CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Port Braised Lamb Shanks

  • Overview
  • Ingredients
    15 items
  • Directions

Savour the richness of Port Braised Lamb Shanks, a comforting dish perfect for a hearty meal. Tender lamb shanks are seasoned and braised in a flavourful mixture of port, herbs, and vegetables until succulent and falling off the bone. Serve with your choice of accompaniment and enjoy the exquisite flavours.

(Serves 4)

  • 4 lamb shanks
  • Salt and black pepper for seasoning
  • 15ml barbeque seasoning
  • 30ml olive oil
  • 4 garlic cloves
  • 1 onion
  • 1 carrot
  • 2 celery stalks
  • 30ml flour
  • 60ml tomato paste
  • 375ml Port
  • 375ml chicken stock
  • 2 rosemary sprigs
  • 4 bay leaves
  • Fresh thyme sprigs

  • Season the lamb shanks well and heat half of the olive oil in a large saucepan. Brown the meat well on all sides and remove from the saucepan.
  • Add the rest of the olive oil to the saucepan and then add the garlic, onion, carrot and the celery. Cook for a few minutes until it starts to soften – stir regularly.
  • Add the flour to the onions and stir to mix, then add the PORT and the stock. Mix well to prevent lumps from forming. Add the tomato paste and the herbs.
  • Return the meat to the saucepan, turn the heat to low and place the lid on the saucepan. Simmer for about 2 hours 30 minutes until the meat is soft and almost falling off the bone. Check regularly to see if you need to add extra liquid. Check the seasoning.
  • SERVE with rice OR couscous OR polenta OR potato mash accompanied with port roasted baby onions and pan-fried long stem broccoli.
  • GARNISH with fresh rosemary and thyme.

PORT ROASTED BABY ONIONS:

  • Place 1 kg peeled baby onions in a roasting dish, season with salt and pepper and 10 ml sugar. Drizzle over 30 ml olive oil and 80 ml Port.
  • Roast in the oven on 180°C for about 30 minutes until the onions are golden brown and cooked.