Braised lamb shank curry

Name: Braised lamb shank curry
Prep time: 20 min
Cook time: 3 h 40 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 4 Quebec lamb shanks; Olive oil; 1 large yellow onion, finely chopped; 3 large garlic cloves, finely chopped; 1 cup white wine; 2 cans of 398 ml light coconut milk; 1/4 cup red curry paste; 3 tablespoons honey; 3 tablespoons curry powder; 1 tablespoon ground coriander; 1 tablespoon turmeric; 1 tablespoon fennel seeds; 2 whole star anise; About 2 cups veal stock (or beef broth); Fresh cilantro for serving; Salt and pepper from the mill

Preparation 20 min
Cooking 3 h 40 min
Servings 4 to 6
Freezing Absolutely

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Ingredients
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This braised lamb shank curry is so tasty! The flavours are balanced and the meat perfectly tender. Coconut milk, red curry paste, star anise … I created this recipe in collaboration with the Washington State wine producers, more precisely in the Columbia Valley. I suggest you pair this dish with a full-bodied but well-balanced wine like the J. Bookwalter Notebook. A wine composed of Cabernet Sauvignon, Syrah and Malbec which will offer notes of ripe fruit, tobacco and vanilla! Serve over rice with plenty of broth and you will be in paradise!

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Ingredients

4 Quebec lamb shanks
Olive oil
1 large yellow onion, finely chopped
3 large garlic cloves, finely chopped
1 cup white wine
2 cans of 398 ml light coconut milk
1/4 cup red curry paste
3 tablespoons honey
3 tablespoons curry powder
1 tablespoon ground coriander
1 tablespoon turmeric
1 tablespoon fennel seeds
2 whole star anise
About 2 cups veal stock (or beef broth)
Fresh cilantro for serving
Salt and pepper from the mill

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Preparation

Preheat the oven to 350 °F.
In a large casserole dish heated over medium heat, add a good drizzle of olive oil and brown the meat on all sides for about 15 minutes total. Cook in two parts and add more oil as needed. Season generously with salt and pepper. Place on a plate and set aside.
Add the onion and garlic, then add a drizzle of olive oil. Cook, stirring constantly, 3 to 4 minutes.
Deglaze with the white wine and scrape off the bottom to get all the flavours. Cook for 2 minutes while stirring.
With the exception of the veal stock, add the rest of the ingredients, mix and cook for 1 minute, stirring constantly.
Return the lamb to the casserole dish and add enough veal stock to cover the meat.
Cover, bring to a boil and place in the oven. Cook for 3 hours, basting occasionally. Serve over basmati rice, drizzle with the broth and garnish with fresh cilantro!

Our sommeliers suggest

J. Bookwalter Notebook NV13 Columbia Valley

Pie Braque

Crafted more accessible, this red is composed of added Syrah, Malbec and Mourvèdre. Marrying various vintages, the cuvée is aromatic and flavourful with frank notes of ripe fruits, chocolate, tobacco and vanilla. See the product

Rose des Mers, 6%

Pie Braque

IPA type beer, this rose from the seas will offer you aromas of citrus, but also yellow fruits and tropical fruits. Recipe dominated by the Cari, she will please herself wonderfully in the company of aromas of grapefruit and mango of beer, two ingredients sharing aromatic molecules in how with the spice. Beer with a soft texture, it will only be more comforting as an accompaniment to this dish. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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