Caramelized Lamb Shanks in Red Wine With Le Zéphyr
Ingredients
- 45 ml (3 tbsp.) butter
- 4 lamb shanks
- 1 garlic clove, finely chopped
- 2 shallots, quartered
- 2 fresh rosemary branches, chopped
- 3 juniper berries, crushed
- 60 ml (1/4 cup) honey
- 250 ml (1 cup) red wine
- 500 ml (2 cups) poultry stock
- Salt and freshly ground pepper
- 250 ml (1 cup) Le Zéphyr, grated
Preparation
Preheat oven to 325°F (175°C).
Heat butter in an ovenproof casserole dish, and brown the shanks on all sides.
Add garlic, shallots, rosemary, and juniper berries. Add honey, red wine and poultry stock. Add salt and pepper.
Cover with aluminum foil, place in the oven and bake slowly for approximately 3 hours, basting frequently. Meat should be fork-tender. During the final 10 minutes, top with Le Zéphyr and continue baking until the cheese has melted.
Serve with grilled vegetables.
Portions 4
Preparation time
10 minutes
Cooking time
approximately 3 hours
Accompaniments
These full-bodied wines have an intense colouring and a powerful, complex bouquet of fruit, spice, and sometimes woody aromas. They present a hearty tannic structure and a velvety sensation in the mouth.
© Société des alcools du Québec, Montréal, 2007, 2012