Pre heat oven to 180C. Place flour and shanks in a bowl & coat. Heat oil in a large, heavy-based, flameproof casserole dish over high heat. Cook shanks in batches, for 4 to 5 minutes or until browned. Set shanks aside.

Reduce heat to medium & heat more oil in casserole dish. Add onion and thyme. Cook for 3 to 4 minutes or until onion is tender. Add wine & chilli. Simmer for 1 minute. Stir in stock, sauce and jam. Season with pepper. Add shanks then bring to the boil. Cover dish with lid or foil & put in oven.

Bake for 1 hour. Remove lid and baste shanks with the liquid. Bake uncovered,for 30 to 40 minutes or until meat is tender and falling from the bone.

Cover again and allow to sit in juices for 10 minutes before serving. Serve with creamy mash or polenta.