Grilling before braising adds a unique caramelized flavor to Braised Lamb Shanks in Port Wine Sauce that can’t be beat. Simply irresistible and utterly delicious.
Braised Lamb Shanks in Port Wine Sauce
Author: Epicurus.com Kitchens
Recipe type: Main Course
Serves: 6 servings
- 6 small lamb shanks (7 pounds); visible fat trimmed
- salt, to taste
- freshly-ground black pepper, to taste
- 3 Tablespoons olive oil
- 1/2 pound brown mushrooms; stemmed
- 1/2 pound Shiitake mushrooms
- 10 large cloves garlic; split
- 6 large shallots; split
- 3 Cups chicken stock (or low-sodium chicken broth)
- 1 Cup Port wine
- 1 Tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary)
- 2 bay leaves
- Season shanks with salt and pepper to taste. Brush with olive and grill shanks over medium-high heat to and sear on all sides, 5 to 8 minutes total. Transfer to platter.
- Halve or quarter mushrooms if large. Add brown and shiitake mushrooms, garlic and shallots to pan. Cook, stirring occasionally, until lightly browned, about 2 minutes. Add stock, Port, rosemary and bay leaves. Bring to boil, scraping any bits sticking to pan. Add shanks. Cover with tight-fitting lid or foil.
- Bake at 350 degrees 45 minutes, then turn shanks. Continue baking until meat is tender and just starting to loosen from bone, 45 to 75 minutes. Set pan on counter until meat is cool enough to handle.
- Defat cooking juices by pouring into fat separator and skimming top layer or by pouring juices into bowl and freezing until fat solidifies. Pour some of sauce over shanks and arrange mushrooms on and around meat.
Serving size: each Calories: 573 Fat: 16 g Carbohydrates: 39 g Sodium: 568 mg Fiber: 4.95 g Protein: 58 g Cholesterol: 100 mg