Slow cooked five spice lamb

Marinate the lamb shanks in 1 clove garlic, 1 tablespoon pepper, 1 tablespoon paprika, 1 tablespoon chilli flakes, 1 tablespoon oregano leaves, in a sealed tube in the fridge over night.

Add the lamb to a slow cooker with all the remaining ingredients. Mix the OXO cubes with the boiling water, pour into the slow cooker, cover and leave to cook for 6 to 8 hours while you are at work.

Uncover, then skim off the fat from the top of the sauce using a spoon. Remove bones from the lamb (which should be falling out by now). If sauce has become too watery, add gravy granules or thickener until its to the consistency you require, then serve.