Braised Port Lamb Shanks

Recipe courtesy Chuck Hughes
Show: Chuck's Day Off Episode: The Bread Guy
TOTAL TIME: 3 hr 30 min
Prep: 30 min
Inactive Prep: --
Cook: 3 hr
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 small leek, minced
  • 1 1/2 cups tawny port
  • 1 cup veal stock
  • 1 head garlic, halved
  • 3 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 tablespoons butter
  • 3 tablespoons honey
  • Kosher salt and freshly ground black pepper
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Directions

Mix the coriander, fennel, and peppercorns in a small frying pan. Toast on medium-high heat until aromatic and slightly darker, about 2 minutes. Using a mortar and pestle or a spice grinder, crush the spices. Add the salt. Rub each shank with the spice blend.

Preheat the oven to 325 degrees F.

Heat the oil in a large oven-proof skillet over medium-high heat. Add the shanks to the skillet. Cook until brown on all sides, about 5 minutes. Add the onion, carrots, celery, and leek. Saute over medium heat until the vegetables begin to soften, about 5 minutes. Add the port, veal stock, garlic, rosemary, and thyme to the skillet.

Cover the skillet with a lid or foil. Place the skillet in the oven and braise the lamb until tender, for 2 to 2 1/2 hours or until the meat falls off the bone. Remove the lamb shanks from the skillet and filter the sauce through a fine sieve over a stockpot. On medium heat, let the sauce reduce by 1/2, for about 15 minutes.

Meanwhile, in another skillet, melt the butter and add the lamb shank. Coat them with honey. Caramelize the shanks on all sides over medium heat on the stove for about 5 minutes, adding a ladle of the sauce. Keep warm.

Serve the lamb shanks with the sauce, buttered green beans and a parsnips mash or any other mash to taste.

Notes

Can be made 1 day ahead. Let the lamb cool then place in the refrigerator covered. Reheat in a 350 degrees F oven for 1/2 hour before serving.


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5

Newest Ratings and Reviews

Read all 6 reviews

  • on November 18, 2012

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    I thoroughly enjoyed making the lamb, I served it with the root vegetable mash and green beans. Beautiful and tasty...

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  • on August 17, 2012

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    Spectacular ! I used an enameled pot for the initial sauté to brown and I used the pot lid instead of foil in the oven. I followed all other ingredients exactly. I did not have a substantial amount of liquid after the braising, but enough for a little sauce, I combined the butter honey with the remaining sauce when I plated the dish. I'll increase stock and port next time, but must say what we had was 5 star flavor.

    Thanks Chuck, I can't waith for future episodes.

    C'est magnifique!

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  • on May 05, 2012

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    I first saw Chuck execute this recipe on the his show and I followed is "rough cuts" of vegis versus the "dice" that the posted recipe does. I'm glad I did as I was able to serve the rustic cut carrots with the dinner and the rest was easily strained out.
    This is an amazing dish with amazing big bold flavours with the glazing with honey , at the end , putting the whole dish over the top !
    It's also a great dish for company as the prep work is done hours before your company arrives. In short an amazing flavoured dish that's hard to make a mistake on. Thanks Chuck this is a really keeper ;-

    people found this review Helpful.
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