Braised some lamb shanks in white wine with the usual flavours (onion, celery, carrot, garlic, thyme, bay, a little tomato and stock) with some star anise and mandarin peel. Put the sauce through the mouli and reduced it before adding more carrots. Served it with the latest batch of sourdough, some silver beet with pine nuts, and a garnish of parsley, mint and lemon oil. Could have plated it more carefully, but it's a Sunday night kitchen table family dinner. Pooles Rock 2010 Hunter Valley Chardonnay was s good match
https://www.prospectingaustralia.com/forum/img/member-images/158/1442136588_shank.jpg.