* 100 ml olive oil
* 2 Lamb shanks
* Sea salt & Freshly ground black pepper
* 2 Onions, peeled and sliced
* 1 bulb of Garlic, peeled and crushed
* 2 teaspoons of curry powder
* 1 teaspoon Cumin seeds, lightly Toasted and finely Ground
* 1 teaspoon of Dried Mexican oregano
* 1 tablespoon muscovado sugar
* 1 tin peeled Plum tomatoes
* 330 ml Guinness (1 bottle)
* 100 ml Beef stock
* ''optional'' - 2 teaspoons Mild chilli powder (''guajillo'')


===Method===
* In a large flameproof Casserole or Dutch oven, heat 100 ml of olive oil, when hot add a good pinch of Black pepper and Brown the Lamb shank really well on all sides, this should take around 15 minutes.
* Sprinkle the Lamb shanks with a pinch of Salt and pop them in the slow cooker. Discard the used Oil.
* Return the pan to a low heat, add the remaining Oil and the Garlic and the Onions, cover and sauté for 15 minutes stirring now and then.
* Add the Chillies, Chilli powder, Oregano and Cumin and Stir-fry uncovered for 5 minutes.
* Chop the Tomatoes with a sharp knife while they are still in the can.
* Add them to the Onions together with the Guinness, Beef stock, 1/2 a teaspoon of Sea salt,muscovado sugar and stir well.
* Add everything to the slow cooker, set to medium and cook for 5 hours, covered.
* After 5 hours, remove the lamb shanks and keep warm
* Test the gravy for seasoning, if you need it hotter, spice it up with your favourite chili sauce.
* Pour the cooking Liquor through a Sieve and press out all of the juices, discard the solids.
* Add the Strained Gravy to the Casserole over a high heat and to bring it to the Boil. For the next 15 minutes, reduce this by one third by stirring, Boiling and skimming.
* Serve the lamb shanks with the hot Gravy.

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