PORT BRAISED LAMB SHANKS

Recipe by Christine Capendale

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

4 Lamb Shanks
Salt and black pepper for seasoning
15ml Barbeque Seasoning
30ml olive oil
4 Garlic cloves crushed
1 Onion large, chopped
1 Carrots diced
2 Celery sticks, chopped
30ml flour
60ml Tomato paste
375ml Port
375ml Chicken Stock or lamb stock
2 Rosemary sprigs
4 Bay leaves
Fresh thyme sprigs

(Serves 4)

METHOD:

  • 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 at 180°C for about 30 minutes until the onions are golden brown and cooked.

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