Braised Port Lamb Shanks

Braised Port Lamb Shanks

Braised Port Lamb Shanks

September 14, 2018
: 4 servings

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Ingredients
  • 1 tablespoon coriander seeds
  • 1 tablespoon fennel seeds
  • 1 teaspoon black peppercorns
  • 1 tablespoon kosher salt
  • 4 large lamb shanks
  • 2 tablespoons canola oil
  • 1 onion, minced
  • 2 carrots, peeled and diced
  • 1 rib celery, minced
  • 1 small leek, minced
  • 1 1/2 cups tawny port
  • 1 cup veal stock
  • 1 head garlic, halved
  • 3 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 tablespoons sweet butter
  • 3 tablespoons honey
  • Kosher salt and freshly ground black pepper
Directions
  • Step 1 Mix the coriander, fennel, and peppercorns in a small frying pan.
  • Step 2 Toast on medium-high heat until aromatic and slightly darker, about 2 minutes.
  • Step 3 Using a mortar and pestle or a spice grinder, crush the spices.
  • Step 4 Add the salt.
  • Step 5 Rub each shank with the spice blend.
  • Step 6 Preheat the oven to 325 degrees F.
  • Step 7 Heat the oil in a large oven-proof skillet over medium-high heat.
  • Step 8 Add the shanks to the skillet.
  • Step 9 Cook until brown on all sides, about 5 minutes.
  • Step 10 Add the onion, carrots, celery, and leek.
  • Step 11 Sauté over medium heat until the vegetables begin to soften, about 5 minutes.
  • Step 12 Add the port, veal stock, garlic, rosemary, and thyme to the skillet.
  • Step 13 Cover the skillet with a lid or foil.
  • Step 14 Place the skillet in the oven and braise the lamb until tender, for 2 to 2 1/2 hours or until the meat falls off the bone.
  • Step 15 Remove the lamb shanks from the skillet and filter the sauce through a fine sieve over a stockpot.
  • Step 16 On medium heat, let the sauce reduce by 1/2, for about 15 minutes.
  • Step 17 Meanwhile, in another skillet, melt the butter and add the lamb shank.
  • Step 18 Coat them with honey.
  • Step 19 Caramelize the shanks on all sides over medium heat on the stove for about 5 minutes, adding a ladle of the sauce.
  • Step 20 Keep warm.
  • Step 21 Serve the lamb shanks with the sauce, buttered green beans and a parsnips mash or any other mash to taste.
  • Step 22 Can be made 1 day ahead.
  • Step 23 Let the lamb cool then place in the refrigerator covered.
  • Step 24 Reheat in a 350 degrees F. oven for 1/2 hour before serving.

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