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1
This can be cooked in the oven or in the slow-cooker.
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If using an oven, preheat to 150C/310F.
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Heat oil in a large, heavy-based casserole dish over medium high heat.
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4
Coat shanks in flour, then brown them in the hot oil, turning to ensure even browning.
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5
Transfer to a plate when they are nicely browned (they dont have to be cooked through youll cook them more later).
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6
If required, add a little more oil to the casserole dish and then add onion, garlic, rosemary and thyme.
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Saute until onion is tender (3-4 minutes).
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Add the wine and simmer for 1 minute.
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Add the stock, worcestershire sauce and jam and stir to combine, then add the shanks and bring to the boil.
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If using the oven, cover the casserole dish (with lid or foil) and transfer to the oven.
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11
Bake for 4 1/2 hours then remove cover, baste and cook a further 30 minutes.
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12
If using the slow-cooker, transfer all ingredients to the cooker, set on low and cook for 5 6 hours.
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13
If desired, you can uncover the slow-cooker crock, turn up the heat and let the liquid reduce for an hour before serving.
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14
Ive done it both ways and there is little difference in the end result.
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15
Serve on a bed of Lemon Thyme Couscous or mashed potato and greens.
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For the Lemon Thyme Couscous: Pour the water into a large saucepan and add the first amount of butter (or oil) and salt and bring to the boil.
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Then remove pan from heat and stir in couscous.
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Allow couscous to swell for 2 minutes.
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Add the remaining ingredients and stir over very low heat with a fork for 3 minutes to separate grains.
