Chop all the vegetables into small cubes / slices.
Heat the olive oil in a frypan and seal the outside of the lamb shanks. Place into the slow cooker. Then add the finely chopped garlic to the pan, with the onions, carrots and potatoes, and heat them until starting to soften. Transfer the vegetables to the slow cooker with the lamb shanks.
Whilst the pan is still hot, throw in the red wine to evaporate some of the alcohol and then add to the slow cooker. Mix the cornflour with some cold water, and add with the herbs and season to taste.
I have three settings on my slow cooker, and I leave it set at medium for at least 4 hours, then turn it up to high for the last hour. You can leave it for several hours cooking slowly.
If you cant find redcurrant jelly you can use cranberry sauce instead.
Loved the basic structure of this recipie and used it to cook 24 lambshanks for a family dinner party.
I added extra onion, heaps of fresh garlic cloves.I used Macadamia oil to brown the shanks...very high flash temperature gives a lovely caramelisation of the meat and adds great flavour to the onion and garlic.
I added tobasco for zing and used cranberry sauce.
I served it on a garlic spring onion mash of pontiac potatoes! YUM - 28 May 2012