> Roll Shanks in flour and season with pepper and salt.
> Brown shanks in deep pot on stovetop in butter and olive oil – the oil stops the butter burning. Then set aside.
> Place chilli, garlic, onion, bacon, carrots, mushrooms, rosemary and bay leaves in same pot and soften gently for about 5-10 mins.
> Then add shanks, tomatoes, stock, wine, pepper corns, sugar, cinnamon and cloves. Season to taste. Bring to the boil and place in oven at 130C.
> Stir every hour, should take about 4 hours. You can cook on a lower heat for longer it you like.
> Skim the fat off the top and serve with mash or polenta.