Time: 50 min
In an ovenproof pot big enough to fit the shanks, heat the butter over medium high heat.
Season the shanks and sear well on all sides until dark golden brown.
Remove from the pot, add onions, almonds and star anise. Place shanks on top.
Add about two thirds of the beer. Bring to a boil, turn the temperature to medium low, and let simmer for 5 minutes to burn off the alcohol before placing the lid on.
Let simmer gently for 3 hours, adding more beer, and eventually water if it seems to dry up.
You should end up with a very tender shank and a sweet, aromatic onion compote in a quite reduced cooking juice. Add salt and pepper to taste.