Description

This Port Braised Lamb Shanks recipe features tender lamb shanks slowly cooked in a rich sauce made with port, red wine, beef broth, and aromatic vegetables. The lamb becomes melt-in-your-mouth soft as it simmers over low heat for hours, locked in a deep and flavorful sauce thickened to a comforting syrup consistency. Served with creamy mashed potatoes and garnished with fresh parsley, this dish is perfect for a special occasion or cozy dinner.

Ingredients

Scale

Lamb and Seasoning

4 lamb shanks, approx 400g (13oz) each
Salt and pepper, to season
2 tbsp olive oil, separated

Vegetables and 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)

Sauce Ingredients

3 tbsp (35g) flour
2 cups (500 ml) beef broth (or chicken broth as substitute)
3 cups (750 ml) port (ruby or tawny)
1 1/2 cups (375 ml) red wine (or additional beef broth)
3 tbsp (1/4 cup) tomato paste
5 sprigs fresh thyme or 2 tsp dried thyme
3 dried bay leaves (or 5 fresh)
4 stalks fresh parsley (optional)

To Serve

Fresh parsley, finely chopped

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Instructions

Season lamb: Pat the lamb shanks dry and season generously with salt and pepper all over to prepare for browning.
Brown lamb: Heat 1 tablespoon of olive oil in a Dutch oven or heavy-based large pot over high heat. Add two lamb shanks and brown on all sides, turning to develop a rich crust. Remove and repeat with remaining lamb shanks using the remaining oil.
Sauté aromatics: Reduce heat to medium. Add remaining 1 tablespoon olive oil, then garlic, onion, carrot, and celery. Cook for about 5 minutes until the onions soften and vegetables begin to release their aroma.
Add flour: Sprinkle the flour over the softened vegetables and stir thoroughly to combine. This will help thicken the sauce later.
Add liquids and seasonings: Pour in the beef broth, port, and red wine (or extra beef broth). Stir in tomato paste, thyme sprigs, bay leaves, and parsley stalks if using. Mix well even if there are lumps—they will dissolve during cooking.
Return lamb to pot: Nestle the browned lamb shanks back into the pot so they are mostly submerged in the liquid.
Simmer covered: Bring the mixture to a gentle simmer, then reduce heat to medium-low. Cover with a lid and cook for 2 hours, allowing the lamb to become tender and the flavors to meld.
Simmer uncovered: Remove the lid and continue simmering for 30 minutes to thicken and concentrate the sauce.
Remove lamb: Carefully transfer the lamb shanks to a bowl and keep warm.
Strain sauce (optional): Pour the sauce through a sieve into a separate bowl, pressing the solids to extract all flavorful liquid. Return the smooth sauce back to the pot for a refined finish.
Skim fat: Remove any excess fat from the surface of the sauce for a cleaner taste.
Reduce sauce: Increase heat to medium-high and simmer until the sauce reduces by half or reaches a syrupy consistency, intensifying flavor.
Reheat lamb: Return the lamb shanks and any accumulated juices into the pot with the reduced sauce, warming everything through.
Serve: Plate the lamb shanks with creamy mashed potatoes and garnish with freshly chopped parsley for a delicious presentation.

Notes

Alternates: This recipe also works wonderfully with beef cheeks or chunky beef ribs for a similar braised dish.
Port and Wine: Use affordable ruby or tawny port and red wine; the slow cooking process masks subtle differences. Ruby port yields a redder sauce, tawny a deeper brown.
Broth Substitution: Red wine can be replaced by additional beef broth if preferred for a lighter flavor.
Oven or Slow Cooker Method: The braising can be done in a 160°C (320°F) oven covered for 2 hours then 30 minutes uncovered, or in a slow cooker on low for 8 hours followed by stove-top reduction.
Straining is optional but creates a smoother, restaurant-style sauce.
Nutrition info does not account for fat skimmed off the sauce; letting sauce rest overnight can remove more fat.
This recipe is inspired by Frank Camorra’s famous braised beef cheeks in Pedro Ximenez at Movida restaurants.

Nutrition

Serving Size: 1 lamb shank with sauce
Calories: 650 kcal
Sugar: 6 g
Sodium: 650 mg
Fat: 30 g
Saturated Fat: 10 g
Unsaturated Fat: 18 g
Trans Fat: 0.2 g
Carbohydrates: 25 g
Fiber: 4 g
Protein: 55 g
Cholesterol: 140 mg