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Home Collections Winter Warmers

Port Braised Lamb Shanks

By:Nagi
Published:2 Sep '16Updated:4 Sep '20
191 Comments
Recipe v Dozer v

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 - easy to make slow cooked lamb shanks in an incredible port wine sauce! recipetineats.com

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! 😉

Port Braised Lamb Shanks - easy to make slow cooked lamb shanks in an incredible port wine sauce! recipetineats.com

Port Braised Lamb Shanks - easy to make slow cooked lamb shanks in an incredible port wine sauce! recipetineats.com

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.

Port Braised Lamb Shanks - easy to make slow cooked lamb shanks in an incredible port wine sauce! recipetineats.com

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. 🙂

Port Braised Lamb Shanks - easy to make slow cooked lamb shanks in an incredible port wine sauce! recipetineats.com

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!

 

Port Braised Lamb Shanks - easy to make slow cooked lamb shanks in an incredible port wine sauce! recipetineats.com

Port Braised Lamb Shanks - easy to make slow cooked lamb shanks in an incredible port wine sauce! recipetineats.com

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Port Braised Lamb Shanks - easy to make slow cooked lamb shanks in an incredible port wine sauce! recipetineats.com

Port Braised Lamb Shanks

Author: Nagi | RecipeTin Eats
Prep: 15 mins
Cook: 3 hrs
Total: 3 hrs 15 mins
Mains, Slow Cooked
4.96 from 46 votes
Servings4
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These lamb shanks are just like what you get at high end restaurants! Port and red wine is the key to the incredible sauce that these lamb shanks are braised in. Get discount bottles - no need to splurge on expense wine for this!

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:

1. Lamb shanks come in all manner of sizes and cuts. Go for lamb shanks of a suitable size per serving, bearing in mind the size of your pot and that they will shrink by about 25% when cooked. Some lamb shanks come with the bone partially cut so they bend to fit into the pot, which is helpful. My lamb shanks were about 400g/13oz each and 4 fit inside a standard dutch oven, mostly submerged. They don't need to be full submerged in the liquid as the steam will cook the exposed surface (as well as browning them nicely) and they should be turned while cooking.
ALTERNATE PROTEINS: This recipe is also be sensational made with beef cheeks and chunky beef ribs. It was a toss up which version to share, but I went for shanks because I think it looks grand!
2. There is no need to use expensive port and wine for this! It will taste lovely even using discount end of line bottles which I use, however, if you do use expense bottles, then of course it will give it an edge. But I do not. I shop at Dan Murphy's and Aldi's for cheap bottles. I honestly believe that for slow cooked things, you can barely tell the difference whether you use expensive or discount liquor. The port I use is $10 for a 750ml/25oz bottle.
You can use ruby or tawny port. By the time this has slow cooked, there is not much difference between the two except that ruby gives you a slightly redder sauce because ruby port is redder than tawny which is a deep brown colour. (Ruby port is younger, tawny is aged).
3. Using red wine instead of more beef broth gives this a slight edge in the depth of flavour of the sauce, but not much. I often make it without red wine, using more beef broth instead.
4. This step can be done in a 160C/320F oven (covered with foil or lid) for 2 hours covered then 30 min uncovered. Then reduce sauce on the stove per recipe. Or cook in a slow cooker on low for 8 hours, then follow recipe to reduce sauce on the stove.
5. Straining the sauce makes it "restauranty" by making it lump free. This step is optional.
6. This gets better overnight. To make ahead, follow the entire recipe then let cool, then refrigerate overnight in the dutch oven. Scrape fat off surface. Reheat on the stove or @180C in oven for 15 minutes (covered).
7. To make this gluten free, omit the flour. When the lamb is cooked, remove it, then mix 2 tsp cornflour/cornstarch with 2 tbsp water. Add into the sauce, mix and let it thicken.
8. This recipe is inspired by these famous Beef Cheeks in Pedo Ximenez (Spanish Sherry), a recipe by Frank Camorra, an Australian chef and restauranteur. These beef cheeks are the signature dish at his Movida restaurants.
9. Nutrition does NOT take into account fat skimmed off the sauce. If you leave this overnight, you will get more fat out of the sauce.
Port Braised Lamb Shanks Nutrition

Nutrition Information:

Serving: 605gCalories: 678cal (34%)Carbohydrates: 18.4g (6%)Protein: 60.6g (121%)Fat: 22.5g (35%)Saturated Fat: 6.5g (41%)Cholesterol: 180mg (60%)Sodium: 575mg (25%)Potassium: 1256mg (36%)Fiber: 1.9g (8%)Sugar: 6g (7%)Vitamin A: 2800IU (56%)Vitamin C: 9.9mg (12%)Calcium: 70mg (7%)Iron: 6.7mg (37%)
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LIFE OF DOZER

Beach-wet-Dozer eyeing off the lamb shanks, thinking Christmas came early….

Dozer lamb shanks

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Hi, I'm Nagi!

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191 Comments

  1. Christine Gordon says

    October 30, 2020 at 12:34 am

    5 stars
    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.

    Reply
  2. Lauren Johnson says

    October 18, 2020 at 1:35 am

    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!

    Reply
  3. Claudia Miro says

    October 11, 2020 at 4:36 pm

    5 stars
    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!

    Reply
  4. Robyn says

    September 21, 2020 at 7:20 pm

    5 stars
    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.

    Reply
  5. Patricia says

    July 11, 2020 at 12:21 am

    5 stars
    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

    Reply
    • Patricia says

      July 28, 2020 at 9:15 pm

      5 stars
      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.

      Reply
    • Jade says

      August 5, 2020 at 9:36 pm

      5 stars
      I also used this as a base for beef ribs! So yum even if you use a smaller amount of port.

      Reply
  6. Jordan says

    June 4, 2020 at 5:21 pm

    Hi Nagi,
    Can I make this recipe in a pressure cooker? If so, for how long? Thanks!

    Reply
    • Nagi says

      June 5, 2020 at 12:40 pm

      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

      Reply
      • Jordan says

        June 30, 2020 at 10:34 am

        Thank you! Worked beautifully! And tasted even better 🙂 Love your recipes!

        Reply
  7. Serina says

    May 31, 2020 at 9:16 am

    5 stars
    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 😋

    Reply
  8. Athena says

    May 26, 2020 at 7:46 pm

    5 stars
    Absolutely Delicious 😋

    Reply
  9. Brendon good says

    May 23, 2020 at 1:31 pm

    5 stars
    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.

    Reply
    • Nagi says

      May 23, 2020 at 1:34 pm

      Thanks so much Brendon! N x

      Reply
  10. Bea says

    April 3, 2020 at 6:04 pm

    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

    Reply
  11. Terri says

    December 12, 2019 at 5:34 am

    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?

    Reply
    • Nagi says

      December 12, 2019 at 6:25 am

      Perfect Terri!! If you have excess sauce you could serve it over pasta – it would be amazing!!!

      Reply
  12. Terri says

    November 28, 2019 at 5:08 am

    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.

    Reply
    • Nagi says

      November 28, 2019 at 1:54 pm

      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

      Reply
      • Terri says

        November 28, 2019 at 1:55 pm

        Thanks for the reply! I don’t have a microwave. Plan B?

        Reply
  13. mumi says

    July 25, 2019 at 1:08 am

    If I let it in the oven for 3-4 hours, would it make the lamb shank become more tender?

    Reply
    • Dave Wolfendale says

      August 10, 2019 at 7:04 am

      I leave it in the oven overnight on the lowest setting, the only way!

      Reply
  14. Tara says

    July 12, 2019 at 7:20 pm

    5 stars
    This went down very well on a freezing cold Melbourne day…family loved it-That sauce!!! Thanks for a super recipe.

    Reply
    • Nagi says

      July 13, 2019 at 10:55 am

      Perfect for the cooler weather Tara, I’m so happy you enjoyed them!

      Reply
  15. Bea says

    May 20, 2019 at 4:30 pm

    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!!

    Reply
    • Nagi says

      May 20, 2019 at 6:47 pm

      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

      Reply
      • Bea says

        May 26, 2019 at 3:24 pm

        5 stars
        Wow!! This was amazing. So easy and so delicious. Thanks for another wonderful recipe Nagi. Your potstickers are on tonight. X

        Reply
  16. Athena Rosenberg says

    April 23, 2019 at 7:19 am

    This was amazing and so easy with your instructions. Thank you.

    Reply
    • Nagi says

      April 23, 2019 at 8:25 am

      Awesome Athena, I’m so glad you loved it!

      Reply
  17. Ali Corbett says

    February 11, 2019 at 2:59 am

    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!

    Reply
    • Nagi says

      February 11, 2019 at 7:57 am

      Sounds like you nailed it Ali! ❤️

      Reply
  18. Ali Corbett says

    January 13, 2019 at 4:04 am

    I plan to make this recipe for a birthday party of 11 people. Can you advise me on how to adjust for that quantity?

    Reply
    • Nagi says

      January 14, 2019 at 8:10 pm

      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.

      Reply
      • Ali says

        February 4, 2019 at 7:53 am

        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!

        Reply
  19. Garrett says

    December 30, 2018 at 7:17 am

    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.

    Reply
  20. Agnes says

    December 28, 2018 at 3:48 pm

    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?

    Reply
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