Directions:
Heat oil in fry pan and brown shanks on all sides. Transfer to slow cooker
Combine stock, wine, tomato paste in bowl. Pour over shanks and add bay leaf and salt and pepper to taste.
Cook on low for 8-9 hours.
Remove shanks carefully to plate and cover with foil.
Pour sauce into pan. Make a slurry with corn flour (add water till no lumps) add to sauce. Cook and stir occasionally till thickens slightly.
Serve shank on top of mashed potato and drizzle over some sauce. (Remember a little goes along way it is very rich)
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