New Scandinavian Cooking
Beer-braised Lamb Shanks with Star Anise, Almonds and Onions

Beer-braised Lamb Shanks with Star Anise, Almonds and Onions

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.

Rating:

  • By Tellus Works

Preperation:

  • Servings: 4
  • Difficulty: 4 of 5
  • Time: 50 min
  • 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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4 medium lamb shanks
8 medium onions, sliced
2 bottles dark beer, such as porter or stout
1 handful almonds, split lengthwise
1 star anise
1 tablespoon butter
Salt and pepper to taste

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