Port Braised Lamb Shanks
User Reviews
5
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Prep Time
15 mins
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Cook Time
3 hrs
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Total Time
3 hrs 15 mins
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Servings
4
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Calories
678 kcal
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Course
Main Course
Port Braised Lamb Shanks
Description
Port Braised Lamb Shanks involve seasoning lamb shanks with salt and pepper, then browning them in oil before sautéing garlic, onions, celery, and carrots. Flour is mixed in to thicken the base. A combination of port wine, red wine, beef broth, tomato paste, thyme, and bay leaves is added. The lamb is returned to the pot partially submerged and simmered slowly to break down the tough fibers and develop flavor.
The cooking process softens the lamb to a tender state where it easily pulls from the bone. The sauce reduces during uncovered simmering, thickening into a rich, glossy glaze that coats the meat. The port wine adds fruitiness and depth while the herbs and vegetables bring earthy and aromatic notes. This technique balances browning, stewing, and reduction for a complex dish.
Serve the lamb shanks garnished with fresh parsley. The dish pairs well with creamy mashed potatoes, polenta, or crusty bread to soak up the sauce. It can be prepared ahead, improving in flavor after refrigeration and reheating. Straining the sauce is optional but yields a smooth texture. Gluten-free adjustments include omitting flour and using cornstarch slurry to thicken.
Lamb shanks vary in size and may bend to fit the pot. Choose shanks appropriate for your cooking vessel. The recipe can be adapted to oven or slow cooker methods. Affordable wines work well given the long cooking time which mellows their characteristics. This recipe is inspired by a well-known Spanish dish and offers flexibility with substitute proteins like beef cheeks or ribs.
Ingredients
- 4 lamb shank approx 400g/13oz each (Note 1
- salt
- black pepper
- 2 tbsp olive oil , separated
- 2 garlic minced, cloves
- 1 onion , finely chopped (white, brown, yellow)
- 1 celery finely chopped (optional, but recommended, stalk
- 1 carrot , finely chopped (optional, but recommended)
- 3 tbsp / 1/4 cup flour (35g)
- 2 cups / 500 ml beef broth (liquid beef stock) (or sub with chicken broth)
- 3 cups / 750 ml port wine Note 2
- 1 1/2 cups / 375ml red wine , or more beef broth (Note 3)
- 3 tbsp / 1/4 cup tomato paste
- 5 thyme sprigs or 2 tsp dried
- 3 bay leaves or 5 fresh, dried
- 4 parsley optional, stalks, fresh
To Serve
- parsley finely chopped, fresh
Instructions
- Season lamb with salt and pepper.
- Heat 1 tbsp oil in a dutch oven or large heavy based pot over high heat. Add 2 lamb shanks and cook, turning, until browned (see photo). Remove then repeat with remaining lamb.
- Turn heat down to medium. Add remaining 1 tbsp oil, garlic, onion, carrot and celery. Sauté for 5 minutes until onion is softened.
- Add flour. Mix into onion mixture.
- Add remaining ingredients. Mix - lumps are ok, they will dissolve while cooking.
- Add lamb back in - the meat should be mostly submerged. Bring to simmer, then turn heat down to medium low and cover with lid.
- Simmer for 2 hours (Note 4) then remove lid and simmer for 30 minutes.
- Remove lamb into a bowl.
- Optional: Strain sauce in dutch oven into a bowl. Use spoon to press into onion etc to squeeze out all the flavourful liquid. Pour sauce into dutch oven. (Note 5)
- Skim excess fat off sauce.
- Increase heat to medium high and reduce liquid by half or until it thickens to a syrup consistency.
- Return lamb shanks and juices pooled in the bowl into sauce to reheat, then serve with creamy mashed potato, garnished with parsley.
Notes
- Select lamb shanks that fit your cooking pot and expect them to shrink about 25% when cooked.
- The recipe can be adapted to oven or slow cooker methods with adjustments for cooking times.
- Use affordable port and wine as slow cooking mellows expensive bottle differences.
- Straining the sauce is optional but creates a lump-free consistency preferred by some.
- For gluten-free, omit flour and thicken with cornstarch after cooking.
- Make ahead by cooking fully, chilling overnight, scraping off fat, and reheating gently.
- Alternate proteins like beef cheeks or ribs can be used instead of lamb shanks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 678 kcal
% Daily Value*
| Serving | 605g | |
| Calories | 678cal | 34% |
| Carbohydrates | 18.4g | 6% |
| Protein | 60.6g | 121% |
| Fat | 22.5g | 35% |
| Saturated Fat | 6.5g | 33% |
| Cholesterol | 180mg | 60% |
| Sodium | 575mg | 24% |
| Potassium | 1256mg | 27% |
| Fiber | 1.9g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 2800IU | 56% |
| Vitamin C | 9.9mg | 11% |
| Calcium | 70mg | 7% |
| Iron | 6.7mg | 37% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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