Ingredients
4 • lean lamb shanks
30 • coriander seeds
30 • fennel seeds
• Salt and freshly milled black pepper
30 • sunflower oil
2 • small onions, peeled and cut into wedges
4 • garlic cloves, peeled and finely chopped
2 • celery stalks, roughly chopped
300 ml/½pints • Port
750 • good, hot lamb stock
2 • bay leaves
2 • star anise
1 small • butternut squash or pumpkin, skinned, deseeded and roughly cubed
Description
Foodista
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