Cooking lamb with a bottle of stout long and slow ensures the most tender melt- in-your mouth shanks.
Heat pan and sear lamb shanks in oil with some salt and pepper, when browned remove from pan and rest.
Add diced shallots, garlic, celery, carrots and parsley. Sear for about 1 minute and ad star anise, bay leaves, red wine and Kecap manis. Bring to boil and ad lamb shanks back to pan. Cook for about 2 minutes to allow lamb to soak up sauce mix.
Pour over bottle of stout and add water to cover lamb.
Cover pan and cook in hot oven at 180 for about 1 and 1l2 hours.
Serve with some mash potatoes or by itself.
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