The perfect Sunday lamb recipe, this family favourite is definitely worth the 3-hour wait.
Preheat the oven to Gas Mark 4, 180°C, fan 160°C. Heat a splash of olive oil in a large casserole dish over a medium heat and brown the lamb shanks in batches. Remove and put to one side.
Fry the onions and celery in the casserole dish before adding the garlic, carrots and rosemary. Fry for about 5 minutes.
Add the stock, tinned tomatoes, star anaise and seasoning. Bring to the boil and put the lamb shanks back in, with the bones sticking out the liquid. Trickle the honey over the exposed meat and bone, cover and place in the oven for 3 hours. Serve immediately.
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