Step 1

Preheat oven to 160C/140C fan-forced. Heat half the oil in a large flameproof casserole dish over high heat. Cook shanks, in batches, for 5 to 7 minutes or until browned all over. Transfer to a large plate.

Step 2

Heat remaining oil in dish over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic, coriander, cinnamon, allspice and rosemary. Cook, stirring, for 1 minute or until fragrant.

Step 3

Add sauce, juice, stock and molasses. Bring to the boil. Return shanks, in a single layer, to dish. Cover. Bake for 2 hours. Stir in dried cranberries. Bake, uncovered, for a further 30 minutes or until shanks are very tender.

Step 4

Meanwhile, cook sprouts in a saucepan of boiling water for 2 minutes or until almost tender. Drain well. Heat half the butter in a large frying pan over medium-high heat. Add sprouts. Cook, stirring occasionally, for 8 to 10 minutes or until golden and crisp. Season with salt and pepper.

Step 5

Combine milk and 2 cups water in a medium saucepan. Bring to the boil over medium-high heat. Slowly pour in polenta, stirring constantly. Reduce heat to medium-low. Cook, stirring, for 5 minutes or until thickened. Add remaining butter. Stir until melted. Season with salt and pepper.

Step 6

Combine pistachios, almonds and parsley in a small bowl. Serve shanks on polenta with sprouts, pan juices and sprinkled with parsley mixture.