Braised Lamb Shanks With Coriander, Fennel and Star Anise
2 • small onions, peeled and cut into wedges
2 • bay leaves
Preheat the oven to Gas mark 3, 170°C, 325°F.
Heat the oil in a large non-stick pan and brown the lamb shanks on both sides for 6-8 minutes, turning occasionally. Transfer to a large ovenproof casserole dish. In the same frying pan add the onions, garlic and celery. Cook for 1-2 minutes and add to the casserole dish with the lamb. Add the remaining ingredients except the butternut squash or pumpkin.
Remove the star anise and serve.