Finn-Erik Cooks - Lamb Shank Tacos, with Ricotta cream and umami syrup

Recipe below video

Tacos for two you need:

1 big or two small lamb shanks
1 bottle of Rodenbach Red Ale
4 green asparagus
​2 medium onions
1 handfull of dried Shiitake mushrooms
1 handfull of dried Porcini mushrooms
2 star anise 
50 grams of Parmesan Cheese 
1 tbs tomato puré
1 lime 
100 grams of Ricotta cheese
​1 tbs light quark 
Chili powder
Smoked Sea Salt
Ground pepper
​Soy Sauce
Mint leaves 

2 small delicacy onions
1 tbs sugar
2 tbs Apple cider vinagre 
3 tbs water

Sesam seeds
1 fresh apple with good acidity 
Lompe (a round Norwegian lefse made out of mainly potatoes)

Brown the lamb shanks in a cast iron cocotte with some oil. Chop two onions.
Add the ale to the pan and throw in Parmesan, dried mushrooms, star anise, tomato puré, smoked sea salt, dash of soy sauce and two chopped green asparagus.

Cook in oven at 150 degree Celsius for 3-4 hours. 

Pickle the delicacy onions by mixing 1 part sugar - 2 parts vinagre - 3 parts water. Bring it to a boil to dissolve the sugar.
Finley chop onions using a mandolin cutter. Pour the pickling mix over the onions and refrigerate for at least one hour.

Prepare the Ricotta cream.
Mix the cheese with quark and squeeze in half a lime and a pinch of chili powder.

Take the shanks of the pan and pull the meat using two forks. Keep warm.

Drain the liquid from the pan and reduce it to syrup texture.
Chop an apple into fine cubes, slice two raw asparagus in thin slices and toast some sesame seeds in a pan. Take a cup and make small bite size versions of the lompe. Now you're all good for plating the dish. 
​This is a great sharing meal, so try plating on big wooden boards and place in the middle of the table.

Start with the lompe, add slices asparagus, meat and pour over some of the delicious umami syrup. Mint leaves and a good size of the Ricotta cream. Finish with aplles, sesame seeds and fresh ground pepper. Enjoy with some of the Rodenbach Ale.