Dust the lamb shanks in seasoned flour, shaking off excess.

Heat half the olive oil in a heavy-based pan over high heat.

Brown the lamb shanks on all sides in batches. Remove and set aside.

Add the remaining oil to the pan and cook the onion for 2-3 minutes.

Add the garlic, chili, ginger, and five-spice powder and cook, stirring, for 1-2 minutes until fragrant.

Add the chopped tomatoes, soy sauce, brown sugar, and chicken broth. Stir well and bring to a boil.

Return the lamb shanks to the pan.

Reduce the heat to low, cover, and simmer for 1 1/2 hours, or until the meat is almost falling off the bone and very tender.

Check the seasonings and skim off any excess oil.

Serve over mash or rice, with steamed green vegetables and lime wedges.