drizzle lightly with oil (any). Bake at 200C/390F for 20 minutes or until browned. Remove and rest for 10 minutes before serving with gravy.

Step 6

Strain liquid in slow cooker into a bowl - you will have more than the 2 cups of broth you added, I usually have over 3 cups. Measure out 2 cups of liquid, reserve remaining liquid just in case.

Step 7

Melt butter in a saucepan over medium heat. Add flour and cook for 1 minute.

Step 8

Add a bit of liquid, mixing as you go so it dissolves. Then add remaining liquid. Whisk if there are lumps.

Step 9

Increase to medium high heat and cook, stirring regularly, until thickened to your taste. Use remaining liquid to thin if required.