2 tbsp cornstarch

1 cup (250 ml) chicken broth

20 prunes, diced

2 tbsp (30 ml) balsamic vinegar

1 tbsp (15 ml) Dijon mustard

4 lamb shanks

2 tbsp (30 ml) olive oil

4 shallots, thinly sliced

2 garlic cloves, finely chopped

2 tbsp (30 ml) honey

1 star anise

1 cup (250 ml) port wine

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

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

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.

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.

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