4 Lamb Shanks
2 Tbsp Olive Oil
2 sticks celery chopped
1 onion diced
1 carrot sliced
1 bay leaf
1 Tbsp Dark Brown Sugar
Salt & Pepper
2 Tbsp Tomato Ketchup
200 ml Red wine
1 beef stock cube made up to a pint
Cornflour to thicken sauce
1. Brown the lamb shanks in the olive oil
2. Place all vegetables in the slow cooker
3. Place shanks on top and sprinkle with sugar, salt & pepper
4. Add wine and tomato ketchup to stock and pour round the shanks
5. Slow cook for 8 hours
6. Remove lamb shanks and keep warm
7. Blitz sauce and thicken with cornflour
