If you have ever wanted to impress friends or simply treat yourself to a truly comforting and flavorful meal, this Port Braised Lamb Shanks Recipe is an absolute must-try. Slow-cooked to tender perfection in a rich blend of port wine, beef broth, and aromatic vegetables, these lamb shanks develop a deep, luscious taste that feels indulgent yet homey. The combination of braising liquid and herbs creates a sauce that perfectly complements the melt-in-your-mouth lamb, transforming a humble cut into an elegant centerpiece for any dinner gathering.
Ingredients You’ll Need
Every ingredient in this Port Braised Lamb Shanks Recipe plays a vital role. From the fresh vegetables that add subtle sweetness and texture to the boldness of port and red wine, each component brings depth and balance to the dish. The list is manageable but essential for creating this unforgettable meal.
- 4 lamb shanks (approx 400g/13oz each): The star of the dish, these cuts become incredibly tender and flavorful when slow-braised.
- Salt and pepper: Simple seasonings that enhance the lamb’s natural flavors before searing.
- 2 tbsp olive oil (separated): Used first to brown the lamb and later to sauté the vegetables, adding richness without overpowering.
- 2 garlic cloves (minced): Garlic infuses the sauce with a warm, aromatic base.
- 1 onion (finely chopped): Adds sweetness and body to the braising liquid.
- 1 celery stalk (finely chopped, optional but recommended): Brings subtle herbal undertones and texture.
- 1 carrot (finely chopped, optional but recommended): Contributes a natural sweetness and color to the sauce.
- 3 tbsp / 1/4 cup flour (35g): Helps thicken the sauce to a perfect consistency.
- 2 cups / 500 ml beef broth (or chicken broth): Provides a robust, savory liquid base to complement the lamb.
- 3 cups / 750 ml port: The secret ingredient that imparts richness, sweetness, and an irresistible depth.
- 1 1/2 cups / 375 ml red wine (or more beef broth): Adds acidity and layers of flavor to balance the dish.
- 3 tbsp / 1/4 cup tomato paste: Intensifies the sauce’s color and adds a subtle tanginess.
- 5 sprigs thyme or 2 tsp dried thyme: Earthy herbaceous notes that marry beautifully with lamb.
- 3 dried bay leaves (or 5 fresh): Introduces a mild bitterness that enhances the overall taste.
- 4 stalks fresh parsley (optional): Adds a fresh, vibrant aroma to the final dish.
- Fresh parsley (finely chopped, for garnish): The perfect finishing touch for color and lightness on the plate.
How to Make Port Braised Lamb Shanks Recipe
Step 1: Season and Sear the Lamb
Begin by generously seasoning the lamb shanks with salt and pepper. This step is so important because it ensures that your lamb will have a perfectly seasoned crust once seared. Heat 1 tablespoon of olive oil in a heavy-based pot or Dutch oven over high heat, and brown the shanks on all sides. This caramelization locks in flavor and creates those irresistible browned bits that add complexity to the sauce later. Remove the lamb and set aside.
Step 2: Sauté the Vegetables
Lower the heat to medium and add the remaining tablespoon of olive oil to the same pot. Toss in the minced garlic, finely chopped onion, celery, and carrot. Sauté them for about 5 minutes, or until the onions soften and everything starts to smell heavenly. These veggies form the aromatic foundation of the sauce, balancing the rich meatiness of the lamb.
Step 3: Thicken the Base with Flour
Sprinkle the flour over the softened vegetables and mix well. The flour will help bind the sauce and give it that beautiful, velvety texture. Don’t worry about lumps at this stage; they will dissolve during the long braise.
Step 4: Add the Liquid Ingredients and Herbs
Pour in the beef broth, port, red wine, and tomato paste while stirring to combine everything. Toss in thyme sprigs and bay leaves for added fragrance and complexity. Give the mixture a good stir—seeing some lumps from the tomato paste or flour is okay, and they will melt into the sauce as it cooks.
Step 5: Return Lamb to the Pot and Simmer
Nestle the lamb shanks back into the pot, making sure the meat is mostly submerged in the liquid. Bring everything to a gentle simmer, then reduce the heat to medium-low and cover the pot with a lid. This slow braising will tenderize the meat beautifully over two hours.
Step 6: Uncover and Reduce the Sauce
After about two hours, remove the lid and allow the liquid to simmer uncovered for another 30 minutes. This extra step lets the sauce intensify and thicken as some of the liquid evaporates to a luscious, syrupy consistency.
Step 7: Finish and Prepare for Serving
Carefully remove the lamb shanks and place them in a bowl. For an extra smooth sauce, strain the remaining liquid to remove the cooked vegetables and herbs, pressing to extract every bit of flavor. Return the sauce to the pot, skim off any excess fat, and reduce it over medium-high heat as needed. Finally, nestle the lamb shanks back into the sauce to warm through before plating.
How to Serve Port Braised Lamb Shanks Recipe
Garnishes
A sprinkling of finely chopped fresh parsley brightens the dish with a burst of green color and a fresh, herbaceous note that contrasts beautifully with the rich sauce. It’s these little touches that make the meal visually inviting and aroma-complete.
Side Dishes
This Port Braised Lamb Shanks Recipe pairs perfectly with creamy mashed potatoes, which soak up the luscious sauce like a dream. You can also opt for buttery polenta or buttery garlic mashed cauliflower if you want a twist. Roasted root vegetables or a simple green salad add excellent complementary textures and brightness to the plate.
Creative Ways to Present
For a restaurant-worthy presentation, serve the lamb shanks partially sliced or gently shredded, fanning the meat over a bed of creamy mash, and drizzle generously with the reduced port sauce. Serve with garnished fresh parsley sprigs on top for extra elegance. You could also plate with roasted vegetables arranged artistically to make the colors pop even more.
Make Ahead and Storage
Storing Leftovers
Port Braised Lamb Shanks Recipe leftovers keep wonderfully in an airtight container in the fridge for up to 3 days. The flavors deepen further when refrigerated overnight, making it a perfect dish to prepare in advance for gatherings or cozy weeknight dinners.
Freezing
You can freeze the lamb shanks and sauce separately or together in freezer-safe containers or heavy-duty bags for up to 3 months. Just be sure to thaw slowly in the refrigerator before reheating for best texture and flavor.
Reheating
When ready to eat, gently reheat the lamb shanks with sauce on low heat on the stovetop, stirring occasionally to prevent sticking. Avoid high heat or microwave reheating, which can toughen the meat and change the sauce texture. Slow and gentle warming preserves the melt-in-your-mouth tenderness and luscious sauce consistency.
FAQs
Can I use chicken broth instead of beef broth?
Absolutely! Chicken broth is a fine substitute if you don’t have beef broth available. It will create a lighter flavor but won’t compromise the overall richness from the port and wine.
Is it necessary to use both port and red wine?
Using both port and red wine creates a complex, layered flavor profile, but if needed, you can substitute one with more broth. However, the signature sweetness and depth of the port are what truly elevate this dish.
Can I prepare this recipe in a slow cooker?
Yes! After browning the lamb and sautéing vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or until the lamb is tender. Finish by reducing the sauce on the stovetop as needed.
How do I tell when the lamb shanks are done?
The lamb is done when the meat is very tender and falling off the bone easily. It should feel soft when pierced with a fork, which usually takes around 2.5 to 3 hours of simmering.
Can I make this recipe gluten-free?
Yes, simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch slurry (added later) to thicken the sauce without compromising taste or texture.
Final Thoughts
This Port Braised Lamb Shanks Recipe is one of those soul-satisfying dishes that makes all the waiting and slow cooking worth it. The tender lamb and rich, velvety sauce create a meal that feels special yet approachable. I encourage you to try this recipe—it’s perfect for family dinners, special occasions, or anytime you want to treat yourself to something extraordinary. Once you do, it might just become a beloved favorite in your recipe collection.
Print
Port Braised Lamb Shanks Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours (180 minutes)
- Total Time: 3 hours 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Western, European
Description
This Port Braised Lamb Shanks recipe features tender lamb shanks slowly simmered in a rich combination of port wine, red wine, beef broth, and aromatic vegetables, resulting in a deeply flavorful and comforting dish. Perfect for a special dinner, the lamb is browned to develop a savory crust, then braised for three hours until meltingly tender, served with a luscious reduced sauce and creamy mashed potatoes.
Ingredients
Lamb Shanks and Seasoning
- 4 lamb shanks (approx 400g/13oz each)
- Salt and pepper, to season
Cooking Fats and Aromatics
- 2 tbsp olive oil, divided
- 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 chicken broth as substitute)
- 3 cups (750 ml) port wine
- 1 1/2 cups (375 ml) red wine (or additional beef broth as substitute)
- 3 tbsp (1/4 cup) tomato paste
Herbs and Garnish
- 5 sprigs thyme or 2 tsp dried thyme
- 3 dried bay leaves or 5 fresh bay leaves
- 4 stalks fresh parsley (optional, for cooking)
- Fresh parsley, finely chopped (for garnish)
Instructions
- Season the lamb: Generously season the lamb shanks with salt and pepper on all sides to enhance flavor.
- Brown the lamb: Heat 1 tbsp olive oil in a large heavy-based pot or Dutch oven over high heat. Add 2 lamb shanks and brown on all sides until deeply golden, then remove. Repeat with remaining lamb shanks, adding more oil if needed.
- Sauté aromatics: Reduce heat to medium and add the remaining 1 tbsp oil along with minced garlic, chopped onion, carrot, and celery. Cook for about 5 minutes until the onion softens and vegetables are fragrant.
- Incorporate flour: Sprinkle the flour over the softened vegetables and stir well to combine, cooking for a minute to eliminate the raw flour taste.
- Add liquids and herbs: Pour in the beef broth, port wine, red wine, and tomato paste. Stir, allowing any lumps to remain as they will dissolve during cooking. Add thyme sprigs, bay leaves, and fresh parsley stalks if using.
- Return lamb to pot: Place the browned lamb shanks back into the pot, making sure the meat is mostly submerged in the liquid. Bring to a simmer.
- Braise low and slow: Lower heat to medium-low, cover the pot with a lid, and gently simmer for 2 hours until the lamb is tender and falling off the bone.
- Reduce uncovered: Remove the lid and continue to simmer uncovered for another 30 minutes to concentrate the flavors and slightly thicken the sauce.
- Remove lamb: Carefully transfer the lamb shanks to a bowl and set aside.
- Optional strain: Strain the sauce through a fine sieve into a bowl to remove solids, pressing with a spoon to extract maximum flavor, then pour the smooth sauce back into the pot.
- Skim fat: Skim off any excess fat floating on the surface of the sauce for a cleaner finish.
- Reduce sauce: Increase heat to medium-high and reduce the sauce by half or until it reaches a syrupy consistency, intensifying the flavors.
- Reheat lamb and serve: Return the lamb shanks and any accumulated juices to the sauce to warm through. Serve the lamb with the rich port sauce, garnished with fresh chopped parsley and alongside creamy mashed potatoes for a perfect meal.
Notes
- Note 1: Using lamb shanks around 400g/13oz each ensures even cooking and ideal serving size.
- Note 2: Port wine adds a sweet, fruity depth to the braising liquid; substitute with extra red wine or broth if unavailable.
- Note 3: Red wine can be replaced by additional beef broth if you prefer a milder flavor.
- Note 4: Long, slow braising is key to tenderizing the tough lamb shanks and developing rich flavors.
- Note 5: Straining the sauce is optional but results in a smoother texture and more refined presentation.
