Here you go Eluned...an absolute winter favourite. DH cooks it.

8 x 4 pieces veal shank (Osso Bucco)
2 Tblsp olive oil
2 onions, sliced
6 cloves garlic, peeled and smashed
2 cups dry white wine
2 cups chicken stock
1 Tblsp chopped thyme
rind 1/2 lemon, cut into strips
4 bay leaves
2 baby fennel bulbs, halved
cracked black peppper
mashed potato to serve

Toss veal in flour and shake away excess flour. Heat oil in frypan over high heat. Add veal to pan and brown well. Place veal in the base of a large baking dish (or slow cooker). Place onions and garlic in frypan, cook until golden and add to baking dish(slow cooker).
Add wine, stock, lemon rind, bay leaves and thyme to baking dish (slow cooker). Cover dish and bake at 180 for 1.5hrs. Add fennel and bake for a further 45mins. Serve in deep plates with fennel and pan juices and mahsed potato drizzled with olive oil Serves 4

DH has had ours in the slow cooker since this morning, it's beautiful. It is also really good the next day if you have any left over. He just adds the fennel 45mins before we are ready to eat..that would be me now