Recipe courtesy of Chuck Hughes
Print
Braised Port Lamb Shanks
Total:
3 hr 30 min
Prep:
30 min
Cook:
3 hr
Yield:
4 servings
Level:
Easy
Total:
3 hr 30 min
Prep:
30 min
Cook:
3 hr
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 tablespoon coriander seeds
  • 1 tablespoon fennel seeds
  • 1 teaspoon black peppercorns
  • 1 tablespoon salt
  • 4 large lamb shanks
  • 2 tablespoons canola oil
  • 1 onion, minced
  • 2 carrots, peeled and diced
  • 1 celery stalk, minced
  • 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

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.

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Braised Oxtail

Recipe courtesy of Russell Simmons

Warmdaddy's Braised Turkey Wings

Recipe courtesy of Warmdaddy's

Lamb Bolognese

Recipe courtesy of Michael Symon

Lamb Burgers

Recipe courtesy of Tia Mowry

Braised Oxtail Stew

Recipe courtesy of Venetta Williams

Braised Pork Tacos

Recipe courtesy of Rachael Ray

Grilled Lamb Chops

Recipe courtesy of Giada De Laurentiis

Braised Cabbage

Recipe courtesy of Matt Armendariz

Braised Pork Belly Bao

Recipe courtesy of Ching-He Huang

On TV

Trending Videos

Brunch Bonanza

So Much Pretty Food Here