Cooking time: 4-5 hours on High / 8-10 hours on Low

Ingredients:

• 2 large onions, cubed (or 4 medium/small onions)
• 500-600g potatoes, peeled and cubed
• 2 large carrots, peeled and cubed
• 3 stalks of Celery, sliced
• 1 large handful of parsley, finely chopped
• 1 tsp dried rosemary
• 1 tsp garlic salt
• 2 cups Beef Stock
• 2 tbsp of flour (cornflour etc can be used)
• grind of black pepper
• 800g lamb shoulder chops
• 1/2 cup red wine (or beer, etc)

Method:

Prepare all ingredients and place them in the slow cooker. Dust the lamb chops with the flour and black pepper, and then place in the slow cooker, then pour the red wine (or beer) over.

Cook on high for four-five hours (eight-ten hours on low), then remove the bones from the lamb chops.