Australian Lamb "Roasts" Recipe

Here's another recipe I found that uses a slow cooker.
Cook on 190-200 degrees for 8 hours or
on 290-300 for 4 hours. Makes 8 servings.

4 lamb shanks (about 3 lbs.)
1 large onion, chopped (1 cup)
1 clove garlic, minced
1 cup dry white wine
2 teaspoons salt
1/2 teaspoon pepper
1 bay leaf
2 tablespoons all-purpose flour
1/4 cup water

1. Trim excess fat from lamb shanks. Brown lamb in its remaining fat in a large skillet or an electric slow cooker with a browning unit; remove and reserve.
2. Add onion and garlic to pan; saute just until soft. Stir in wine, salt, pepper and bay leaf; remove from heat.
3. Combine lamb shanks and wine mixture in slow cooker; cover.
4. Cook on low (190-200) 8 hours, or on high (290-300), 4 hours, or until lamb shanks are tender. Remove to a heated serving platter and keep warm.
5.Turn heat control to high (290-300). Combine flour and water in a cup. Stir into liquid in slow cooker; cover. Cook 15 minutes. Pass in gravy boat.