Turn the slow cooker on so that its warm for the ingredients. In a large frying pan, heat 1 tbsp of the oil. Season the lamb shanks. Brown on all sides and remove.
Add the remaining oil and sauté the onion, garlic and some salt and pepper for 5 minutes. Add the flour and sauté for 2 mintues more. Add the tomato concentrate, vinegar, wine and stock and bring to a boil. Pour into the slow cooker with the lamb and beans. Season once more and then place the lid over.
Cook on low heat for 8 hours or high heat for 4 hours. Do not lift the lid during cooking otherwise it will take longer. Skim any excess oil out with a large spoon. Serve with chopped parsley.
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Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.