Slow Cooked Lamb Shanks with Asian Flavours

Method

1. Pre-heat oven to 180 deg. C.
2. Combine flour and black pepper and roll lamb shanks in the seasoned flour.
3. Heat the oil in a large non-stick fry pan over medium heat. Add the meat and brown well on all sides, taking care not to burn. Transfer to a plate and set aside.
4. Add the onion, garlic and chilli flakes to the pan and cook for a few minutes until the onion starts to soften. Transfer the lamb shanks, onion mixture, capsicum and squash to an oven-proof casserole dish with a lid, or to a slow cooker.
5. Add the stock, vinegar, Tamari Soy Sauce, pepper, star anise and cinnamon stick. Cover and place in oven for about 1 1/2 hours, or to a slow cooker on medium for 4-6 hours, until the meat is almost falling off the bone.
6. Serve with mashed potato and steamed baby carrots.