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.
This recipe is from Ricardo’s book "La mijoteuse: de la lasagne à la crème brûlée".
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.