Into a large bowl, mix together the All-Purpose Flour (1 cup), Salt and Pepper (to taste). Then, roll each Lamb Shank (4) in the seasoned flour mixture.
In a frying pan with some Olive Oil (to taste), brown the shanks for about 5 minutes on all sides.
In the same pan, simmer the Chicken Stock (2 cup).
Put the shanks in a slow cooker, and add in with some Garlic (2 clove), Bay Leaf (3), Italian Seasoning (to taste), Salt and Pepper (to taste). Then pour in the chicken stock, and cook for about 8 hours.