Lamb shanks braised with port and Éphémère Cherry beer





Lamb shanks

• 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, 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 choppe

A participation of

Samuel Joubert



• 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

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