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!
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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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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.
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
Thanks for the reply! I don’t have a microwave. Plan B?
If I let it in the oven for 3-4 hours, would it make the lamb shank become more tender?
I leave it in the oven overnight on the lowest setting, the only way!
This went down very well on a freezing cold Melbourne day…family loved it-That sauce!!! Thanks for a super recipe.
Perfect for the cooler weather Tara, I’m so happy you enjoyed them!
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!!
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
Wow!! This was amazing. So easy and so delicious. Thanks for another wonderful recipe Nagi. Your potstickers are on tonight. X
This was amazing and so easy with your instructions. Thank you.
Awesome Athena, I’m so glad you loved it!
Not only was the recipe simple to make, it was delicious! The sauce reduced and thickened to perfection. I made it a day early because I braised it for 11 people. Refrigerating the sauce for 30 minutes before reducing (can do after, too) makes the fat rise to the top so you can easily skim it off. I pulled the meat of the bone, to eliminate waste and remove fat. This worked fine and it was still elegant. Served with hasselback potatoes. Yum. thanks Nagi for such an amazing recipe!
Sounds like you nailed it Ali! ❤️
I plan to make this recipe for a birthday party of 11 people. Can you advise me on how to adjust for that quantity?
Hi Ali, hover your mouse over the “servings” and a bar will come up that you can adjust to 11 serves. You may need to do this in a couple of batches or separate pots to fit it all in.
Thanks Nagi! I have a 7 quart slow cooker and the total liquids called for are 17.88. I probably will cook a batch in a dutch oven in the oven. I am surprised that all liquids are increase in proportion to the increase in portion sizes. please advise if you think that feels right. Thanks!
Dear Nagi,
Greetings from San Antonno, TX. Your port braised lamb shanks were an amazing Christmas dinner. I followed your recipe to the T. I will this monthly. Prior to this I has only made lamb chops….not brave enough to roast a leg of lamb. Two shanks per person was served. I will be back to your site. Thank you for posting it
Garrett.
Can I use a boneless lamb leg instead of individual shanks to serve a party of 8? Would the consistency of the meat still be “fall off the bone” sort to speak?