Imagine a dish so tender it practically falls off the bone, infused with the rich, complex flavors of port wine and herbs that transport you straight to the rustic kitchens of Portugal. Our Port Braised Lamb Shanks are not just a meal, but a culinary journey that promises to transform an ordinary dinner into an extraordinary dining experience. Prepare to impress your guests and tantalize your taste buds with this show-stopping recipe that combines sophisticated techniques with soul-warming comfort food.
Prep Time: 15 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 45 mins
Cuisine: Portuguese
Serves: 4 servings
Ingredients
- 4 lamb shanks
- 1 bottle port wine
- 2 cups beef stock
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 1 tbsp thyme
- Salt and pepper to taste
Instructions
- Remove lamb shanks from refrigerator 30 minutes before cooking to bring to room temperature. Pat shanks dry with paper towels and generously season all sides with salt and freshly ground black pepper.
- Preheat oven to 325°F (165°C). Heat a large heavy-bottomed Dutch oven or braising pan over medium-high heat. Add a tablespoon of olive oil and sear lamb shanks until deeply golden brown on all sides, about 3-4 minutes per side. Remove shanks and set aside.
- In the same pan, add chopped onions, carrots, and garlic. Sauté until vegetables are softened and lightly caramelized, approximately 5-6 minutes.
- Pour in the entire bottle of port wine, scraping the bottom of the pan to release any browned bits. Add beef stock and fresh thyme. Bring the liquid to a simmer.
- Return lamb shanks to the pan, ensuring they are mostly covered by the liquid. Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven.
- Braise the lamb shanks for
- 5 hours, or until the meat is extremely tender and begins to fall off the bone. Turn the shanks once halfway through cooking.
- Remove the pan from the oven. Carefully transfer lamb shanks to a serving platter. Strain the remaining liquid and reduce it on the stovetop to create a rich, glossy sauce.
- Serve the lamb shanks hot, drizzled with the reduced port wine sauce. Accompany with creamy mashed potatoes or crusty bread to soak up the delicious sauce.
Tips
- Temperature Matters: Always let your lamb shanks come to room temperature before cooking to ensure even braising.
- Searing is Key: Take time to achieve a deep golden-brown crust on the lamb shanks - this builds incredible flavor foundations.
- Choose Quality Port: Select a good quality port wine, as its flavor will be concentrated during the reduction.
- Low and Slow: The magic of this dish happens with patient, slow cooking at a low temperature.
- Don't Rush the Reduction: When creating the sauce, reduce it slowly to develop a rich, glossy consistency.
- Resting is Crucial: Allow the lamb to rest for a few minutes after cooking to redistribute the juices and maximize tenderness.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
