New Scandinavian Cooking > Recipes by chef > Andreas Viestad > Beer-braised lamb shanks with star anise, almonds and onions
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  • Beer-braised lamb shanks with star anise, almonds and onions
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    Shanks are tough, but flavorful. When cooked for a long time they become wonderfully tender and juicy. They go well together with spices and the Norwegian cuisine has a long tradition for using spices, such as star anise, in savory dishes.
    By Andreas Viestad

    Beer-braised lamb shanks with star anise, almonds and onions

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    Servings: 4
    Difficulty: 4/5
    Time: 50 min

    PREPARATION:

     
    • 1

      In an ovenproof pot big enough to fit the shanks, heat the butter over medium high heat.

    • 2

      Season the shanks and sear well on all sides until dark golden brown.

    • 3

      Remove from the pot, add onions, almonds and star anise. Place shanks on top.

    • 4

      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.

    • 5

      Let simmer gently for 3 hours, adding more beer, and eventually water if it seems to dry up.

    • 6

      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.

    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S07 E06 Many Flavors of Lamb and tagged , . Bookmark the permalink.
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  • Servings: 4
    Difficulty: 4/5
    Time: 50 min

    PREPARATION:

     
    • 1

      In an ovenproof pot big enough to fit the shanks, heat the butter over medium high heat.

    • 2

      Season the shanks and sear well on all sides until dark golden brown.

    • 3

      Remove from the pot, add onions, almonds and star anise. Place shanks on top.

    • 4

      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.

    • 5

      Let simmer gently for 3 hours, adding more beer, and eventually water if it seems to dry up.

    • 6

      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.

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