4 lamb shanks, peel and split some onions and add them in, pour in a bottle of Shiraz and away you go - i usually let it run on low all day and add some garlic about an hr before it's finished.

If it's done right, when you go to pick the shanks up by the bone the bone will come out clean and the meat just melts in your mouth 😋🤤

If you want to load it up with veggies go for it, I use the same technique for a rolled brisket pot roast which comes out like super tender pulled beef but I make a reduction out of the red wine beef juice 🤤