Braised Port Lamb Shanks
Serves: 6
Rowena Kautzer
1 January 1970
Based on User reviews:
47
Spice
54
Sweetness
46
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tbsp
Coriander Seed1 tbsp
Fennel Seed1 tsp
Black Peppercorn1 tbsp
Salt4 large
Lamb Shank2 tbsps
Canola Oil1 small
Leek (minced)1.5 cups
Tawny Port3 sprigs
Rosemary (fresh)3 sprigs
Thyme (fresh)2 tbsps
Butter3 tbsps
HoneyDirections:
1
Mix the 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 the oven to 325 degrees F
7
Heat the oil in a large oven-proof skillet over medium-high heat
8
Add the shanks to the skillet
9
Cook until brown on all sides, about 5 minutes
10
Add the onion, carrots, celery, and leek
11
Saute over medium heat until the vegetables begin to soften, about 5 minutes
12
Add the port, veal stock, garlic, rosemary, and thyme to the skillet
13
Cover the skillet with a lid or foil
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
15
Remove the lamb shanks from the skillet and filter the sauce through a fine sieve over a stockpot
16
On medium heat, let the sauce reduce by 1/2, for about 15 minutes
17
Meanwhile, in another skillet, melt the butter and add the lamb shank
18
Coat them with honey
19
Caramelize the shanks on all sides over medium heat on the stove for about 5 minutes, adding a ladle of the sauce
20
Keep warm
21
Serve the lamb shanks with the sauce, buttered green beans and a parsnips mash or any other mash to taste
22
Notes Can be made 1 day ahead
23
Let the lamb cool then place in the refrigerator covered
24
Reheat in a 350 degrees F oven for 1/2 hour before serving