If you’re looking for a soul-warming dish that’s both impressive and deeply satisfying, the Port Braised Lamb Shanks Recipe is your new best friend. Rich, tender lamb shanks slowly cooked in a luscious, fruity port wine sauce create a dish that’s bursting with flavor and perfect for cozy dinners or special occasions. This recipe brings together simple ingredients in a way that elevates every bite, making the lamb fall-off-the-bone tender with a sauce that’s both velvety and robust. Trust me, once you try this Port Braised Lamb Shanks Recipe, it will become a beloved classic in your kitchen.
Ingredients You’ll Need
This recipe uses straightforward ingredients, each carefully chosen to bring out amazing flavors and hearty textures in the dish. These staples are easy to find but vital for achieving that perfect balance of savory, sweet, and aromatic in every bite.
- Lamb shanks (4, approx 400g/13oz each): The star of the dish, these meaty cuts become meltingly tender with slow cooking.
- Salt and pepper: Essential for seasoning the lamb and enhancing all the natural flavors.
- Olive oil (2 tbsp, separated): For browning the meat and gently sautéing the vegetables.
- Garlic cloves (2, minced): Adds pungent warmth that deepens the sauce’s complexity.
- Onion (1, finely chopped): Builds the base flavor with its sweetness and body.
- Celery stalk (1, finely chopped, optional): Adds subtle earthiness and crunch to the mix.
- Carrot (1, finely chopped, optional): Brings natural sweetness and color to the braise.
- Flour (3 tbsp / 35g): Helps thicken the sauce to a luscious consistency.
- Beef broth (2 cups / 500 ml): Provides rich depth and meaty flavor to the liquid base.
- Port (3 cups / 750 ml): The secret ingredient that imbues the sauce with its iconic sweetness and fruity notes.
- Red wine (1 1/2 cups / 375 ml): Balances the port with acidity and layers complexity.
- Tomato paste (3 tbsp / 1/4 cup): Adds umami richness and thickens the sauce beautifully.
- Thyme (5 sprigs or 2 tsp dried): Brings herbal freshness that complements the lamb perfectly.
- Bay leaves (3 dried or 5 fresh): Infuse subtle aromatic depth into the braise.
- Fresh parsley (4 stalks, optional): For a bright finish and garnish.
- Fresh parsley (finely chopped): Adds a pop of color and freshness at serving.
How to Make Port Braised Lamb Shanks Recipe
Step 1: Season and Brown the Lamb
Begin by generously seasoning your lamb shanks with salt and pepper. This step is crucial because it lays the foundation for flavor. Heat 1 tablespoon of olive oil in a heavy pot over high heat and brown the lamb on all sides. This caramelization locks in juices and creates deep, rich flavors essential for the final dish.
Step 2: Sauté Vegetables
Lower the heat to medium and add the remaining olive oil. Toss in garlic, onion, carrot, and celery. Sauté for about five minutes until the onions soften and the veggies start to build a savory base that will enhance the sauce’s complexity.
Step 3: Incorporate the Flour
Sprinkle flour over the softened vegetables and stir it in evenly. This step is key for thickening the sauce later and gives the braise a nice, silky texture that clings beautifully to the meat.
Step 4: Add Liquids and Herbs
Pour in the beef broth, port, and red wine followed by tomato paste, thyme sprigs, and bay leaves. It’s okay if the mixture looks a bit lumpy from the tomato paste or flour at this stage; it will smooth out during cooking. The port here is what transforms this braise, lending a complex fruity sweetness that plays perfectly with the savory lamb.
Step 5: Simmer the Lamb
Place the lamb shanks back into the pot—make sure they are mostly submerged in the liquid. Bring everything to a gentle simmer, then reduce the heat to medium-low. Cover the pot with a lid and let it cook gently for two hours. This slow simmer is where the lamb becomes tender and infused with the deep flavors of the sauce.
Step 6: Finish the Sauce and Serve
After two hours, remove the lid and continue simmering uncovered for another 30 minutes to thicken the sauce. Remove the lamb shanks to a bowl, strain and skim excess fat from the sauce, then reduce it by half until syrupy. Finally, nestle the lamb back into the gorgeous, rich braising sauce to warm through before serving.
How to Serve Port Braised Lamb Shanks Recipe
Garnishes
A sprinkling of finely chopped fresh parsley adds a vibrant splash of color and a hint of freshness that cuts through the richness. It’s the perfect simple touch to elevate the presentation and flavor.
Side Dishes
Serve these luscious lamb shanks alongside creamy mashed potatoes or buttery polenta to soak up every drop of that ambrosial port sauce. Roasted root vegetables or a crisp green salad also complement the richness wonderfully and balance the meal.
Creative Ways to Present
For a restaurant-worthy touch, plate the lamb shanks over a smooth bed of parsnip puree or wild mushroom risotto. Drizzle some of the reduced sauce artistically around the plate, and garnish with fresh thyme sprigs for a fragrant, elegant presentation.
Make Ahead and Storage
Storing Leftovers
This Port Braised Lamb Shanks Recipe keeps beautifully in the fridge for up to three days. Store the lamb and sauce together in an airtight container to allow the flavors to meld even further overnight.
Freezing
Freeze any leftovers in freezer-safe containers for up to three months. The lamb and sauce freeze well and thaw with minimal loss of flavor or texture—a convenient way to enjoy this hearty dish anytime.
Reheating
Reheat gently on the stove over low heat, stirring occasionally to prevent burning. Adding a splash of broth can help loosen the sauce if it’s too thick. Avoid microwaving to maintain the lamb’s tenderness and sauce’s silky texture.
FAQs
Can I use a different cut of lamb?
While this recipe shines with lamb shanks because of their rich connective tissue that melts during slow cooking, you can try it with lamb shoulder. Just adjust cooking time to ensure tenderness.
Is port wine necessary for the recipe?
Port wine is what gives this braise its signature sweet and fruity depth. You can substitute with a robust red wine and a little extra tomato paste, but the flavor won’t have quite the same complexity.
Can I prepare this in a slow cooker?
Absolutely! After browning the lamb and sautéing the veggies on the stove, transfer everything to a slow cooker and cook on low for around 6-7 hours for tender results.
What side pairs best with port braised lamb shanks?
Creamy mashed potatoes or polenta are classic choices because they soak up the flavorful sauce perfectly. Roasted vegetables also provide a nice contrast in texture.
How do I know when the lamb is done?
The lamb is ready when it is falling off the bone and tender to the touch. It should easily pull apart with a fork after the long, slow simmer.
Final Thoughts
This Port Braised Lamb Shanks Recipe is everything you want in a special, comforting meal—rich, tender, and packed with layers of flavor. It’s perfect for impressing guests or treating yourself on a chilly evening. Don’t hesitate to dive into this recipe; it’s a rewarding cooking experience that will fill your kitchen with amazing aromas and fill your belly with pure joy.
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Port Braised Lamb Shanks Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Braising
- Cuisine: European
Description
Port Braised Lamb Shanks are a rich and flavorful dish featuring tender lamb shanks slowly braised in a luxurious sauce made from port wine, red wine, beef broth, and aromatic vegetables. This recipe results in tender, melt-in-your-mouth meat infused with the deep flavors of thyme, bay leaves, garlic, and tomato paste, perfect for a comforting dinner served alongside creamy mashed potatoes.
Ingredients
Lamb and Seasoning
- 4 lamb shanks (approx 400g/13oz each)
- Salt and pepper, to taste
- 2 tbsp olive oil, divided
Vegetables and Aromatics
- 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)
Thickening and Liquids
- 3 tbsp (35g) flour
- 2 cups (500 ml) beef broth (or substitute chicken broth)
- 3 cups (750 ml) port wine
- 1 1/2 cups (375 ml) red wine (or additional beef broth)
- 3 tbsp (1/4 cup) tomato paste
Herbs
- 5 sprigs fresh thyme or 2 tsp dried thyme
- 3 dried bay leaves or 5 fresh bay leaves
- 4 stalks fresh parsley (optional)
- Fresh parsley, finely chopped (for garnish)
Instructions
- Season lamb: Generously season the lamb shanks with salt and pepper on all sides to enhance the meat’s natural flavors.
- Brown lamb shanks: Heat 1 tablespoon of olive oil in a dutch oven or large heavy-based pot over high heat. Add two lamb shanks and brown them by turning until all sides are nicely seared. Remove and repeat with remaining lamb shanks using the remaining 1 tablespoon of oil.
- Sauté vegetables: Reduce heat to medium, add the remaining 1 tablespoon olive oil to the pot along with minced garlic, chopped onion, carrot, and celery. Sauté for about 5 minutes or until the onions are softened and fragrant.
- Add flour: Sprinkle the flour over the vegetables in the pot, stirring well to incorporate the flour into the mixture. This will help thicken the sauce later.
- Add liquids and herbs: Pour in the beef broth, port wine, and red wine, then stir in tomato paste, thyme sprigs, and bay leaves. Stir the mixture together; it’s fine if there are lumps as they will dissolve during cooking.
- Return lamb to pot: Place the browned lamb shanks back into the pot, ensuring they are mostly submerged in the liquid. Bring the mixture to a gentle simmer.
- Braise lamb: Cover the pot with a lid, reduce heat to medium-low, and allow the lamb shanks to braise for 2 hours, until the meat is tender and falling off the bone.
- Reduce uncovered: Remove the lid and continue to simmer uncovered for an additional 30 minutes to thicken the sauce.
- Remove lamb: Take the lamb shanks out of the pot and transfer to a serving bowl, keeping the juices.
- Optional strain sauce: Strain the braising liquid through a sieve into a bowl, using a spoon to press the solids and extract all flavorful liquid. Return the strained sauce to the pot.
- Skim fat: Skim the excess fat from the surface of the sauce to reduce greasiness and enhance flavor.
- Reduce sauce: Increase the heat to medium-high and reduce the sauce until it halves in volume and reaches a syrupy consistency.
- Finish and serve: Return the lamb shanks and any collected juices to the pot to heat through. Serve the lamb shanks hot, garnished with finely chopped fresh parsley and accompanied by creamy mashed potatoes.
Notes
- Note 1: Lamb shanks should be about 400g (13oz) each for optimal cooking and portion size.
- Note 2: The port wine gives the dish its characteristic sweet and rich flavor; use a tawny or ruby port for best results.
- Note 3: If you prefer not to use red wine, substitute with more beef broth for a lighter flavor.
- Note 4: Braising time is approximately 2 hours for tender lamb, but can vary depending on meat quality.
- Note 5: Straining the sauce is optional but creates a smooth, refined texture.
