It always amazes me how dishes like these slow cooked Port Braised Lamb Shanks served up by fancy restaurants are actually made with a handful of everyday ingredients!
Along with the classic Slow Cooked Lamb Shanks in Red Wine Sauce, there’s nothing tricky about this recipe. Just patience to let them cook slowly. Budget ingredients to make posh restaurant food!
Port Braised Lamb Shanks
I think I’m a pretty relaxed cook but regular readers know I have a few gripes. One is pretty photos for recipes that taste blah. And the other is recipes that demand that expensive wine be used for cooking, otherwise, don’t bother.
I love my wine. And if I buy expensive wine, I want to drink it straight. Not simmered for 3 hours.
And I guarantee, if the poshest of restaurant critics did a taste test of these Port Braised Lamb Shanks with an expensive vs discount bottle of port, they would struggle to tell the difference! (And the New York Times agrees….)
I won’t deny that using a $50 vs $10 bottle of port makes a difference. But the difference is not worth $40, I promise you that. These Port Braised Lamb Shanks taste so expensive, you can tell your guests you used a vintage 1980’s port and they would believe you! 😉
Even with the simplest of ingredients, slow cooking does wonders and I truly believe this to be an epic example of such. It is the same with my Italian Beef Ragu and Irish Beef Stew.
And this Port Braised Lamb Shanks is right up there with them. Look at that sauce. Glistening, rich, full of flavour.
Cooking Lamb Shanks
Lamb Shanks is one of my favourite slow cooking cuts. Cooking meat on the bone is always the best way to slow cook meats, like with slow cooked Beef Short Ribs and Osso Bucco. The meat is juicier and I’m 100% convinced it’s more flavourful too!
Lamb shanks are a tough cut of meat that require slow cooking to turn them into molten goodness. The cheaper and tougher the cut, the more flavourful. And lamb shanks are no exception.
There is no need to provide a knife when you serve this. The meat is so soft, you just need a fork. Or spoon. 🙂
I made this in my dutch oven, but you can make it in a slow cooker or even in the oven and I’ve provided instructions for all in the recipe.
When I’m entertaining, slow cooked foods like this are my “go to” because they’re impressive and can be made ahead. They taste fantastic on the day, but even better the day after – and the day after!
I really love serving my Port Braised Lamb Shanks with creamy mashed potato. I’ve tried mashed cauliflower and polenta, but I just don’t think they are as good as the classic ole’ mash.
Who else is up for some slow cooked comfort this weekend??? – Nagi x
More slow cooked fall-apart meat
I’m a big fan of slow cooked meats!!
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Osso Buco – traditional Italian slow cooked veal
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Browse the Winter Comfort Food collection!
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Port Braised Lamb Shanks
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 / 1/4 cup flour (35g)
- 2 cups / 500 ml beef broth (liquid beef stock) (or sub with chicken broth)
- 3 cups / 750 ml port (Note 2)
- 1 1/2 cups / 375ml red wine , or more beef broth (Note 3)
- 3 tbsp / 1/4 cup tomato paste
- 5 sprigs thyme or 2 tsp dried thyme
- 3 dried bay leaves (or 5 fresh)
- 4 stalks fresh parsley (optional)
To Serve
- Fresh parsley , finely chopped
Instructions
- 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.
Recipe Notes:
Nutrition Information:
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LIFE OF DOZER
Beach-wet-Dozer eyeing off the lamb shanks, thinking Christmas came early….
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Heather says
I made this the other night and I’m sorry to say we didn’t enjoy it. The sauce was very sweet from the port, and I had to tweek it a lot so it was edible (to us). I used a $10 bottle of Ruby port, and the wine was a 2019 Shiraz from the Clare Valley. I followed the recipe, so I’m not sure what went wrong. If I make it again I’ll drastically reduce the quantity of port and replace it with more stock and red wine.
Heather says
Not sure why it’s showing 5 stars, as unfortunately I’d rate it as a 2, due to the excessive sweetness.
Emily M says
If cooking in slow cooker for 8 hours- do you still do steps 1-5 first before throwing into the slow cooker?
Iain says
Fantastic – we all loved this dish – thanks so much Nagi
Lauren says
I made this a few weeks ago for dinner with friends, served with roasted cauliflower mash, brussel sprouts, and garlic bread. Loved it so much that we are making the exact same meal tonight. Thank you for such a great recipe!!
Jeff says
Made this for Thanksgiving and it turned out superb, served on mashed potatoes with roasted brussel sprouts. Nagi, I noticed you have two slightly different recipes for lamb shanks… this one with red wine (cooked in oven) and another with port wine simmered on the stove. I decided to combine both recipes. Instead of chicken stock I used equal parts red wine and ruby port. I left out the canned tomatoes, but did add tomato paste. Two large lamb shanks fit perfectly in my cast iron cocotte and cooked it in the oven. I strained the mirepoix as you did and the reduced sauce was perfectly syrupy and delicious. I will definitely make this again!
Ann says
Nice! Used homemade beef stock, leftover port and a bottle of Pinot used a pressure cooker for 45 min. Perfectly tender. Lots of sauce which took awhile to reduce. Classic.
Christine Gordon says
Nagi I love this recipe so much.lovely flavour. I decided to do same but using leg of lambIn slow cooker. Just as good,so easy.
Lauren Johnson says
Made this last night for dinner with friends, it was SO good! Thank you for this delicious recipe, I will definitely keep it in rotation. We served it with cauliflower mash, roasted brussel sprouts, and garlic bread. Can’t wait to try more of your recipes, thanks again!
Claudia Miro says
Thanks Thanks Thanks. It worked perfectly in the pressure cooker! Easy and delicious. It was the highlight of my dinner party. My friend is a great cook and I was nervous but she absolutely loved it. Ten out of ten!
Robyn says
Made this tonight, it was so good, definitely make it again. A lot of the sauce left so I put it in the freezer for another meal.
Patricia says
Made these before with lamb shanks 👍
Made this tonight with beef ribs. Equally delicious. Such a versatile recipe. Lots of yums around the table. Thank you
Jade says
I also used this as a base for beef ribs! So yum even if you use a smaller amount of port.
Patricia says
I saved the excess sauce from this beef version of the dish and froze it. Toooo good to waste!
One day, I had leftover roast lamb, so I used both in a version of shepherds pie. Delicious!
The recipe that keeps on giving.
Jordan says
Hi Nagi,
Can I make this recipe in a pressure cooker? If so, for how long? Thanks!
Nagi says
Hi Jordan, at step 6 you can transfer to a pressure cooker for 35-45 minutes. You’d then need to follow the steps to reduce the sauce as well. N x
Jordan says
Thank you! Worked beautifully! And tasted even better 🙂 Love your recipes!
Serina says
Without a doubt THE best lamb shank recipe I have ever tried! This is now my go to! I was nervous about the amount of grog in this recipe but believe me when I say it works! Such impressive depth of flavours! Served on a bed of mash and sautéed green beans… mmmm 😋
Athena says
Absolutely Delicious 😋
Brendon good says
Hi Nagi I’m very impressed with your recipe tin recipes I use them a lot and share them with my friends on face book.
Keep bringing us great recipes.
Nagi says
Thanks so much Brendon! N x
Bea says
Friday night cook in NZ – lockdown day 8!! Love this recipe so much, perfect for an autumn night, especially these days. Thanks for all your amazing recipes Nagi, you rock!! Xx
Terri says
Just wanted to let you know that this dish was a big hit with my family when I made it for an early Christmas dinner. Thank you for the recipe. I made it a day in advance, then the next morning skimmed almost all the fat off, and reheated the sauce in a slow cooker with the lid off, in order to reduce the sauce a bit. About an hour before serving time, I added the shanks back into the hot sauce to warm up the meat. One shank per person was PLENTY. It made for a beautiful presentation with creamy polenta. I served it with a Pomegranate-Pistachio Relish on the side. My next question is… what to do with all that leftover sauce. There is a LOT of it. Hate to just toss it out. Anyone have any suggestions? What have y’all done with the excess sauce?
Nagi says
Perfect Terri!! If you have excess sauce you could serve it over pasta – it would be amazing!!!
Terri says
I will be serving these for an early Christmas dinner (on Dec 8th). I’ll make them the day before, then re-warm them on the 8th. Since I only have one oven and I’d like to use it for roasted vegetables (at 450F), I’m thinking of re-warming the lamb shanks in the slow-cooker. Any idea about how long I should plan on this taking? (I’m making 6 shanks.) And would you recommend I use the High, Low, or Warm setting? Thanks.
Nagi says
Hi Terri, do you have a microwave? I would reheat covered in the microwave then transfer to the slow cooker on the “warm” setting – N x
Terri says
Thanks for the reply! I don’t have a microwave. Plan B?
mumi says
If I let it in the oven for 3-4 hours, would it make the lamb shank become more tender?
Dave Wolfendale says
I leave it in the oven overnight on the lowest setting, the only way!
Tara says
This went down very well on a freezing cold Melbourne day…family loved it-That sauce!!! Thanks for a super recipe.
Nagi says
Perfect for the cooler weather Tara, I’m so happy you enjoyed them!
Bea says
Nagi, I’ve been so slack with commenting but down another 15 or so of your recipes and they are all so delicious. Will get better at leaving feedback 😀 Now, planning to cook these for a dinner party this weekend and wanted to ask re the oven option. Do you still let them simmer in a pot for a while or do I chuck them straight in the oven with the sauce base after browning them? Thanks, I love your site and recipes!!
Nagi says
Hi Bea, I’m so glad you’re enjoying the recipes! With this one, you’d transfer to the oven at step 7 – N x
Bea says
Wow!! This was amazing. So easy and so delicious. Thanks for another wonderful recipe Nagi. Your potstickers are on tonight. X