Lamb shanks braised with cherry beer and port

Name: Lamb shanks braised with cherry beer and port
Prep time: 30 min
Cook time: 8 h
Ingredients: Olive oil; 4 Québec lamb shanks of 550g each; Salt and ground pepper; 3 big shallots, finely chopped; 3 garlic cloves, finely chopped; 3 tablepoons honey; 1 star anise; 1/2 cup Éphémère Cherry beer from Unibroue, lukewarm; 1/2 cup port; 1 cup chicken broth; 2 tablespoons corn starch; 1 tablespoon Dijon mustard; 2 tablespoons balsamic vinegar; 20 dried prunes, coarsely chopped; 5 dried figs, coarsely chopped

Preparation :30 min Cooking :8h

Difficulty :medium

Servings :4

You HAVE to try these lamb shanks braised with cherry beer and port! A meal that I prepare in the slowcooker but that be easily done in a ”Le Creuset” style dutch oven. In my opinion, you HAVE to eat them with a celery root and potato puree along with sauteed green beans with lemon zest and white wine!

Ingredients

Olive oil
4 Québec lamb shanks of 550g each
Salt and ground pepper
3 big shallots, finely chopped
3 garlic cloves, finely chopped
3 tablepoons honey
1 star anise
1/2 cup Éphémère Cherry beer from Unibroue, lukewarm
1/2 cup port
1 cup chicken broth
2 tablespoons corn starch
1 tablespoon Dijon mustard
2 tablespoons balsamic vinegar
20 dried prunes, coarsely chopped
5 dried figs, coarsely chopped

Preparation

In a big pan at medium temperature, heat a drizzle of olive oil. Sear the shanks on each sides for about 4-5 minutes or until nicely colored. Season with salt and pepper then place in slow cooker, meat side down.
In the same pan, add the shallots and garlic then cook for 2-3 minutes. Add the star anise along with the honey then stir well. Cook for about 1 minute then deglaze with the cherry beer. Scrape the bottom of the pan to get all those flavors then pour everything in the slow cooker. Season with salt and pepper.
In a big bowl, combine the port, chicken broth, corn starch, Dijon mustard, balsamic vinegar, prunes and figs. Stir well then pour over the meat in the slow cooker.
Cook at low temperature for 8 hours. At mid-cooking, gently stir everything and add some juice over the shanks. Serve with lots of juice along with prunes and figs on the meat!

*Note : You can also braise them in a big ”Le Creuset” style dutch oven. Simply cook at 325°F for about 3h30 or until the meat is fork tender. Same principle, gently stir and add some juice on the shanks at mid-cooking!

COOK MODE

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Our wine stewards suggest

+- 15$ Georges Vigouroux Pigmentum Malbec Cahors 2013

Coming from south France, the cahors are strong and well structured wines that calls for meals like lamb shanks.

+- 30$ Château Montus Madiran 2010

A wine produced by Alain Brumont, true pioneer of the Madiran appelation where they elaborate colorful wines that are strong and complex. Bring the carafe!

Farmhouse Cerise, Le Castor

This rustic beer with cherry, hay and clove aromas will help emphasize the character of the lamb and the fruity taste of cherry beer and port. Very dry, it will make a great pairing with the dish.

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