Port-braised Lamb Shanks

Port-braised Lamb Shanks
Photo by James Carrier


  • 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...

View full recipe at My Recipes


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