Lamb shanks braised with Éphémère Cherry and port
Preparation: 30 minutes
Cooking time: 8 hours
- 4 lamb shanks or 1 leg of lamb
- 3 large shallots, finely chopped
- 2 tablespoons honey
- 1 star anise
- 2 large garlic cloves
- 2 tablespoons corn starch
- 1 tablespoon Dijon mustard
- 1 cup chicken broth
- 2 tablespoons balsamic vinegar
- 20 dried prunes, coarsely chopped
- 5 dried figs, coarsely chopped
- 1/2 cup Éphémère Cherry, room temperature
- 1/2 cup port
- Olive oil
- Salt and pepper
- In a large pan, heat a drizzle of olive oil at medium-high heat and sear the shanks or the leg on both sides. Add salt and pepper and place in slow cooker.
- In the same pan, stir-fry the shallots on medium-high for 3-4 minutes. Add the garlic cloves, the honey and the star anise. Cook for 1 minute. Deglaze with the Éphémère Cherry and the port. It is very important to scrape the bottom of the pan to release the cooking juices! Pour into slow cooker.
- In a large cup, mix the chicken broth with the corn starch, the Dijon mustard, the balsamic vinegar, the dried prunes and figs and pour into slow cooker. Mix well and add salt and pepper.
- Cook on low heat for 8 hours. You can mix delicately and pour cooking juices over the lamb halfway through cooking.
Celery root and potato puree
Preparation: 10 minutes
Cooking time: 20 minutes
- 3 large potatoes, peeled and cut into 1 cm cubes
- 1 large celery root, peeled and cut into 1 cm cubes
- 237ml 15% country-style cream
- 4 tablespoons butter
- In a pot filled with water, bring vegetables to a boil. The water must reach above vegetables by 2 cm. Be generous on the salt! Cook until vegetables are tender. Drain and set aside.
- In a small pot, bring cream to a boil at medium-high heat.
- Mash the vegetables with a potato masher until a smooth texture is obtained. Add about a ¼ cup of warm cream and 1 tablespoon of butter. Mix vigorously to obtain a homogeneous mixture. Repeat until all the butter and cream is used up. Adjust seasoning to taste and serve warm.
Photo and recipe : Philippe Allard and Samuel Joubert, recettesdelamort.ca