Port-braised Lamb Shanks

Ingredients

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

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