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

Scale

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)

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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.