Spiced Slow-cooked Lamb Shanks

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4 lamb shanks

Sea salt

Freshly ground black pepper

1 teaspoon coriander seeds

1 small dried red chile (or 2 teaspoons chopped fresh chile)

1 teaspoon dried marjoram or oregano

1 tablespoon flour

1 tablespoon olive oil

1 clove garlic, finely chopped

1 large carrot, quartered and finely sliced

6 sticks celery, quartered and finely sliced

2 medium-large onions, quartered and finely chopped

1 tablespoon chopped fresh rosemary

2 tablespoons balsamic vinegar

6 fluid ounces (170 milliliters) dry white wine

6 anchovy fillets

2 (14-ounce/400 gram) tins whole plum tomatoes

1 handful fresh basil, marjoram or flat-leaf parsley, roughly chopped