Slow Cooker Lamb Stewed with Tomatoes and Garlic

Trim the fat and cut the lamb into 2.5cm cubes. Toss in the flour to coat.

Heat the oil in a pan and fry the lamb for 5 minutes, stirring until browned. Transfer the lamb to the cooking pot.

Add the garlic and cook for seconds before adding the rosemary, wine and stock. Bring almost to the boil, stirring. Pour over the lamb.

Season with the salt and pepper, and stir in the tomatoes. Cover the pot with the lid, and switch the slow cooker to high. Cook for 1 hour.

Reduce the heat to low and cook for 6-8 hours, or until the lamb is tender. Season to taste and serve.