Turn the slow cooker on. Season and dust the lamb pieces with flour. Heat 1 tbsp oil in a large frying pan. Sear the meat on all sides and then remove and place in the slow cooker.
Heat the remaining olive oil and add the carrots, onions, celery, garlic, thyme and some salt and pepper. Sauté for 10 minutes and then add the wine, stock and tomatoes. Bring to a boil and then pour over the meat. Place the lid on and cook for 4 hours on high or 8 hours on low.
Meanwhile, mix the parsley, lemon and garlic in a bowl and sprinkle it on top of the osso bucco before serving.
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Pair this with Campo Viejo Red
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.