It always amazes me how dishes served up by fancy restaurants are actually made with a handful of everyday ingredients. Like these slow cooked Port Braised Lamb Shanks. Nothing tricky about them, just patience to let them cook slowly. Budget ingredients to make posh restaurant food!
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!
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.
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 LAMB SHANK RECIPES
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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
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LIFE OF DOZER
Beach-wet-Dozer eyeing off the lamb shanks, thinking Christmas came early….
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Reena says
Hi, thanks for recipe. Please can you help us with video. Thanks.
Verna says
I am not sure what I did wrong considering I followed the recipe exactly 😩 it felt like something was missing and I can’t figure out what it is. I had such high hopes…
Nagi says
Hi Verna – did you use the port?? It’s key to the flavour base!! Wish I could’ve been there to help troubleshoot! N x
Carol says
What the
Temp
P do I set the oven doing it in there?
Leela says
Nowhere do you say when to add the wine and the port although I have to assume that’s in step 6 – just an FYI to adjust the instructions. Recipe was delicious.
Nagi says
Note 5 – “Add remaining ingredients” 🙂 N x
Bob says
Hi. Regarding the “red wine (note 3) I’ve used ruby port (too sweer) and pino noirr (too acidic). What red do you recommend?
Ann Robertshaw says
Hi Nagi.
I made this recipe last night. Absolutely beautiful. The meat came off the bone but it was magnificent.
I have tried a few of your recipes eg. Gnocchi with pumpkin & spinach & your Italian meatballs. All delicious.
Thank you. Have recommended your website.
Ann.
Nagi says
🙌🏻 🙌🏻 LOVE hearing that! Thanks for letting me know Ann! N x
Kaleah says
Hello! I’m looking forward to making this recipe however would prefer to do it in a slow cooker – any recommendations on adjusting the cooking time or liquid volumes? Thanks!
Johanna says
Now this was absolutely YUMMO !! Ooohhh that gravy and the tenderness of the meat ……I’m just about drooling thinking about it! I used a lamb shoulder because that’s what I had in the fridge and it worked absolutely perfect ! My slow cooker’s can be put on the stove for searing, that’s what I used. Seared the meat, soften the vegs etc.. on the stove and popped the pan back into the slow cooker’s unit for 8h on low. Perfect !
Ps: I tried the ziplock bag trick to separate the fat and it worked !!
Nagi says
That’s terrific Johanna! I’m so glad you enjoyed this one – thanks for letting me know! N x
Lia says
Hi Nagi
I don’t use alcohol. How much beef stock should I use?
Thanks
Nagi says
Hi Lia! The same amount 🙂 Low sodium please!
Lia says
Thx Nagi! I am going to make this in my slow cooker. How much liquid should I use as you get very little evaporation in the slow cooker?
Johanna says
Hello Nagi!
I’m making this sometime this week.. but I’ve got a question: do you have any tricks to skim off the fat when it’s still warm and the fat is still in its oily form? Every time I try, the fat slips off the spoon, goes back into the dish and I only seem to get the yummy juices ..
Johanna says
All good, I found a few techniques, even a makeshift fat separator using a ziplock bag !
Nagi says
Woah! I’m going to have to look up those techniques myself! 🙂 I normally tilt the pot and use a cooking spoon to scoop the fat off the surface 🙂 N x
Johanna says
Hahaha when you find the ziplock back one you’ll probably be thinking “duh why I didn’t think of this”
Patricia says
I made these shanks last night for dinner for 8 people. I did manage to find a very large cast iron pot at the back of my cupboard that fitted them all
However, whilst I did double the veg content tomato paste and herbs, I didn’t double the liquid. So I used a bottle of port and 1/2 bottle of red plus a litre of beef stock. It covered the shanks easily.
Cooked them for two hours, took the shanks out and strained the juices pressing on the vegetables.
I reduced it down to the consistency of the sauce in your photos.
Unbelievable. They were so delicious and that sauce is incredible. It stopped conversation at the table, with the occasional yum or murmur of content. So big thank you!!!
Nagi says
That’s so great to hear Patricia! Thanks for letting me know you enjoyed this! N x
Chantelle says
Hello Nagi!
I was wondering if this shank recipe or your other Slow Cooked Lamb Shank in Red Wine sauce would be best for Deer Shanks?
It’s a much leaner meat so would probably need fat in the braising liquid itself.
Or is there another recipe you would suggest?
Thanks!
Nagi says
Hi Chantelle! Having had deer recently with a port sauce, I think this one would be terrific! Just be generous with the oil for the browning part, I think that will help 🙂 Also you could add butter into the sauce for more richness!
Steve says
Can a leg of lamb be used instead of shanks?
Nagi says
It will certainly work if you cut the meat into giant chunks! Not sure of cook time, but it shouldn’t be too different if they are cut to roughly the meat head size of the shanks 🙂 N x
Martin Thompson says
It was good straight out of the oven when first cooked. Putting the leftover shanks in the fridge for a couple of days and then gently reheating it turned this dish into a sensational one. It was divine served on a bed of jasmine rice with the sauce drizzled over together with a side of broccoli.
ps Nagi.
I have a load of the delicious sauce left. Can that be used as a base for something else? (pasta maybe). Or alternatively can it be frozen?
Nagi says
So glad you enjoyed this Martin!! The sauce is beautifully tossed through pasta, or use it over pan fried lamb chops, or even as a sauce for roast lamb! It freezes fantastic 🙂 N xx
Rowena says
I made this as is and it was delicious! Thanks you for such a great recipe.
Nagi says
Whoot! Love hearing that, so glad you enjoyed this Rowena! N xx
Doris says
Hi I am going to do it this Sunday for Easter and we are going to be 12 people do I do it in 3 different pot or 2 is good to ?
Nagi says
Hi Doris! I would split it across 2 large pots but make sure all the shanks fit! Otherwise use 3 🙂 N x
Doris Cassar says
Hi I did them and they come great thanks
Tracey says
Going to make this tomorrow…only difference I’m marinating the shanks overnight in red wine and thyme.
Nagi says
Hope you love it Tracey! N x
Ashlee Stevens says
Hi Nagi,
I want to make this dish for two people using two lamb shanks.
Should I only be using half of the measurments? or can I still use the same amount listed in the recipe?
Thank you, I love your food 🙂
Ashlee
Nagi says
Hi Ashlee! I’d scale the recipe down to 3/4 of the recipe for 2 shanks because otherwise you don’t have enough liquid to submerge the shanks enough to braise as required. So use about 3/4 of the sauce recipe and use a large saucepan instead of a pot 🙂
Jude says
It looks delicious but I’m concerned about the sweetness from the port for some of my guests. Is it sweet?
Nagi says
Hi Jude! Yes this is a bit sweet because of the port but the sweetness is balanced out with the savoury so I definitely do not consider this too sweet. I do not like sweet dishes without the right balance of savoury 🙂 What I would do is use the driest port you can – ask your liquor store to recommend one. Port generally is sweet but some are sweeter than others. Hope that helps!
Cindy says
Really Enjoyed this dish! Lamb was so tender and the gravy was to die for. So flavourful!
Nagi says
That’s terrific to hear Cindy! Thanks for taking the time to let me know – N x
Allen Ladd says
Fabulous recipe! I cooked in oven for 2 hours at 275. Thanks very much. Allen
Nagi says
That’s terrific to hear Allen!! So pleased you enjoyed this – N x