Port-braised Lamb Shanks
More From Sunset
Amount per serving
- Calories: 636
- Calories from fat: 28%
- Protein: 79g
- Fat: 20g
- Saturated fat: 6.2g
- Carbohydrate: 41g
- Fiber: 3.9g
- Sodium: 634mg
- Cholesterol: 234mg
- 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.
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