Braised Port Lamb Shanks
Braised Port Lamb Shanks
Get this quick and easy braised port lamb shank recipe by Chuck Hughes from Chuck's Day Off.
  • Difficulty Level Easy
  • Technique Braising
  • Preparation Time 30 minutes
  • Cooking Time 3 hours
  • Yield 4 servings
As seen on Chuck's Day Off
Ingredients
  • 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
Method
  1. Mix coriander, fennel, and peppercorns in a small frying pan.
  2. Toast on medium-high heat until aromatic and slightly darker, about 2 minutes.
  3. Using a mortar and pestle or a spice grinder, crush the spices.
  4. Add the salt.
  5. Rub each shank with the spice blend.
  6. Preheat oven to 325°F (160°C).
  7. Heat oil in a large ovenproof skillet over medium-high heat.
  8. Add shanks to skillet.
  9. Cook until brown on all sides, about 5 minutes.
  10. Add onion, celery, carrots and leek; saute over medium heat until vegetables begin to soften, about 5 minutes.
  11. Add Port, veal stock, garlic, rosemary and thyme to the skillet.
  12. Cover with lid or foil.
  13. Place in oven and braise lamb until tender, for 2 to 2 1/2 hours or until the meat falls off the bone.
  14. Remove lamb shanks from the skillet and filter the sauce through a fine sieve over a stockpot.
  15. On medium heat, let the sauce reduce by half for about 15 minutes.
  16. Meanwhile, in another skillet, melt the butter and add the lamb shank.
  17. Coat them with honey.
  18. Caramelize the shanks on all sides over medium heat on the stove for about 5 minutes, adding a ladle of the sauce.
  19. Keep warm.
  20. Serve the lamb shanks with the sauce, buttered green beans and a parsnips mash or any other mash to taste.

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