Port Braised Lamb Shanks (recipetineats)


4 lamb shanks, approx 400g/13oz each
salt and pepper to taste
2 T olive oil, divided
2 garlic cloves, minced
1 onion, finely chopped
1 celery stalk, finely chopped (opt but recommended)
1 carrot, finely chopped (opt but recommended)
3 T flour
2 c beef broth or chicken broth
3 c port (can use cheap stuff if desired)
1 1/2 c red wine (can sub beef broth)
3 T tomato paste
5 sprigs thyme or 2 t dried thyme
3 dried bay leaves (or 5 fresh)
4 stalks fresh parsley (opt)

Season lamb with salt and pepper. Heat 1 T oil in a dutch oven or large heavy based pot over high heat. Add 2 lamb shanks and cook, turning until browned. Remove then repeat with remaining lamb. Turn heat down to medium. Add remaining 1 T oil, garlic, onion, carrot and celery. Sauté for 5 min until onion is softened. Add flour. Mix into onion mix. 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 then remove lid and simmer for 30 minutes. This step can be done in a 320 F oven (covered with foil or lid) for 2 hours covered then 30 min uncovered; then reduce sauce on the stove per recipe. Or cook in a slow cooker on low for 8 hours; follow recipe to reduce sauce on the stove. 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. Straining the sauce makes it “restauranty” by making it lump free. 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. Note: This gets better overnight. To make ahead, follow the entire recipe then let cool, then refrigerate overnight in the dutch oven. Scrape fat off surface. Reheat on the stove or a 350 F oven (covered). Serves 4.

To Serve

fresh parsley, finely chopped



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