4 (1 1/2 lb) lamb shanks
2 large carrots, roughly chopped
1 onion, sliced
3 garlic cloves, roughly chopped
2 bay leaves
2 sprigs rosemary
750 ml full-bodied red wine (1 bottle)
2 cups beef stock
1 tablespoon soft brown sugar
1 -2 teaspoon cornflour (cornstarch)
olive oil, for cooking
salt & pepper

Read more at: http://www.food.com/recipe/slow-cooked-lamb-shanks...