Lamb shanks braised with cherry beer and port
- Preparation 30 min
- Cooking 8 h
- Servings 4
- Freezing Absolutely
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!
- 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
- 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!