Description

This Port Braised Lamb Shanks recipe delivers tender, flavorful lamb slow-cooked in a rich sauce made from port, red wine, beef broth, and aromatic vegetables. Perfect for a comforting dinner, the lamb becomes fall-off-the-bone tender after simmering for hours, while the sauce reduces to a silky consistency, marrying sweet and savory notes. Garnished with fresh parsley and best served with creamy mashed potatoes, this dish is an exquisite yet approachable take on classic braised lamb.

Ingredients

Scale

Lamb Shanks and Seasoning

4 lamb shanks, approx 400g/13oz each
Salt and pepper, to taste
2 tbsp olive oil, separated

Aromatics and Vegetables

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 / 1/4 cup flour (35g)
2 cups / 500 ml beef broth (or chicken broth as a substitute)
3 cups / 750 ml port (ruby or tawny)
1 1/2 cups / 375 ml red wine (or substitute with more beef broth)
3 tbsp / 1/4 cup tomato paste

Herbs and Flavorings

5 sprigs thyme or 2 tsp dried thyme
3 dried bay leaves (or 5 fresh bay leaves)
4 stalks fresh parsley (optional)

To Serve

Fresh parsley, finely chopped

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Instructions

Season Lamb: Generously season the lamb shanks all over with salt and pepper to enhance flavor before browning.
Brown Lamb Shanks: Heat 1 tbsp olive oil in a Dutch oven or heavy-based large pot over high heat. Add two lamb shanks and sear on all sides until well browned. Remove and repeat with the remaining shanks, setting them aside.
Sauté Vegetables: Reduce heat to medium and add the remaining 1 tbsp oil. Add minced garlic, finely chopped onion, carrot, and celery. Sauté for about 5 minutes until the onion softens and the vegetables become fragrant.
Add Flour: Sprinkle the flour over the softened vegetables and mix well to combine. This will help thicken the sauce.
Add Liquids and Herbs: Pour in the beef broth, port, red wine, and tomato paste. Add thyme sprigs and bay leaves. Stir to combine; don’t worry if there are lumps as they will dissolve during cooking.
Return Lamb and Simmer: Place the browned lamb back into the pot, ensuring the meat is mostly submerged in the liquid. Bring to a gentle simmer, then reduce heat to medium-low and cover with a lid.
Long Slow Cook: Let the lamb simmer gently for 2 hours to become tender, then remove the lid and continue to simmer uncovered for an additional 30 minutes to reduce the sauce.
Remove Lamb: Take the lamb shanks out of the pot and set them in a bowl.
Optional Strain Sauce: Strain the sauce from the pot through a sieve into a bowl, pressing the solids to extract maximum flavor. Pour the strained sauce back into the pot for a smooth, lump-free finish.
Skim Fat: Skim off any excess fat from the surface of the sauce to reduce greasiness.
Reduce Sauce: Increase heat to medium-high and reduce the sauce by half or until it thickens to a syrupy consistency, intensifying flavor.
Reheat Lamb: Return the lamb shanks and any accumulated juices to the pot to warm through in the reduced sauce.
Serve: Serve the lamb shanks hot, garnished with freshly chopped parsley, alongside creamy mashed potatoes or your preferred side.

Notes

This recipe also works wonderfully with beef cheeks or chunky beef ribs as alternative proteins.
No need to use expensive port or wine; discount bottles work well for slow cooking and yield delicious results.
Ruby port provides a redder sauce, while tawny port gives a deeper brown color; either works beautifully.
Red wine adds depth but can be replaced with more beef broth for a milder flavor.
For oven cooking, braise covered at 160°C (320°F) for 2 hours then uncovered for 30 minutes, then reduce sauce on the stove.
Slow cooker method: Cook on low for 8 hours then reduce sauce on the stove as directed.
Straining the sauce helps achieve a refined, smooth sauce but is optional.
Fat skimmed off the sauce is not accounted for in nutrition; leaving the sauce overnight can further reduce fat.
The recipe is inspired by the famous Beef Cheeks in Pedro Ximenez recipe by Frank Camorra at Movida restaurants.

Nutrition

Serving Size: 1 lamb shank with sauce and vegetables
Calories: 650 kcal
Sugar: 6 g
Sodium: 480 mg
Fat: 35 g
Saturated Fat: 12 g
Unsaturated Fat: 20 g
Trans Fat: 0.3 g
Carbohydrates: 24 g
Fiber: 3 g
Protein: 45 g
Cholesterol: 130 mg