If you are a hater of lamb, or know someone who is, I guarantee this might convert you to loving lamb! A braised and shredded lamb shank is one of my favorite kinds of lamb dishes. The meat is falling off the bone and melting your mouth, and the sauce that goes with it perfectly pairs with the rich meat. By braising this lamb shank at low temperatures in the oven with flavorful ingredients, it results in an incredibly tender lamb shank. Port wine works here instead of just red wine because it is a sweeter and stronger fortified wine that has bold flavors. Since lamb also has bold flavors, it compliments each other perfectly. I highly recommend trying this show stopping recipe!

Main Ingredients and Substitutions:

  • Lamb Shank – This is a lamb shank recipe, so it is preferred if you find some great lamb shanks! But you can also use beef, pork or veal shanks here and it cooks the same, just note time might change and you will need to check sooner for doneness.
  • Port Wine – Port wine is a sweet fortified wine from Portugal. It is sweeter than most red wines and has a powerful taste. If you dont like it, you can substitute for a red wine that you like.
  • Beef Stock – In this recipe we supplement the port wine with beef stock as well. If you don’t have beef stock, you can use chicken stock here.

What to Serve Lamb Shanks With:

@kellyscleankitchen

How to make a port wine braised lamb shank #lambshank #braisedlamb #meat #cooking

♬ original sound – teeharpo
  • SERVINGS:  2
  • PREP TIME: 25 Mins
  • COOK TIME: 3 Hrs 20 Mins
  • TOTAL TIME: 3 Hr 40 Min

Ingredients:

  • 2 lamb shanks
  • Salt and pepper
  • Avocado oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery ribs, diced
  • 5 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1.5 cup port wine
  • 1 cup pinot noir or cabernet sauvignon
  • 3-4 cups chicken or beef stock
  • 2 bay leaves
  • minced parsley for garnish

Preparation:

STEP 1.

The day prior to cooking, salt and pepper the lamb shanks and leave in the fridge overnight. If you are in a time pinch, salt and pepper right before cooking!

STEP 2.

Day of preheat the oven to 325*F.

STEP 3.

In a dutch oven, add avocado oil over medium heat. Sear the lamb shanks on all sides until golden brown and remove from the pan.

STEP 4.

In the same pan, saute the onions, carrots, and celery, salting as you go, until transparent and cooked through. Add the garlic and saute another 2 minutes. Add the tomato paste and cook until it is a rust color, another 2-4 minutes. Deglaze with the port wine and red wine, scraping up all the brown bits.

STEP 5.

Add the  stock and bay leaves, along with the lamb shanks. Make sure the liquid comes up ¾ of the side of the shanks. Bring up to a low simmer, top with a lid and transfer to the oven and braise for 1.5 hours. After one hour, flip the shanks over and return to the oven for another 1.5 hours. Remove once the meat is fork tender. If it is still tough, leave in the oven and cook until tender.

STEP 6.

The sauce should be thickened and reduced at this point. If you want a more refined and smooth sauce, pass through a fine mesh strainer, or blend the vegetables into the sauce. Otherwise, serve as is with the lamb shank and top with parsley!

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