Lamb shanks with a really gooey sauce

[changeforthebetter]

I have:
lamb shanks
garlic
red onions
decentish Spanish red plonk
balsamic vinegar
redcurrant jelly

I have tried to make a sticky, gooey sauce with the above before but it has not worked. This looks nice but I don't think it will give me the sweet stickiness effect I am after.

Are there any nice kind MNers out there with some advice? Not eating till this evening. Have new potatoes and green beans to serve with (plus more red wine [bublush])

No replies then?

Have made summat out of summat on t'internet. If it is foul, I shall blame bloody MN - particularly as I will have to drink lots of red wine to take the taste away

....so was it a culinary triumph?

Also, extra gooyness may be achieved by browning the meat after dusting it with flower. The flower thickens the sauce nicely, if I can't be bothered to do any browning I add a teaspoon of cornflower diluted in cold water to the casserole, prior to cooking - and you can always boil the sauce for longer after you remove the meat.

Thanks for the replies

Actually, it was bloody gorgeous. I put quite a bit of redcurrant jelly in and that helped thicken it. Also cooked it for 3 hours. Could quite happily have eaten twice as much

Really nice to cook something again, haven't done that for ages as have no life am very busy