Port-braised Lamb Shanks

Photo by James Carrier
Ingredients
- About ½ teaspoon salt
- 2/3 cup port
- 2/3 cup port
- ¼ cup Cointreau or other orange-flavored liqueur (optional)
- 1 tablespoon olive oil
- 1 pound oranges, rinsed and thinly sliced crosswise (ends discarded)
- 2 teaspoons minced or pressed garlic
- + 3 more ingredients
-
- 2 leeks (about 1 1/4 lb. total)
- 3 lamb shanks (about 3 1/2 lb. total), bones cracked and fat trimmed
- About ½ 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 un...
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