1 Trim excess fat from lamb shanks.
Brown lamb in its remaining fat in a large skillet or an electric slow cooker with a browning unit; remove and reserve.
2 Add onion and garlic to pan; saute just until soft.
Stir in wine, salt, pepper and bay leaf; remove from heat.
3 Combine lamb shanks and wine mixture in slow cooker; cover.
4 Cook on low (190° to 200°) 8 hours, or on high (290° to 300°) 4 hours, or until lamb shanks are tender.
Remove to a heated serving platter and keep warm.
5 Turn heat control to high (290° to 300°).
Combine flour and water in a cup.
Stir into liquid in slow cooker; cover.
Cook for 15 minutes.
Pass in gravy boat.