Three Viking’s savoury Danish-style lamb shanks are a delicious idea for Easter dinner.
| 3 T | olive oil |
| 4 c | thinly sliced onion |
| 1 t | caraway seeds |
| 4 cloves | garlic, minced |
| 3 T | lingonberry jam |
| 2 T | apple cider vinegar |
| 1 t | chopped fresh thyme |
| 1 | bay leaf |
| 3 c | dark ale (a Danish Easter beer if you can find it; I used Longroof Brewing 2nd Perspective porter) |
| 3 c | unsalted chicken stock |
| 1 t | salt |
| ½ t | pepper |
| 3 T | olive oil |
| 6 | lamb shanks |
| salt and pepper | |
| ¼ c | cream |
| 2 T | parsley, chopped |
Heat the oil in a large roasting pan on low heat. Add onions and cook, stirring often, until caramelized. Add the garlic and caraway seeds.
Continue stirring for about 2 minutes until the garlic is fragrant. Stir in lingonberry jam, vinegar, thyme, bay, beer, stock, salt and pepper.
In a large frying pan, heat 3 T olive oil on medium-high heat. Season the shanks and brown them on all sides, 2 or 3 at a time, and then put in the roasting pan with the cooked onion mixture. If there are any brown bits in the frying pan, add some stock to loosen them up and add to the roasting pan.
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour. Turn the lamb and let simmer for another 1½-2 hours until lamb is very tender.
Remove lamb and cover with tin foil. Remove bay leaf. Using an immersion blender, carefully blend the braising liquid. Continue to simmer, uncovered, and reduce for 20-25 minutes until thickened. Stir in cream and check seasoning.
Pour sauce over shanks and sprinkle with parsley to serve.
Serves 6-8.