Port-braised Lamb Shanks

Port-braised Lamb Shanks Recipe
James Carrier
Mickey Strang describes this dish as "elegant comfort food." Serve it over mashed potatoes or polenta.


Makes 3 servings

Recipe from


Nutritional Information

Calories 636
Caloriesfromfat 28 %
Protein 79 g
Fat 20 g
Satfat 6.2 g
Carbohydrate 41 g
Fiber 3.9 g
Sodium 634 mg
Cholesterol 234 mg


2 leeks (about 1 1/4 lb. total)
1 tablespoon olive oil
2 teaspoons minced or pressed garlic
3 lamb shanks (about 3 1/2 lb. total), bones cracked and fat trimmed
1 pound oranges, rinsed and thinly sliced crosswise (ends discarded)
2/3 cup port
1/4 cup Cointreau or other orange-flavored liqueur (optional)
About 1/2 teaspoon salt
About 1/2 teaspoon pepper


1. Trim root ends, coarse tops, and outer layers from leeks; cut leeks in half lengthwise. Rinse under running water, flipping layers to flush out grit. Coarsely chop.

2. Pour oil into a 6- to 8-quart Dutch oven or ovenproof pan over medium-high heat. When hot, add leeks and garlic; stir often until leeks are limp, about 10 minutes.

3. Meanwhile, rinse lamb shanks and pat dry. Add lamb, 1 cup water, orange slices, port, Cointreau, 1/2 teaspoon salt, and 1/2 teaspoon pepper to pan. Cover and bring to a simmer.

4. Transfer pan to a 325° regular or convection oven and bake until lamb is very tender when pierced, 2 to 2 1/2 hours. Check occasionally; if pan gets too dry, add water, 1/4 cup at a time, as needed. Uncover and bake until meat is well browned, 10 to 20 minutes longer.

5. Serve from pan, or spoon into a wide, shallow bowl. Add more salt and pepper to taste.

Mickey Strang, McKinleyville, California,


December 2001
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