Step 1

Heat the oil in a large frying pan (skillet) over a high heat.

Step 2

Season the lamb shanks all over with the salt and pepper, then place in the pan and brown on all sides. This should take about 10 minutes.

Step 3

Remove from the pan and place the lamb in the slow cooker.

Step 4

Add the onion and carrot to the frying pan and cook for 5 minutes, stirring often, until softened. Then add the garlic and cook for a further minute, whilst stirring.

Step 5

Add the red wine, stock, thyme, tomato puree, sugar, and bay leaves to the frying pan.

Step 6

Bring to a simmer, then turn off the heat and pour the sauce over the lamb shanks in the slow cooker.

Step 7

Place the lid on and cook on low for 7-8 hours, until the lamb is very tender.

Step 8

Once cooked, remove the lamb shanks from the slow cooker. Remove and discard the bay leaves, and stir the redcurrant jelly into the sauce.

Step 9

To thicken the sauce, slowly pour in the cornflour slurry, whilst stirring with a whisk, until thickened to your liking. Note: the liquid needs to be simmering hot to thicken, so if your slow cooker can't bring the liquid to a rolling simmer, then transfer the liquid to a pan and heat on the hob/burner. Stir in the cornflour slurry whilst simmering.

Step 10

I like to serve my lamb shanks on top of mashed potato, with some green vegetables.

Step 11

Pour the sauce over the lamb shanks, sprinkle on the fresh thyme and serve.