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.
Recent Recipes:
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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