Braised Lamb Shanks with Prunes | RICARDO

Ingredients

• 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