Ingredients

4 lamb shanks **I had 6 and adjusted ingredients accordingly.
Salt and pepper
2 tbsp olive oil, separated
2 garlic cloves, minced
1 onion, finely chopped
1 celery stalk, finely chopped (optional, but recommended)
1 carrot, finely chopped (optional, but recommended)
3 tbsp flour
2 cups beef broth (liquid beef stock) (or sub with chicken broth)
3 cups port
1½ cups red wine, or more beef broth (I used red wine only)
3 tbsp tomato paste
5 sprigs thyme or 2 tsp dried thyme
3 bay leaves
4 stalks fresh parsley (optional)

To Serve
Fresh parsley, finely chopped

 

The making of...

1. Season lamb with salt and pepper.

2. Heat 1 tbsp oil in a dutch oven or large heavy based pot over high heat. Add 2 lamb shanks and cook, turning, until browned. Remove then repeat with remaining lamb.

3. Turn heat down to medium. Add remaining 1 tbsp oil, garlic, onion, carrot and celery. Sauté for 5 minutes until onion is softened.

4. Add flour. Mix into onion mixture.

5. Add remaining ingredients. Mix - lumps are ok, they will dissolve while cooking.

6. Add lamb back in - the meat should be mostly submerged. Bring to simmer, then turn heat down to medium low and cover with lid.

7. Simmer for 2 hours then remove lid and simmer for 30 minutes. **I put it in the over at 325.

8. Remove lamb into a bowl.

9. Optional: Strain sauce in dutch oven into a bowl. Use spoon to press into onion etc to squeeze out all the flavourful liquid. Pour sauce into dutch oven. **I did not strain the veggies.

10. Skim excess fat off sauce.  **I had none.

11. Increase heat to medium high and reduce liquid by half or until it thickens to a syrup consistency.

12. Return lamb shanks and juices pooled in the bowl into sauce to reheat, then serve with creamy mashed potato, garnished with parsley.

 

Compliments to Chef Aline!