30 ml (2 Tbsp) olive oil
2 medium (about 500 g each) lamb shanks
2 medium onions, coarsely chopped
2 cloves garlic, crushed
3 whole star aniseed
1 cinnamon stick
2 ml (1/2 tsp) ground mixed spice
45 ml (3 Tbsp) brown sugar
250 ml (1 cup) meat stock
Directions
Heat oil in a heavy-based saucepan. Add shanks and fry until brown. Add onions and garlic and sauté until soft. Add spices, sugar and stock.
Simmer for 1 – 2 hours until lamb is tender and starts falling off from bone.
Serve with steamed rice or mash with roasted baby vegetables.