||Preheat oven to 170C.
||Heat a large non stick frying pan over medium high heat. Brush shanks with a little oil. Brown shanks well in the pan then remove and place in a large ovenproof dish with a lid.
||Add the onion, stock and sugar to the dish. Cover and transfer to the oven. Cook for 1 ½ - 2 hours or until the shanks are very tender and the meat is falling off the bone. Add a little water or stock if needed as they cook.
||Heat a little extra oil in a large frying pan over medium heat. Add the eschalot and cook for 30 seconds. Add the spices and cook until fragrant. Stir through the sweet chilli sauce and marmalade. Add the braised shanks to the pan and gently toss to coat in the marmalade mixture. Pour in a little of the braising liquid and raise the heat if needed to make the mixture more saucy.
||Serve with steamed vegetables.