Port Braised Lamb Shanks

• Meat

  • 4 Lamb shanks

• Produce

  • 3 Bay leaves, dried
  • 1 Carrot
  • 1 Celery stalk
  • 2 Garlic cloves
  • 1 Onion, yellow brown white
  • 4 stalks Parsley, fresh
  • 1 Parsley, fresh
  • 5 sprigs Thyme

• Canned Goods

  • 2 cups Beef broth
  • 3 tbsp Tomato paste

• Baking & Spices

  • 3 tbsp Flour
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Beer, Wine & Liquor

  • 3 cups Port
  • 1 1/2 cups Red wine

Found on recipetineats.com

Description

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, yellow)
• 1 celery stalk, finely chopped (optional, but recommended)
• 1 carrot, finely chopped (optional, but recommended)
• 3 tbsp / ¼ cup flour (35g)
• 2 cups / 500 ml beef broth (liquid beef stock) (or sub with chicken broth)
• 3 cups / 750 ml port (Note 2)
• 1½ cups / 375ml red wine, or more beef broth (Note 3)
• 3 tbsp / ¼ cup tomato paste
• 5 sprigs thyme or 2 tsp dried thyme
• 3 dried bay leaves (or 5 fresh)
• 4 stalks fresh parsley (optional)
• Fresh parsley, finely chopped

Directions

• Season lamb with salt and pepper.
• Heat 1 tbsp oil in a dutch oven or large heavy based pot over high heat. Add 2 lamb shanks and cook, turning, until browned (see photo). Remove then repeat with remaining lamb.
• Turn heat down to medium. Add remaining 1 tbsp oil, garlic, onion, carrot and celery. Sauté for 5 minutes until onion is softened.
• Add flour. Mix into onion mixture.
• Add remaining ingredients. Mix - lumps are ok, they will dissolve while cooking.
• Add lamb back in - the meat should be mostly submerged. Bring to simmer, then turn heat down to medium low and cover with lid.
• Simmer for 2 hours (Note 4) then remove lid and simmer for 30 minutes.
• Remove lamb into a bowl.
• Optional: Strain sauce in dutch oven into a bowl. Use spoon to press into onion etc to squeeze out all the flavourful liquid. Pour sauce into dutch oven. (Note 5)
• Skim excess fat off sauce.
• Increase heat to medium high and reduce liquid by half or until it thickens to a syrup consistency.
• Return lamb shanks and juices pooled in the bowl into sauce to reheat, then serve with creamy mashed potato, garnished with parsley.

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