Ingredients
Method
1.Toss lamb in flour to coat; shake off excess. Heat half the oil in a large frying pan. In batches, stir lamb over medium-high heat until browned. Transfer to a 4.5-litre slow cooker.
2.Add wine to the same pan; bring to the boil. Boil, stirring occasionally, for about 5 minutes or until liquid is reduced by half. Transfer to slow cooker. Add onion, potato, carrot, paste, rosemary and stock. Cook, covered, on low, for 8 hours.
3.Divide lamb and vegetables among plates. Spoon over a little cooking liquid to serve.
