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Caramelized Lamb Shanks in Red Wine With Le Zéphyr

4 portions


  • 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


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  • 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.

You can use this cheese for this recipe


Aromatic and robust

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.

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