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!!
- Beef Stew and Irish Guinness Stew
- Fall-apart Beef Ribs in Red Wine Sauce
- Beef Pot Roast with Gravy
- Shredded Beef Ragu
- Lamb Shanks in Red Wine Sauce or Port Braised
- Slow Roasted Lamb Leg or Lamb Shoulder
- Osso Buco – traditional Italian slow cooked veal
- Browse the Winter Comfort Food collection!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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:
Save this Port Braised Lamb Shanks to your “Sides” Pinterest Board!
And let’s be friends on Pinterest so you can see all the delicious recipes I’m pinning!
LIFE OF DOZER
Beach-wet-Dozer eyeing off the lamb shanks, thinking Christmas came early….
SaveSave
Fantastic – we all loved this dish – thanks so much Nagi
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!!
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!