• 1 Chinese hot pot broth Chic! Fondue by 1001 Fondues
• 4 lamb shanks
• A little olive oil
• 15 mL (1 tbsp.) butter
• 4 carrots, cut into large chunks
• 2 stalks celery, cut into large pieces
• 1 medium turnip, cut into large cubes
• 125 mL (1/2 cup) red wine
• 30 mL (2 tbsp.) tomato paste
• Salt and pepper
1. Salt the shanks on all sides.
2. Heat olive oil and butter in a large casserole over medium-high heat.
3. Sear lamb shanks on all sides and remove.
4 Preheat oven to 150 °C (300 °F).
5 In the same casserole, add a little fat if necessary and sauté the vegetables for 2 to 3 minutes.
6 Deglaze with red wine, bring to a boil and loosen meat juices with a wooden spatula.
7 Add broth, tomato paste and 1 litre (4 cups) water. Bring to the boil.
8 Cover and bake for about 3 hours or until the meat falls off the bone easily. You can also cook in a slow cooker.
9 Serve with mashed potatoes to which you’ve added cheese fondue to make an aligot. Cook fondue according to package cooking instructions.
This Quebec Lamb Shanks recipe by 1001 Fondues is an absolute delicacy and its heavenly taste will delight your senses! Enjoy and celebrate the fine taste of Quebec with every bite! A flawless feast that your guests will rave about!
With its uniquely balanced flavours, this is a broth to remember! And it’s a broth with a storied history, in fact. This is the descendant of the first Chinese hot pot broth to be served in Quebec, at the L’Aquarium restaurant (which later became Au Café Suisse) in 1954! Its perfectly balanced, savoury and fragrant flavours make this a one-of-a-kind broth that perfectly complements meats, fish and other seafood. And don’t forget the veggies! Just add 4 cups of water and you’re ready to roll.