Braised Lamb Shanks with Prunes

Instructions

1. 1

   In a slow cooker, combine the cornstarch with the broth, prunes, vinegar, and mustard.

2. 2

   In a large skillet, brown the shanks in the oil. Season with salt and pepper. Transfer to the slow cooker.

3. 3

   In the same skillet, brown the shallots. Add the garlic, honey and star anise. Cook for 1 minute, stirring constantly. Deglaze with the port wine and pour into the slow cooker. Stir to combine. Season with salt and pepper.

4. 4

   Cover and cook on Low for 6 to 8 hours depending on the size of the shanks, or until the meat falls off the bone. Adjust the seasoning.