Heat the oil in a large pot and brown the lamb shanks on all sides to give them a good colour.
Place the shanks in a slow cooker and add the tomatoes, garlic & chilli paste, teriyaki sauce, Worcestershire sauce, beef stock, chutney and water. Season to taste with salt and pepper.
Cook the shanks on high for about two hours, or until very tender.
In the meantime, peel the potatoes and cut into medium-sized chunks. Cook in salted water until tender, drain, then return to the pot.
In a separate bowl, mix together the cream and the contents of the sachet of KNORR Creamy Garlic and Herb Potato Bake.
Mash the potatoes with a little milk, until smooth. (For an extra-smooth result, you can push the potatoes through a sieve to remove all lumps). Slowly pour the cream mixture into the pot and stir until thick and creamy.
If you’d like a thick sauce, remove the shanks from the slow cooker and set aside. Tip the gravy into a pot and cook over a medium heat until reduced and thickened.
To serve, place a portion of mash on each plate and top with a lamb shank, then the gravy. Garnish with coriander and chopped red chillies.