Cooking Beer Suggestions:
Chimay Grande Reserve (Cru) or Blue has notes of dried fruit, plum, fig, some spice from the yeast, maybe cinnamon, toffee and caramel from the grain bill. All these flavors play off the lamb, bringing out the rich meaty taste after the shanks have bathed in a long hot bath. Another beer I’d recommend is Rochefort 10, having some similar flavors with dried fig, plum, yet having a drier finish. A homebrewed Grand Cru would also be worthy of a dish as this. All the above beers would be my first choice to pair with as well.