Braised Port Lamb Shanks
Get this quick and easy braised port lamb shank recipe by Chuck Hughes from Chuck's Day Off.
- 30 minutes
- 3 hours
- 4 servings
- 1 tablespoon (15 ml) coriander seeds
- 1 tablespoon (15 ml) fennel seeds
- 1 teaspoon (5 ml) black peppercorns
- 1 tablespoon (15 ml) of salt
- 4 large lamb shanks
- 2 tablespoons (30 ml) canola oil
- 1 onion, minced
- 1 celery stalk, minced
- 2 carrots, peeled and diced
- 1 small leek, minced
- 1½ cup (375 ml) Tawny Port
- 1 cup (250 ml) veal stock
- 1 head of garlic, halved
- 3 sprigs rosemary
- 3 sprigs thyme
- 2 tablespoons (30 ml) butter
- 3 tablespoons (45 ml) honey
- Kosher salt and pepper
- Mix 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 oven to 325°F (160°C).
- Heat oil in a large ovenproof skillet over medium-high heat.
- Add shanks to skillet.
- Cook until brown on all sides, about 5 minutes.
- Add onion, celery, carrots and leek; saute over medium heat until vegetables begin to soften, about 5 minutes.
- Add Port, veal stock, garlic, rosemary and thyme to the skillet.
- Cover with lid or foil.
- Place in oven and braise lamb until tender, for 2 to 2 1/2 hours or until the meat falls off the bone.
- Remove lamb shanks from the skillet and filter the sauce through a fine sieve over a stockpot.
- On medium heat, let the sauce reduce by half 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.
Share it with your friends.