Lamb shanks in dark beer sauce

Ingredients for 4 servings:

• 4 lamb shanks
• 2 onions, cut into rings
• 200 ml dark beer, e.g. Köstritzer
• 200 ml meat broth
• 2 tbsp clarified butter
• 1 tsp cornstarch
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 45 minutes

hearty braised dish

Heat the clarified butter in a heavy roasting pan over medium heat and slowly fry the lamb shanks until browned all over. Remove from the pan and fry the onions until browned. Add the shanks back in, season with salt and pepper, and deglaze with the beer and meat stock. Add a little more stock if needed; the shanks should be about half submerged in liquid. Cover and simmer over low heat for 60-90 minutes until tender. Remove the shanks and discard the meat. Season the sauce to taste. Mix the cornstarch with a little cold water to lightly thicken the sauce. Bring to a boil. Add the meat to the sauce and let it simmer, covered, for another 10 minutes over low heat before serving.