Marinating time: 1 hour
Prep. time: 5 minutes
Cooking time: 15 minutes

 (1) Pimaillade
An essential element in Jean-Charles Brédas' cooking, pimaillade is a mixture of "piments végétarients" (mild chilies) and garlic which are finely chopped and used as is, or preserved in olive oil. 

 Marinade

1. Marinate the lamb shanks: pour the lemon juice and half the anisette on them and sprinkle with the five-spice and pimaillade (1). 
2. Refrigerate for 1 hour.

Meanwhile, prepare the sauce

1. Sweat the peeled, minced shallot in the butter with the pepper, crushed star anise, cloves, remaining anisette, red wine and vinegar. Reduce until syrupy.
2. Add the hot lamb jus. Reduce by a third. Correct the seasoning, strain, and keep hot, placing a piece of butter on the surface to prevent the formation of a skin.

Cooking

1. Preheat the oven to 160° C (325° F).
2. Brown the drained lamb shanks in hot oil; season with salt and pepper.
3. Pour on the sauce before placing in the oven for 15 minutes. Repeat the process of basting with the sauce at least five times during the cooking (every 3 minutes).

Serve with saffron rice.