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
Scale
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.
