Rub roast all
over with olive oil. Sprinkle generously with salt and pepper. Combine
thyme, oregano, anise seeds and flour and rub mixture over roast (not on
ends). Attach onion slices with toothpicks to fat side of roast. Set in
roasting pan bone side down (bones will serve as a rack), cover with
transparent wrap and let stand in refrigerator at least 8 hours. Let
stand at room temperature 2 hours before roasting.
Heat oven to
375F (190C). Remove transparent wrap from roast and put in oven for 30
minutes. Remove from oven. Reduce oven temperature to 325F (160C). While
roast is cooking the first 30 minutes, combine chicken stock, wine,
garlic and nutmeg in a small saucepan. Simmer 10 minutes. Pour this
mixture over meat after first 30 minutes cooking. Return meat to oven
and roast to 185F (85C) on meat thermometer - 45 minutes per lb (450g)
or about 3 hours. Baste often during cooking.