Serves 4

Ingredients:

• 4 medium-sized lamb shanks
• 200g diced cabbage.
• 1 small onion, diced.
• 1/2 leek, diced.
• 2 medium-sized carrots, diced.
• 50g salted butter.
• 40g minced garlic.
• 75g all-purpose flour.
• Salt and pepper to taste.
• 1 tablespoon savory
• 1 tablespoon rosemary
• 1 teaspoon ground juniper berries
• 1 Doppelbock beer from l’Apothicaire
• 1 can of diced tomatoes (796ml)
• 50ml beef Bovril

Instructions:

1. Preheat the oven to 300°F (150°C).
2. Sear the lamb shanks in a pan, then set them aside in an ovenproof container.
3. In the same pan, sauté the cabbage, onions, leeks, carrots, and garlic.
4. Incorporate the flour and spices.
5. Once the vegetables are cooked, deglaze with  Doppelbock beer from l’apothicaire.
6. Add the diced tomatoes and beef Bovril.
7. Bring to a boil and pour over the lamb shanks, adding the bay leaves.
8. Cook, covered, at 300°F for approximately 3 hours and 30 minutes.
9. Serve with grilled vegetables and roasted potatoes.