Sauce from the slow cooker...

[Sid77]

So - I've got 4 lamb shanks sitting happily in the slow cooker, with some carrott, celery, a lot of garlic and a swig of red wine. My question is how do I make a lovely sauce from what's left in the pot after the lamb comes out? When I've done shanks before, the juices left in the bottom have been very fatty and watery. Please can someone give me an idiots guide of how to turn this into a wonderful rich gravy/sauce/jus?

id take it out and separate the fat from the juice (use ice cubes or if you have one of those separating jugs...then make your gravy on the hob as usual.

Tip it into a saucepan, bring to a brisk simmer and whisk in 50ml of water that you've blended with a tbsp of cornflour. Season to taste and whisk in a smidgen of mint sauce or redcurrant jelly if you want. Cornflour is my best friend in the kitchen, it's like cooking voodoo