Port-braised Lamb Shanks
James Carrier
Mickey Strang describes this dish as "elegant comfort food." Serve it over mashed potatoes or polenta.
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
5
Serve from pan, or spoon into a wide, shallow bowl. Add more salt and pepper to taste.
Ingredients
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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
5
Serve from pan, or spoon into a wide, shallow bowl. Add more salt and pepper to taste.
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