Braised Lamb Shanks with Prunes

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