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
Total time: 8 h 30 min
Yield: 4
Cuisine: Québécoise
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 cherry beer (or any other berry fruits), 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 8 h
Servings 4
Freezing Absolutely

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Ingredients
Preparation
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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!

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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 cherry beer (or any other berry fruits), 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

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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!

Our sommeliers suggest

Clos la Coutale

Southwest, France

The Clos la Coutale, an aromatic, full-bodied red from southwest France, has enough body to stand up to these braised shanks. The sauce is sweet, with the port, prunes, figs and cherry beer, and a wine with some chew keeps the whole thing from turning into dessert. A big fall dinner, with bread to mop up the sauce. See the product

Farmhouse Cerise, Le Castor

The cherry is already in the dish, in the beer and in the port. A cherry farmhouse ale picks up the same fruit and adds hay and clove notes that reach for the lamb. Very dry, it clears away what three hours of braising leave on the palate. The fruit acts as a bridge, never as added sugar. 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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