Lamb Shanks Braised with Anise, Blood Oranges and Coconut Milk

Serves:  6
 
8 whole star anise (or 6 tablespoons pre-ground whole star anise*)
6 lamb shanks (about 1 pound each), fat and sinew trimmed
3 tablespoons olive oil, divided
3 cups chopped onions
2 ½ cups chopped celery
1 ½ cups chopped carrots
2 tablespoons chopped garlic
7 cups low sodium Chicken stock
10 oz. Lite coconut milk
1 cup blood orange juice
2 ½ tablespoons grated blood orange zest
2 tablespoons honey
Sliced blood oranges – optional garnish
 

1. Finely grind star anise in spice grinder or in mortar with pestle.
2. Rub half of ground star anise over lamb shanks.  Sprinkle lamb with salt and pepper.
3. Heat 2 tablespoons oil in heavy large pot over medium-high heat.  Working in batches, add lamb to pot; brown on all sides, about 12 minutes per batch.
4. Transfer lamb to bowl.
5. Add 1 tablespoon oil to pot; add onions, celery, carrots and garlic and sauté until soft and transparent, about 10 minutes.
6. Add all stock, orange juice, zest and remaining star anise.  Mix well and bring to boil.  Reduce heat to a low simmer.  Return lamb to pot and cover.  Continue to cook until lamb is tender, about 1 hour 45 minutes.
7. Transfer lamb to large bowl.  Cover with foil.  Working in batches as needed, transfer cooking liquid and vegetables to processor; puree until smooth.
8. Return liquid to pot.  Bring to a boil and simmer until liquid is reduced to about 6 cups, about 20 minutes.
9. Mix in honey.  Season to taste with salt and pepper.  Either pour the gravy over lamb or serve on the side.

 
ADVANCE PREP:  Can be made 1 day ahead.  Cover and chill.  Rewarm over medium heat before continuing.
 
* The powder of the whole star anise is more flavorful than ground seeds.