Français

Quebec lamb shank with cranberries

See all

4 portions

Easy

210 minutes

Ingredients

  • 4 lamb shanks
  • 1 cup (120 g) fresh cranberries
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • ½ cup (125 ml) maple syrup
  • ½ cup (125 ml) port wine (or red wine)
  • 3 cups (750 ml) chicken broth
  • 2 tbsp (30 ml) cornstarch
  • 2 tbsp (30 ml) balsamic vinegar
  • 2 tbsp (30 ml) whole-grain mustard (or Dijon)

Preparation

  1. Preheat oven to 325°F (160°C).
  2. In a casserole dish, sauté shanks in a drizzle of oil over medium heat, 3 - 4 min. until browned. Set shanks aside.
  3. In the same pan, sauté onion pieces and garlic 1 min, then replace shanks.
  4. In a large bowl, combine port, maple syrup, chicken broth, cornstarch, mustard and balsamic vinegar. Mix, add cranberries and pour over meat.
  5. Cover and cook for 3 h 30 or until meat flakes easily with a fork. Baste halfway through cooking.
  6. Serve with mashed potatoes and celeriac or root vegetables of your choice: rutabaga, parsnips, carrots.

Chef’s Tip

This recipe can also be made in a slow cooker, 8 h of cooking at low temperature.