Description
This Port Braised Lamb Shanks recipe delivers tender, flavorful lamb slow-cooked in a rich sauce made from port, red wine, beef broth, and aromatic vegetables.
Ingredients
Scale
- 4 lamb shanks, approx 400g/13oz each
- Salt and pepper, to taste
- 2 tbsp olive oil, separated
- 2 garlic cloves, minced
- 1 onion, finely chopped (white, brown, or yellow)
- 1 celery stalk, finely chopped (optional but recommended)
- 1 carrot, finely chopped (optional but recommended)
- 3 tbsp / 1/4 cup flour (35g)
- 2 cups / 500 ml beef broth (or chicken broth as a substitute)
- 3 cups / 750 ml port (ruby or tawny)
- 1 1/2 cups / 375 ml red wine (or substitute with more beef broth)
- 3 tbsp / 1/4 cup tomato paste
- 5 sprigs thyme or 2 tsp dried thyme
- 3 dried bay leaves (or 5 fresh bay leaves)
- 4 stalks fresh parsley (optional)
- Fresh parsley, finely chopped
Instructions
- Generously season the lamb shanks all over with salt and pepper to enhance flavor before browning.
- Heat 1 tbsp olive oil in a Dutch oven or heavy-based large pot over high heat. Add two lamb shanks and sear on all sides until well browned. Remove and repeat with the remaining shanks, setting them aside.
- Reduce heat to medium and add the remaining 1 tbsp oil. Add minced garlic, finely chopped onion, carrot, and celery. Sauté for about 5 minutes until the onion softens and the vegetables become fragrant.
- Sprinkle the flour over the softened vegetables and mix well to combine. This will help thicken the sauce.
- Pour in the beef broth, port, red wine, and tomato paste. Add thyme sprigs and bay leaves. Stir to combine; don’t worry if there are lumps as they will dissolve during cooking.
- Place the browned lamb back into the pot, ensuring the meat is mostly submerged in the liquid. Bring to a gentle simmer, then reduce heat to medium-low and cover with a lid.
- Let the lamb simmer gently for 2 hours to become tender, then remove the lid and continue to simmer uncovered for an additional 30 minutes to reduce the sauce.
- Take the lamb shanks out of the pot and set them in a bowl.
- Strain the sauce from the pot through a sieve into a bowl, pressing the solids to extract maximum flavor. Pour the strained sauce back into the pot for a smooth, lump-free finish.
- Skim off any excess fat from the surface of the sauce to reduce greasiness.
- Increase heat to medium-high and reduce the sauce by half or until it thickens to a syrupy consistency, intensifying flavor.
- Return the lamb shanks and any accumulated juices to the pot to warm through in the reduced sauce.
- Serve the lamb shanks hot, garnished with freshly chopped parsley, alongside creamy mashed potatoes or your preferred side.
Notes
- Best served with creamy mashed potatoes.
- Garnish with fresh parsley for added flavor.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 lamb shank
- Calories: 650
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 35 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 120 mg
Keywords: Port Braised Lamb Shanks, lamb shanks, braised lamb, port wine, slow cooking