• Pat the shanks dry and sprinkle with salt and pepper.
  ½ teaspoon cooking salt, ½ teaspoon fresh black pepper
• Heat the olive oil in a frypan over medium-high heat, brown the shanks well all over, then remove to the slow cooker.
  2 tablespoon olive oil, 4 lamb shanks
• Add the onion and carrot to the pan and saute over medium-low heat until starting to soften.
  1 medium brown onion, 2 medium carrots
• Add crushed garlic and tomato paste, stirring to cook for 30 seconds.
  3 garlic cloves, 2 tablespoons tomato paste
• Then add red wine and thyme and simmer to reduce slightly.
  1 cup dry red wine, 2 teaspoons fresh thyme leaves
• Pour this braising liquid into the slow cooker with the shanks, add the beef stock and stir a little to combine.
  3 cups beef stock
• Place the lid on the slow cooker and cook on low for 7 - 8 hours.
• Remove the shanks from the slow cooker and cover to keep warm.

Making the sauce

• In a small bowl, combine cornflour with cold tap water and mix into a slurry then set aside.
  2 tablespoon cornflour, 1 tablespoon cold tap water
• Pour the braising liquid into a saucepan and bring to a simmer on the stove, then whisk in cornflour slurry and simmer until thickened.