Fry the onion and garlic in olive oil until softened.
Transfer into slow cooker.
Add all of the diced vegetables, red wine, stock, tomatoes, tomato paste, herbs and spices.
Stir to mix combine stock, tomatoes, herbs and spices.
Add lamb shanks on top and push down a little into the liquid.
Season with salt and pepper
Cook for 8 hours on lowest temperature to ensure meat falls off the bone.
Enjoy with rice or cauliflower rice.