Aniseed Myrtle Lamb shanks

4 lamb shanks
1 onion – finely chopped
2 carrots – sliced
2 sticks of celery – chopped
1 small bulb fennel – chopped
2 tomatoes – chopped
2 cloves of garlic – chopped
1 bay leaf
1 cinnamon stick or 1 tsp powder
1 tsp black and white peppercorns
1 teaspoon of ground aniseed myrtle
1 tablespoon of Chinese five spice
beef / vege stock or water
2 glasses of red wine
1 star anise

Season shanks, seal in a pan in vege oil until nice and brown remove from the pan, brown the carrots, fennel, garlic, onion, celery and tomatoes with the five spice. Add the remaining ingredients to the pan with enough stock / water to cover the shanks. Simmer for 3 – 3 ½ hours 9 (check the bone). Remove shanks, strain the sauce and add a splash of red wine, reduce sauce until it thickens.

Pin It on Pinterest

Share This