Today is a gorgeous spring-like day here on Canada’s East Coast! It’s got me thinking about daffodils, garden planting and lamb shanks! I braised lamb shank yesterday for supper and they were better than I could have imagined! Oh my goodness! Fall off the bone tender and just so flavourful. The rich flavour of the port really adds depth to this dish.
There will be lots of sauce for potatoes or rice and let me tell you, it’s worth eating. Don’t throw it out! The flavours from slow cooking the shank which of course includes the bone, are simply out of this world due to all that bone marrow goodness. Below is the recipe for Port Braised Lamb Shanks. The recipe is repeated at the end of my post in it’s entirety but I first divided it into steps with pictures to guide you along the way.
Lamb can be an intimidating meat to cook because for a lot of us, it’s a meat we rarely have on hand. Shanks are not the most tender part of the lamb but cooked correctly they can be very tender and succulent! Lamb is generally pretty expensive, or at least I find it is, but it does go on sale or clearance pretty often at my local grocery stores. I have found a great time to get super prices on lamb is right before a holiday. Keep your eyes peeled for deals and give this recipe a try soon!
Port Braised Lamb Shanks
Serves 4
2 tbsp olive oil, divided
4-6 lamb shanks trimmed of excess fat
1 large white onion
6 cloves of garlic, minced
2 large carrots, sliced or chopped
1 cup of celery, sliced or chopped
1 pinch coarse salt and freshly ground pepper
1/4 cup flour
2 cups beef or chicken stock
1 1/2 cups port wine
14 oz diced tomatoes
2 tbsp tomato paste
1 tsp fresh rosemary, finely chopped
2 tsp dried parsley, divided
2 bay leaves
Preheat oven to 350 degrees. Dry lamb shanks with a paper towel. Heat 1 tbsp of oil in a heavy based pot over medium-high heat. Sear the shanks until browned on all sides. Do a few at a time. Repeat with remaining shanks and oil.
Port Braised Lamb Shanks
Serves 4
2 tbsp olive oil, divided
4-6 lamb shanks trimmed of excess fat
1 large white onion
6 cloves of garlic, minced
2 large carrots, sliced or chopped
1 cup of celery, sliced or chopped
1 pinch coarse salt and freshly ground pepper
1/4 cup flour
2 cups beef or chicken stock
1 1/2 cups Port wine
14 oz diced tomatoes
2 tbsp tomato paste
1 tsp fresh rosemary, finely chopped
2 tsp dried parsley, divided
2 bay leaves
Preheat oven to 350 degrees. Dry lamb shanks with a paper towel. Heat 1 tbsp of oil in a heavy based pot over medium-high heat. Sear the shanks until browned on all sides. Do a few at a time. Repeat with remaining shanks and oil.
Transfer to a place and keep warm.
Add onions, carrots and celery to the pan juices and sauté until softened, about 3 minutes. Add garlic and cook another minute. Don’t worry about black bits in the bottom of your pot. These will add tons of flavour to the finished dish.
Return shanks back to the pot and season with 1 tsp coarse salt and 1/2 tsp of ground pepper. Sprinkle with flour, cook for 4-5 minutes turning several times to brown the flour. Add stock, port, tomatoes, tomato paste, 1/2 the parsley and remaining herbs. Cover and bring to a boil, then transfer to the oven and braise for 2 – 2 1/2 hours stirring the sauce occasionally.
Garnish with the remaining parsley and serve!