1.Trim excess fat from lamb. Toss lamb in flour to coat, shake off excess. Reserve excess flour.
2.Heat half the oil in a large frying pan; cook sage leaves until browned lightly and crisp. Drain on absorbent paper.
3.Cook lamb in same pan, in batches, until browned. Transfer to a 4.5-litre (18-cup) slow cooker. Sprinkle reserved excess flour over lamb.
4.Heat remaining oil in same pan; cook onion, celery and carrot, stirring, until softened. Add garlic; cook, stirring, until fragrant. Add wine; bring to the boil. Boil, uncovered, until liquid is almost evaporated. Stir onion mixture, stock and chopped sage into cooker. Cook, covered, on low, 6 hours.
5.Add peas and artichokes to cooker; cook, covered, 30 minutes. Season to taste. Serve topped with crisp sage leaves.
You can also use lamb forequarter or chump chops for this recipe. To freeze: Complete the recipe to the end of step 4. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan, then continue from step 5.