Port Braised Lamb Shanks Recipe

ByNoah Steele
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Introduction

This Port Braised Lamb Shanks recipe offers tender, flavorful meat slowly cooked in a rich sauce of port wine, red wine, and aromatic herbs. It’s a comforting and impressive dish perfect for a special family meal or dinner party.

A white plate holds a dish with two main layers; the bottom layer is smooth, creamy mashed potatoes in a light off-white color, spread in an oval shape, while the top layer is a single braised lamb shank with a deep brown, glossy sauce covering it, placed slightly off-center with the bone extending outward. The lamb is garnished with small green parsley pieces, and the sauce pools around the mashed potatoes. In the background, a white bowl filled with bright green steamed broccolini topped with sliced almonds sits on a gray cloth, and a silver fork and knife with wooden handles rest nearby on the same cloth, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 4 lamb shanks, approx 400g (13oz) each (Note 1)
  • Salt and pepper
  • 2 tbsp olive oil, separated
  • 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)
  • 3 tbsp (35g) flour
  • 2 cups (500 ml) beef broth (or substitute with chicken broth)
  • 3 cups (750 ml) port (Note 2)
  • 1 1/2 cups (375 ml) red wine or more beef broth (Note 3)
  • 3 tbsp (1/4 cup) tomato paste
  • 5 sprigs 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

  1. Step 1: Season the lamb shanks generously with salt and pepper.
  2. Step 2: 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 on all sides. Remove and repeat with the remaining lamb shanks.
  3. Step 3: Reduce heat to medium. Add the remaining 1 tablespoon of oil, garlic, onion, carrot, and celery. Sauté for about 5 minutes until the onion softens.
  4. Step 4: Sprinkle the flour over the vegetables and stir to combine.
  5. Step 5: Pour in the beef broth, port, red wine, tomato paste, thyme, bay leaves, and fresh parsley stalks if using. Stir to mix; lumps from the flour are fine as they will dissolve during cooking.
  6. Step 6: Return the lamb shanks to the pot, ensuring the meat is mostly submerged in the liquid. Bring to a simmer, then reduce heat to medium-low and cover with a lid.
  7. Step 7: Let it simmer gently for 2 hours (Note 4). After that, remove the lid and continue simmering for another 30 minutes to thicken the sauce.
  8. Step 8: Remove the lamb shanks from the pot and place them in a bowl.
  9. Step 9: Optional: Strain the sauce into a separate bowl, pressing on the solids to extract flavorful liquid. Return the strained sauce to the pot.
  10. Step 10: Skim off any excess fat from the sauce.
  11. Step 11: Increase heat to medium-high and reduce the sauce by half or until it thickens to a syrupy consistency.
  12. Step 12: Return the lamb shanks and any juices from the bowl to the sauce to reheat. Serve warm, garnished with chopped fresh parsley and alongside creamy mashed potatoes.

Tips & Variations

  • For deeper flavor, brown the lamb shanks well and don’t rush the slow simmering process.
  • If you prefer a thicker sauce, you can mix a little cornstarch with cold water and add it near the end of cooking.
  • Substitute the port with a good-quality red wine if you don’t have port on hand.
  • Adding celery and carrot enhances the sauce with gentle sweetness and complexity but can be omitted if unavailable.

Storage

Store leftover lamb shanks and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water if the sauce has thickened too much. This dish also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white plate holds a serving of creamy mashed potatoes as the base layer, with a smooth and slightly chunky texture and pale off-white color. On top of the mashed potatoes rests a braised lamb shank covered in a rich, glossy brown gravy that pools around the bottom edge of the plate. The lamb has a deep brown, caramelized surface and a long bone extending upward from the meat. The dish is garnished with small pieces of fresh green parsley sprinkled over the lamb and sauce. In the background, there is a white bowl filled with bright green steamed broccolini topped with thin, pale almond slices, all set on a white marbled textured surface with a gray cloth underneath the plate, along with a fork and a knife with wooden handles. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of lamb instead of shanks?

Lamb shanks are ideal because their connective tissue breaks down beautifully during slow cooking, resulting in tender meat. Other tougher cuts like shoulder can be used but cooking times and texture may vary.

Is it necessary to strain the sauce?

Straining the sauce is optional but recommended for a smoother texture and to remove vegetable bits. Leaving the sauce unstrained retains more rustic, hearty flavor and texture.

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Port Braised Lamb Shanks Recipe

★★★★★

4.5 from 99 reviews
  • Author: Noah
  • Total Time: 2 hours 50 minutes
  • Yield: 4 servings 1x
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Description

This Port Braised Lamb Shanks recipe features tender lamb shanks slowly cooked in a rich sauce made from port wine, red wine, beef broth, and aromatic vegetables. The shanks are browned first for depth of flavor, then braised gently until the meat is fall-off-the-bone tender. The luxurious sauce is finished off by reducing to a syrupy consistency, then served with creamy mashed potatoes and fresh parsley for a comforting and impressive meal perfect for a special dinner.

Ingredients

Scale

Lamb Shanks

  • 4 lamb shanks (approx 400g/13oz each)
  • Salt and pepper to season
  • 2 tbsp olive oil (separated)
  • 4 stalks fresh parsley (optional, for garnish)
  • Fresh parsley, finely chopped (for garnish)

Vegetables & 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)

Liquids & Flavorings

  • 3 tbsp / 1/4 cup flour (35g)
  • 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
  • 5 sprigs fresh thyme or 2 tsp dried thyme
  • 3 dried bay leaves (or 5 fresh bay leaves)

Instructions

  1. Season: Season the lamb shanks generously with salt and pepper to ensure the meat is flavorful.
  2. Brown the Lamb: Heat 1 tbsp olive oil in a Dutch oven or large heavy-based pot over high heat. Add 2 lamb shanks and brown them thoroughly on all sides to develop rich flavor. Remove and repeat with the remaining shanks.
  3. Sauté Vegetables: Reduce the heat to medium. Add the remaining 1 tbsp olive oil, minced garlic, finely chopped onion, carrot, and celery to the pot. Sauté for about 5 minutes until the onion softens and the mixture is fragrant.
  4. Add Flour: Stir in the flour and cook briefly, mixing it into the softened vegetables, which will help thicken the sauce later.
  5. Add Liquids and Herbs: Pour in the beef broth, port wine, red wine, and add tomato paste, thyme sprigs, and bay leaves. Stir gently; lumps may appear but will dissolve during cooking.
  6. Braise Lamb: Return the lamb shanks to the pot, ensuring the meat is mostly submerged in the liquid. Bring to a simmer, then reduce heat to medium-low. Cover with a lid and let it simmer gently for 2 hours, allowing the lamb to become tender.
  7. Uncovered Simmer: Remove the lid and continue to simmer for another 30 minutes to concentrate the flavors and slightly reduce the sauce.
  8. Remove Lamb: Transfer the lamb shanks to a bowl and set aside.
  9. Strain Sauce (Optional): If desired, strain the sauce from the pot into a bowl to remove solids. Use a spoon to press and squeeze out flavorful liquid from the cooked vegetables, then return the strained sauce to the pot.
  10. Skim Fat: Skim off any excess fat from the surface of the sauce for a cleaner finish.
  11. Reduce Sauce: Increase heat to medium-high and reduce the sauce by half, or until it reaches a syrupy, thick consistency that will coat the lamb beautifully.
  12. Reheat and Serve: Return the lamb shanks along with any accumulated juices to the pot to reheat gently in the sauce. Serve the tender lamb shanks with creamy mashed potatoes, garnished generously with freshly chopped parsley.

Notes

  • Note 1: Lamb shanks weigh approximately 400g/13oz each; adjust quantities as needed based on size and servings.
  • Note 2: Port wine adds a rich sweetness and depth to the braising liquid; substitute a similar fortified wine if desired.
  • Note 3: Red wine enhances complexity; if you prefer a milder flavor, you can use more beef broth instead.
  • Note 4: The 2-hour simmer is crucial to break down connective tissue and achieve tender, fall-off-the-bone meat.
  • Note 5: Straining the sauce is optional but yields a smoother, more refined sauce.
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 30 minutes
  • Category: Main Course
  • Method: Braising
  • Cuisine: European

Keywords: lamb shanks, port wine, braised lamb, slow cooked lamb, hearty dinner, comfort food, red wine braise, creamy mashed potatoes accompaniment

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