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Port-braised Lamb Shanks





Yields
Makes 3 servings

Mickey Strang describes this dish as "elegant comfort food." Serve it over mashed potatoes or polenta.

Port-braised Lamb Shanks




James Carrier
 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 636Calories from Fat 28
% Daily Value *
Total Fat 20g31%

Saturated Fat 6.2g31%
Cholesterol 234mg78%
Sodium 634mg27%
Total Carbohydrate 41g14%

Dietary Fiber 3.9g16%
Protein 79g158%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.