Ingredients
6 lamb shanks, trimmed
1 carrot
1 onion
a few whole peppercorns
2-3 cloves garlic
a bunch fresh thyme
a small bunch fresh rosemary
1 bottle red wine
1 small jar redcurrant jelly

Method
1. Place the shanks in a casserole pot and add a peeled and halved carrot, a peeled and halved onion a few whole peppercorns, the herbs and two to three lightly smashed whole cloves of garlic.
2. Pour over enough wine to cover the meat of the shanks - this is about a whole bottle and then leave overnight. This process will tenderise the meat.
3. The next day, place the pot, covered with a lid in a preheated hot oven at 160C/325F/Gas 3 and cook for about two hours or more. If the simmering becomes too lively during cooking, reduce the temperature slightly. The idea is to cook long and slow.
Slightly uncover the pot for the last hour so that the liquid will start to reduce.
4. Remove the pot from the oven but keep the oven hot. Remove the shanks from the cooking liquid and place in a roasting dish and spoon over a couple of ladles of the liquid to keep moist. Roast the shanks in the oven for 45 minutes to an hour or until falling off the bone.
5. Some of the cooking liquid will have reduced and it is perfect for gravy to serve with the shanks. Remove the vegetables with a slotted spoon or strain the liquid through a sieve.
6. Heat the cooking liquid until boiling, let it reduce to about half its volume and then add a whole small jar of redcurrant jelly to it and let it melt down. The gravy will thicken nicely. Serve with the lamb shanks, creamy mashed potatoes and seasonal vegetables.