Asian-Braised Lamb Shanks

Heat large skillet over med-hi heat with oil.Combine salt, pepper, 1 T five-spice and ground cinnamon in small bowl.Rub mixture onto lamb shanks.Sear lamb shanks on each side until nicely browned and remove from pan, place on plate and sit aside.Preheat oven to 225 F.Toast cinnamon stick, chili flakes, remaining five-spice, & star anise pod in a small skillet.Mix with Chinese rice wine, soy, tamarind concentrate, brown sugar, ginger, garlic, beer.Arrange seared lamb shanks in large dutch oven, pour spice mixture over.Cover.Place dutch oven in oven and braise for 1 hr.Increase heat to 300 and braise another 1 hr.Increase heat again to 350 F and braise another 45 minutes 1 hour, until meat is falling off the bone.Remove from oven, and keep warm.Strain braising juices into another pot.Add 1 T flour and bring to a boil.Reduce to low and simmer until sauce is thickened.Season to taste with salt and pepper and freshen with lime juice if desired.Optional: if preparing lamb shanks ahead of time, place shanks and thickened braising liquid back into dutch oven and refrigerate up to 3 days.Reheat over medium, skimming any fat that has accumulated.Serve shanks with thickened sauce and your chosen sides.