Cooking lamb with a bottle of stout long and slow ensures the most tender melt- in-your mouth shanks.


  • 4 lamb shanks

  • 2 shallots

  • 2 clove of garlic

  • 2 celery sticks

  • 2 carrots

  • 1/2 segment of star anise

  • 1/2 cup of parsley

  • 2 bay leaves

  • 1/2 cup of red wine

  • 3tbsp Kecap manis

  • 375 ml of stout beer


  • 1.

    Heat pan and sear lamb shanks in oil with some salt and pepper, when browned remove from pan and rest.

  • 2.

    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.

  • 3.

    Pour over bottle of stout and add water to cover lamb.

  • 4.

    Cover pan and cook in hot oven at 180 for about 1 and 1l2 hours.

  • 5.

    Serve with some mash potatoes or by itself.


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Posted by marebugareReport
The dish had quite a nice caramel flavour. However I took out the star anise half way through cooking as the aroma from it was getting to intense for my taste.