I am in the process of planning a 3 course dinner menu. I know the menu so far will include lamb shanks first dry-rubbed in ground fennel seed and allspice, and then braised in Guinness beer. The braising liquid will be strained and made into a sauce enriched with veal demi-glace and garnished with fresh chervil and a tiny grating of lemon zest. The shank will be served over fresh fava beans sauteed in butter, or cabbage sauteed in duck fat (depending on what the market brings). I will not serve Guiness with the dish, and don't know what wine to pair with it. I would be indebted to anyone who has any sugestions, and that can shed light on the general question of what to do when pairing wine with food that is cooked with beer. Cheers.