3 dl Tomato, puree, canned
3 stalks celery, chopped
1 stalk rosmary
1/2 stick cinemon
1 spoon indian curry powder
1 spoon capers in salt
1 piece star anis
2 cloves garlic, crushed
1 large onion, coarsly chopped
salt/pepper
some flour
1 dl white wine
1/2 dl pernod/pastis
Preheat your oven to 150°
Dust the lamb shanks with flour - season with salt and freshly ground pepper. Use a roaster with a heavy lid (le Creuset Style). Roast the lamb shanks win searing hot olive oil until brown. Take out and reserve. Put the celery, cinnamon, rosmary, garlic, capers, star anis, onion, curry powder in the roaster and lightly brown. Pour in pernod and white wine and combine. Cook for a minute or so. Pour in the tomato and combine. Season everything with salt and fresh pepper to taste. Put in the lamb shanks and make sure that the meat is just about covered in the liquid. If needed - add a little water. Cover the roaster with a heavy lid.
Put in the middle of the oven for 1 1/2 hours without ever opening the lid. After this time switch off the oven, let everthing cool to around 80° in the oven.
Take out the shanks, season the sauce and serve with polenta and veggies of your choice.