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Port-braised Lamb Shanks

James Carrier
Yield Makes 3 servings
Mickey Strang describes this dish as "elegant comfort food." Serve it over mashed potatoes or polenta.


  • 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

Nutrition 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

How to Make It

  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.