I have made this in the oven as well and it tasted just as good. This lamb shank recipe was initially given to me as a family favourite from a workmate. I've prepared it in a slow cooker and made it as easy as possible to prepare. It has a fantastic flavour and the meat just falls off the bone. Remove the lamb from the tin, turn all the veg over, then turn the lamb over and return to the tin on top of the veg. Drizzle over a little more oil, if the tin seems dry. It is an authentic Persian recipe passed down from my father who was born in Tehran, Iran. This lamb shank is tender, juicy, and so flavorful. My friends and family say it's comparable to something served in a 5-star restaurant. It does take a lot of time to prepare but it's worth it. Bake for 30 mins more, uncovered, until the lamb is falling off the bone and the potatoes are golden around the edges. Recipe by: Hans Speck