Serves 4
Port braised lamb shanks are a sumptuous dish, featuring tender, fall off the bone meat that has been slow cooked in a rich and flavourful port wine sauce. Served alongside a velvety sweet potato mash, enjoy the natural sweetness and creaminess that beautifully complements the savory lamb.
Port Braised Lamb Shanks with Sweet Potato Mash
Method
Preheat oven to 160°C
Add 2 tablespoons of the oil to a large, wide, heavy-bottomed pan over a medium to high heat. Season lamb with salt and pepper. Brown the lamb shanks, in batches, then remove to an ovenproof dish with lid.
Turn the heat down to medium and add the remaining oil to the pan. Add the garlic, onion, carrot and celery. Fry for 5-10 minutes, stirring until the onion is softened. Add the flour and mix to combine.
Add the remaining ingredients and stir. Pour the sauce over the lamb shanks. The sauce mixture should almost cover the lamb shanks. If not, add a little more wine or water. Put the lid on and cook in preheated oven for 2 ½ hours or until the meat is tender.
Meanwhile, put the sweet potato into a large pan and pour over enough cold water to cover. Season with salt and bring to the boil. Lower the heat and simmer for 15–20 minutes, or until tender. When sweet potato is cooked, drain and mash until smooth. Return to the pan and mix in the butter. Season with salt and pepper and reheat gently.
Once the lamb shanks are cooked and tender, remove onto a plate. Strain the sauce through a fine sieve into a saucepan. Use the back of a spoon to squeeze out all the flavourful juices. Skim any excess fat off sauce.
Turn the heat to medium high and reduce liquid by half or until it thickens to a syrup consistency. Check for seasoning.
Return lamb shanks and juices into sauce to reheat. Serve with sweet potato mash and seasonal greens.
This dish gains a deeper flavour when left overnight to marinate. To make ahead, follow the entire recipe and leave to cool. Place in the fridge overnight in the ovenproof dish with the lid. When ready, remove any surface fat. Reheat on the stove top or 180C in the oven for 20 minutes in a covered dish.
Ingredients
For the lamb
4 lamb shanks
Salt and freshly ground black pepper
4 tbsp sunflower oil
4 garlic cloves finely sliced
1 large onion finely diced
1 celery stalk finely diced
1 large carrot finely diced
2 tbsp plain flour
500ml beef stock
750ml port
375ml red wine or additional beef stock if you prefer
3 tbsp tomato puree
1 bouquet garni or a few sprigs of thyme and bay leaves
2 sprigs fresh rosemary
For the sweet potato mash
1kg sweet potato peeled and diced
50g butter
Salt and freshly ground black pepper