Slice up two cloves of garlic and tear two of the rosemary springs into smaller pieces.

Cut little slits all over the Lamb Shanks and stuff each one with a slice of chopped garlic and some rosemary.

Heat the oil in a frying pan and brown the shanks to give them some colour. Set to one side.

Peel and slice up the carrots, onion and remaining garlic cloves. 

Add them to the slow cooker along with the lamb shanks, rosemary, stock, wine and bay leaves.

Season well with salt on pepper.

Place the lid on the slow cooker and set to medium for as long as you have - preferably all day. I left mine cooking for over 8 hours.

Remove the Lamb Shanks carefully from the slow cooker and serve with the juices and some vegetables.