Start this recipe a day before you wish to serve. You will need to marinate the shanks in red wine and stock which will tenderize the meat. Start this recipe by seasoning the shanks with salt and pepper. Heat the olive oil in a large oven proof casserole dish and seal the lamb shanks on all sides in 2 batches. Remove from the pan then add the garlic, onions and carrots to the pan and fry for just 2 minutes. Remove off the heat and place the sealed shanks back to the pan, along with the bay leaves, tied herbs and peppercorns. Pour over the red wine and stock and allow to cool down. Place in the fridge overnight. When you are ready to cook the shanks, cover the casserole dish with a lid or tin foil and hot in a preheated oven at 170`c for 2-2 1/2 hours. When ready, remove all the liquid and juices from the pan, along with the vegetables. Place all the juices into another pan and heat over a high heat to reduce to half. Stir in the redcurrant jelly, followed by the reserved vegetables and heat to melt the jelly and create a rich sauce. Serve the lamb shanks with the warmed Tesco mashed potatoes, blanched fine whole green beans and drizzled with the delicious red wine jus.