Mix the onion garlic, thyme, oregano, rosemary, paprika, vinegar, salt and pepper with 2 tablespoons oil. Brush all over the shanks, inserting into the slits. Leave to marinate at least 2 hours, but preferably overnight.
Brush the marinade off the lamb and set aside.
Heat the remaining oil in a pan, and lightly brown all the shanks all over. Transfer to the slow cooker.
Add the marinade to the frying pan and pour in the stock and the wine, if using. Bring to a near boil, stirring continually. Then pour over the shanks in the slow cooker. Cover with the lid.
Cook on high for 1 hour then reduce to low and cook for 6-8 hours or until very tender.
Garnish with coriander or parsley and serve with potatoes (sautéed, boiled, roast) and greens.
Vinegar is missing from the ingredient list. How much, what type? What type of paprika? Not too bad but only guessed at these ingredients, so probably better if I had used the correct ones. - 06 Aug 2013