It always amazes me how dishes like these slow cooked Port Braised Lamb Shanks served up by fancy restaurants are actually made with a handful of everyday ingredients!

Ingredients

• 4 lamb shanks , approx 400g/13oz each (Note 1)
• Salt and pepper
• 2 tbsp olive oil , separated
• 2 garlic cloves , minced
• 1 onion , finely chopped (white, brown, yellow)
• 1 celery stalk , finely chopped (optional, but recommended)
• 1 carrot , finely chopped (optional, but recommended)
• 3 tbsp / 1/4 cup flour (35g)
• 2 cups / 500 ml beef broth (liquid beef stock) (or sub with chicken broth)
• 3 cups / 750 ml port (Note 2)
• 1 1/2 cups / 375ml red wine , or more beef broth (Note 3)
• 3 tbsp / 1/4 cup tomato paste
• 5 sprigs thyme or 2 tsp dried thyme
• 3 dried bay leaves (or 5 fresh)
• 4 stalks fresh parsley (optional)

Port Braised Lamb Shanks

TO SERVE

• Fresh parsley , finely chopped

Instructions

1. Season lamb with salt and pepper.
2. Heat 1 tbsp oil in a dutch oven or large heavy based pot over high heat. Add 2 lamb shanks and cook, turning, until browned (see photo). Remove then repeat with remaining lamb.
3. Turn heat down to medium. Add remaining 1 tbsp oil, garlic, onion, carrot and celery. Sauté for 5 minutes until onion is softened.
4. Add flour. Mix into onion mixture.
5. Add remaining ingredients. Mix - lumps are ok, they will dissolve while cooking.
6. Add lamb back in - the meat should be mostly submerged. Bring to simmer, then turn heat down to medium low and cover with lid.
7. .......
8. ......

Source Blog >>>https://www.recipetineats.com/port-braised-lamb-shanks/

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