4 large lamb shanks – New Zealand Lamb or any organic, grass feed lamb.  Trimed. My lamb shanks were very large, so if your lamb shanks are small or medium add more.
2 tbsp coconut oil
2 Tbsp butter
1 large brown onion, sliced
3 cloves garlic
2 large carrots, sliced thickly
1 large leek, sliced thickly
2 or 3 sticks of celery, medium slice
2 tsp dried rosemary
1 tsp cumin
1/2 tsp salt
1/4 cup balsamic vinegar
2 cups beef stock (or beef bone broth if you prefer)
4 tbsp tomato paste

• Turn slow cooker on to low
• Remove lamb shanks from fridge and if you have time bring them to room temperature.  If your shanks have not been prepared or trimmed it may be necessary to trim eg cut tendons.
• In a large pan melt 2 tbsp butter gently and fry onions until soft but not brown.
• Add garlic , carrot, celery and leeks and fry until leeks are softish.
• Remove vegetables and place in the bottom of your slow cooker.
• Add the coconut oil to the pan and heat.
• Fry the lamb shanks until brown, turn each over to get all sides brown.
• Remove and place on top of the vegetables.
• Pour in your beef stock (or bone broth), salt, rosemary and cumin.
• Add balsamic vinegar & tomato paste.
• Heat until boiling, scraping the bottom of the pan to gather up all the tasty cooked meat and vegetable residue.
• Pour mix over lamb shanks and vegetables.
• Cover cook for 6 – 8 hours on low.
• Uncover and turn to high while you are cooking your other veggies, just to thicken the sauce a bit.
• Serve with your favourite greens,  mashed sweet potato or dreamy puréed cauliflower.