Sear shanks, turning until browned, approximately 4-5 minutes, transfer to a plate.
Reduce to medium heat, add remaining 30ml oil to casserole dish. Add onion, rosemary and thyme and cook for 3 - 4 minutes, until onion is softened.
Add wine and reduce for 1 minute on a high heat, add stock, Worcestershire sauce and jam. Season with salt and pepper if desired.
Return shanks to casserole dish and slowly bring to the boil then cover the dish and transfer to the oven. Cook for 1½ hours, remove lid and baste.
Return uncovered for a further 30 - 40 minutes, or until meat is tender and falls off the bone.
Serve with carrots or green beans and creamy mash.
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