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