If you’re craving a dish that feels like a warm hug on a plate, this Port Braised Lamb Shanks Recipe is about to become your new go-to comfort food. Rich, tender lamb shanks slowly cooked in a luscious mix of port wine, red wine, and aromatic herbs create a deeply flavorful feast that melts in your mouth. The combination of sweet, savory, and robust notes from the braising liquid makes every bite an unforgettable experience that will have you coming back for seconds and applause-worthy compliments from anyone lucky enough to share the meal.
Ingredients You’ll Need
The magic behind this recipe lies in the simplicity but thoughtfulness of these ingredients. Each one plays a crucial role in building layers of taste, color, and texture that bring the lamb shanks to life, from the tender meat to the silky sauce.
- 4 lamb shanks (approx 400g/13oz each): The star of the dish, these shanks become beautifully tender with slow cooking.
- Salt and pepper: Essential for seasoning and enhancing the natural lamb flavor.
- 2 tbsp olive oil (separated): Helps in browning the lamb and sautéing the aromatics.
- 2 garlic cloves, minced: Adds a fragrant punch that complements the richness.
- 1 onion, finely chopped: The sweet softness balances the dish perfectly.
- 1 celery stalk, finely chopped (optional but recommended): Offers subtle crunch and earthiness to the base.
- 1 carrot, finely chopped (optional but recommended): Injects gentle sweetness and color.
- 3 tbsp / 1/4 cup flour (35g): Thickens the sauce into that perfect velvety consistency.
- 2 cups / 500 ml beef broth: The savory backbone of the braising liquid.
- 3 cups / 750 ml port wine: Adds depth, sweetness, and a beautiful dark hue to the sauce.
- 1 1/2 cups / 375 ml red wine: Enhances complexity with fruity and tannic notes.
- 3 tbsp / 1/4 cup tomato paste: Boosts umami and enriches the sauce’s body.
- 5 sprigs thyme or 2 tsp dried thyme: Infuses a hint of herby freshness that pairs perfectly with lamb.
- 3 dried bay leaves (or 5 fresh): Warm and aromatic leaves that deepen the flavor profile.
- 4 stalks fresh parsley (optional): Can be added during cooking for brightness, plus fresh parsley for garnish.
How to Make Port Braised Lamb Shanks Recipe
Step 1: Season and Brown the Lamb
Start by generously seasoning the lamb shanks with salt and pepper. This simple step ensures each bite is flavorful. Heat 1 tablespoon of olive oil in a heavy-based pot or Dutch oven over high heat. Brown the lamb shanks in batches until they develop a beautiful crust on all sides, locking in rich flavor and juices. Set the browned shanks aside while you prepare the vegetables.
Step 2: Sauté the Aromatics
Turn the heat down to medium and add the remaining tablespoon of olive oil to the pot. Toss in the minced garlic, finely chopped onion, carrot, and celery. These vegetables create the foundation of flavor and color for your sauce. Sauté for about five minutes until the onions soften and become translucent, releasing their sweetness into the pot.
Step 3: Build the Sauce Base
Sprinkle the flour over the softened vegetables and stir well to combine. This step is key to thickening the sauce later. It might look a little lumpy at this point, but don’t worry—these will dissolve as the cooking progresses and create that silky texture we love.
Step 4: Add the Liquids and Herbs
Pour in the beef broth, port wine, and red wine, then stir in the tomato paste, thyme sprigs, and bay leaves. The mix of port and red wine brings a layered richness that’s slightly sweet and deeply savory, complementing the lamb perfectly. Stir gently to mix and let the aromas start to meld together.
Step 5: Return Lamb and Simmer
Place the browned lamb shanks back into the pot, ensuring they’re mostly submerged in the luscious liquid. Bring everything to a gentle simmer, then lower the heat to medium-low and cover with a lid. This slow cooking for two hours will tenderize the meat to fall-off-the-bone perfection while infusing it with those incredible flavors.
Step 6: Uncover and Reduce
After two hours, remove the lid and continue simmering for an additional 30 minutes. This allows the sauce to concentrate and thicken naturally, turning it into a rich glaze that clings to every inch of the lamb. At this stage, your kitchen will smell absolutely heavenly.
Step 7: Finish the Sauce
Carefully remove the lamb shanks into a serving bowl. If you want an ultra-smooth sauce, strain the cooking liquid through a sieve, pressing on the solids to extract every drop of flavor before returning the liquid to the pot. Skim off any excess fat from the surface to create a cleaner finish. Raise the heat to medium-high and reduce the sauce by half or until it reaches a syrupy consistency that’s perfect for coating the meat.
Step 8: Reheat and Serve
Pop the lamb shanks back into the pot to warm through in the glossy sauce. This final step ensures that juicy, tender lamb is wrapped beautifully in the rich port-infused sauce, ready to impress everyone at your table.
How to Serve Port Braised Lamb Shanks Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a vibrant pop of color that brightens the dish visually and adds a fresh herbal note to balance the rich sauce. For a finishing touch, some lemon zest or a few crunchy toasted pine nuts can make the plating even more special.
Side Dishes
This dish pairs beautifully with creamy mashed potatoes, which soak up the luscious sauce, making each bite indulgent and comforting. For a touch of green, try sautéed spinach, roasted root vegetables, or buttery green beans to add texture and freshness to the plate.
Creative Ways to Present
For a rustic look, serve the lamb shanks in deep bowls with a generous ladle of sauce and a dusting of parsley. Or go elegant by plating on a bed of gremolata-spiced polenta or silky parsnip puree—both soak up the sauce wonderfully and elevate the dish to restaurant-quality presentation.
Make Ahead and Storage
Storing Leftovers
Leftover port braised lamb shanks reheat beautifully and taste even better the next day as the flavors have more time to meld. Store them in an airtight container in the refrigerator for up to three days, ensuring the sauce covers the meat to keep it moist.
Freezing
This recipe is freezer-friendly, perfect for batch cooking and future meals. Cool the lamb and sauce completely before transferring it to a freezer-safe container. Freeze for up to three months, and thaw overnight in the refrigerator before reheating gently on the stove.
Reheating
Reheat the lamb shanks slowly over low heat to keep the meat tender and the sauce silky. Add a splash of broth or water if the sauce thickens too much. Avoid microwaving as it can dry the meat and cause the sauce to separate.
FAQs
Can I use a different cut of lamb?
While lamb shanks are ideal for this recipe due to their rich marrow and connective tissue that breaks down beautifully during braising, you can also try using lamb shoulder pieces. However, cooking times may vary to achieve that same melt-in-your-mouth tenderness.
What if I don’t have port wine?
If port isn’t available, you can substitute with another sweet fortified wine like Marsala or a sweet red wine combined with a little brandy. Keep in mind, the flavor will be slightly different but still delicious and rich.
Can I prepare this in a slow cooker?
Absolutely! After browning the lamb and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the lamb is tender. Just be sure to reduce the sauce in a pan afterward for the perfect consistency.
How do I thicken the sauce if it’s too thin?
If your sauce needs thickening after braising, increase the heat to medium-high and simmer uncovered until it reduces to a syrupy consistency. Alternatively, mix a teaspoon of flour or cornstarch with cold water and stir it into the simmering sauce to thicken quickly.
Is this recipe suitable for entertaining guests?
This Port Braised Lamb Shanks Recipe is a fantastic choice for entertaining because it can be prepared mostly ahead of time and just reheated before serving. Its impressive flavors and hearty presentation make it a show-stopping centerpiece perfect for sharing with friends and family.
Final Thoughts
Trust me, once you try this Port Braised Lamb Shanks Recipe, it will quickly become one of your favorite dishes to make when you want something comforting yet sophisticated. Slow cooking the lamb until tender in that luscious port-forward sauce creates an unforgettable meal that’s perfect for cozy nights or special occasions. So, grab those lamb shanks, pour yourself a glass of wine, and dive in—you’ll be rewarded with a meal that feels like a warm, delicious celebration.
Print
Port Braised Lamb Shanks Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: European
Description
Tender lamb shanks slowly braised in a rich and flavorful port wine sauce with garlic, vegetables, and herbs, resulting in a hearty and comforting dish perfect for special gatherings or cozy dinners.
Ingredients
Lamb and Seasoning
- 4 lamb shanks (approx 400g/13oz each)
- Salt and pepper, to taste
- 2 tbsp olive oil, divided
Vegetables and Aromatics
- 2 garlic cloves, minced
- 1 onion, finely chopped (white, brown, or yellow)
- 1 celery stalk, finely chopped (optional but recommended)
- 1 carrot, finely chopped (optional but recommended)
Thickening and Liquids
- 3 tbsp (35g) flour
- 2 cups (500 ml) beef broth (or substitute chicken broth)
- 3 cups (750 ml) port wine
- 1 1/2 cups (375 ml) red wine (or additional beef broth)
- 3 tbsp (1/4 cup) tomato paste
Herbs
- 5 sprigs fresh thyme or 2 tsp dried thyme
- 3 dried bay leaves or 5 fresh bay leaves
- 4 stalks fresh parsley (optional)
- Fresh parsley, finely chopped, for garnish
Instructions
- Season the lamb: Generously season the lamb shanks with salt and pepper all over to enhance their flavor before cooking.
- Brown the lamb shanks: Heat 1 tablespoon of olive oil in a Dutch oven or heavy-based large pot over high heat. Add two lamb shanks and brown them on all sides, turning carefully, until a nice crust forms. Remove them and repeat with the remaining two shanks.
- Sauté vegetables and aromatics: Reduce the heat to medium and add the remaining tablespoon of olive oil. Add the minced garlic, chopped onion, carrot, and celery, sautéing for about 5 minutes until the onion softens and the vegetables are fragrant.
- Add the flour: Sprinkle the flour over the vegetable mixture and stir well to combine. This will help thicken the sauce later.
- Add liquids and seasonings: Pour in the beef broth, port wine, red wine, and tomato paste. Stir to mix; lumps from flour are okay as they will dissolve during cooking. Add the thyme sprigs, bay leaves, and parsley stalks if using.
- Return lamb to pot and simmer: Place the browned lamb shanks back into the pot, ensuring the meat is mostly submerged in the liquid. Bring everything to a gentle simmer, then lower the heat to medium-low and cover with a lid.
- Slow braise: Allow the lamb to simmer gently for 2 hours until the meat is tender and nearly falling off the bone. Remove the lid after 2 hours and continue simmering for an additional 30 minutes to slightly reduce the liquid.
- Remove the lamb: Carefully take the lamb shanks out of the pot and place them in a serving bowl, leaving the sauce behind.
- Optional – strain sauce: For a smoother sauce, strain the liquid from the Dutch oven into a bowl, pressing the solids to extract flavor. Pour the strained sauce back into the pot.
- Skim fat: Remove any excess fat from the surface of the sauce for a cleaner finish.
- Reduce sauce: Increase the heat to medium-high and cook the sauce until it reduces by half and thickens to a syrupy consistency.
- Reheat lamb and serve: Return the lamb shanks and any resting juices into the thickened sauce to warm through. Serve immediately with creamy mashed potatoes, garnished with freshly chopped parsley.
Notes
- Note 1: Lamb shanks weighing around 400g/13oz each are ideal for this recipe.
- Note 2: Use a good quality port wine for the best flavor impact; it adds sweetness and depth.
- Note 3: Red wine can be substituted with more beef broth if preferred, though wine adds complexity.
- Note 4: Slow simmering for 2 hours is essential to tenderize the meat properly.
- Note 5: Straining the sauce is optional but recommended for a refined texture.
