Season lamb shanks with salt and pepper. In a large pot, heat olive oil over medium-high heat. Brown the lamb shanks on all sides, about 5 minutes.

Remove lamb shanks and set aside. In the same pot, add diced onion, and minced garlic. Sauté until vegetables are softened.

Pour in the red wine, scraping the bottom of the pot to release any browned bits. Add broth, rosemary, thyme, and star anice.

Return lamb shanks to the pot, ensuring they are partially submerged in the liquid. Bring the mixture to a simmer.

Cover the pot braise for 50 mins to 1 hour, or until the lamb is tender and easily pulls away from the bone.

Serve the red wine-braised lamb shanks over mashed potatoes, polenta, or your preferred side. Spoon the flavorful sauce over the lamb. Enjoy your delectable red wine-infused lamb shanks!