RECIPE:  Braised Lamb Shanks in Port Red Wine Sauce

Delicious Lamb Shank in Dublin, Ireland

Irish food of today is not your Irish food of yesterday.  There is a worldly quality to the cuisine that seems to be everywhere nowadays. However, the old traditional foods of yesteryear are still prevalent and available to indulge in.  Take for instance, Braised Lamb Shanks in a rich red wine sauce--amazingly delicious and fairly simple to make.  We had this yummy concoction in Dublin just the other day and I can't stop thinking about it.

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Braised Lamb Shanks in Port Red Wine Sauce

2 Tbs. olive oil

4 lamb shanks (frenched, if you like)

3 onions sliced thinly

6 cloves of garlic, chopped

2 Tbs. butter (Irish is the best)

2 Tbs. brown sugar

1/2 cup red wine

2 1/2 cups port

1/2 cup basalmic vinegar

1 1/2 cups beef stock

Parsley, thyme and bay leaves

Heat oil in a large pan and brown the shanks on all sides until golden.  Remove from pan.

Reduce heat and sauté onions and garlic with the butter and sugar until golden and caramelized.

Deglaze the pan with the red wines scraping the bottom of the pan.  Cook until most of the wine has been reduced.

Add the port, balsamic vinegar, stock and bring to a boil.

Reduce heat and add the parsley, thyme and bay leaves and simmer the shanks for 2 to 3 hours or until super tender and the sauce has been reduced to a glaze.  Season with salt and pepper to taste.

Serve with mashed potatoes, carrots and sauce.  

Enjoy!!