Port Braised Lamb Shank

A nice rustic dish with great flavor. 

Port Braised Lamb Shank







  • 4 lamb shanks, around 400 g each
  • Salt and pepper
  • 2 tbsp. olive oil
  • 2 garlic cloves , finely chopped
  • 1 onion, chopped
  • 2 celery stalk, chopped
  • 3 carrot, chopped
  • 3 tbsp. flour
  • 500 ml beef broth
  • 375 ml red wine
  • 3 tbsp. tomato paste
  • 5 sprigs thyme
  • 5 fresh bay leaves


1. Seasoning
Rub salt and pepper on the lamb to season.

2. Brown
Heat 1 tbsp. oil in the Dutch Oven and brown the lamb shanks on each side over a high heat.

3. Sauté
Turn heat down to medium. Add oil, garlic, onion, carrot and celery. Sauté for 5 minutes until the vegetables have softened. Add flour, stir until cooked, then add the red wine and beef broth.

4. Simmer
Add lamb back in so the meat is mostly submerged. Simmer, then turn heat down to medium low and cover with lid for 2 hours then remove lid and simmer for 30 minutes to let the liquid in the pot thicken to a nice sauce consistency.


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