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

Season: Season the lamb shanks generously with salt and pepper to ensure the meat is flavorful.
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.
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.
Add Flour: Stir in the flour and cook briefly, mixing it into the softened vegetables, which will help thicken the sauce later.
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.
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.
Uncovered Simmer: Remove the lid and continue to simmer for another 30 minutes to concentrate the flavors and slightly reduce the sauce.
Remove Lamb: Transfer the lamb shanks to a bowl and set aside.
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.
Skim Fat: Skim off any excess fat from 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, thick consistency that will coat the lamb beautifully.
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