Lamb Shanks with Port and Thyme

by Sue Lawrence

Place the Lamb Shanks in a large freezer bag with the seasoned flour and shake well to coat


4 Lamb Shanks
25g Plain Flour (seasoned)
3 tbsp Olive Oil
1 medium Onion (peeled and chopped)
2 Garlic cloves (peeled and chopped)1 Leek (cleaned and chopped)
1 Fennel Bulb (trimmed and chopped)
2 Sticks Celery (chopped)
100ml/3½fl oz (plus 1 tbsp) Port
200ml/7fl oz Hot Lamb Stock
2-3 Sprigs Thyme

Lamb Shanks with Port and Thyme


Place the Lamb Shanks in a large freezer bag with the seasoned flour and shake well to coat. Heat 2 tbsp oil in a large casserole pot, when hot add the shanks and brown all over. Remove and add 1 tbsp oil, gently fry the vegetables adding more oil if necessary.

Return the Lamb to the casserole pot and add the port and stock. Bring to the boil and add the thyme, cover tightly then place in a preheated oven at 150ºC/300ºF/Gas2 for 2¾-3 hours.

Using a deep ladle, remove as much of the liquid and the vegetables as possible and place them in a food processor. Blend until smooth then return to the pan with the Lamb and add 1 tbsp port. Check the seasoning and adjust if required, reheat thoroughly and serve.

Serve with mashed potatoes and green vegetables.

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  • Lamb Shanks

    A traditional cut of lamb that's perfect for braising

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    • Quite delicious! The puréed vegetables were very thick, but thinned with water lost none of their taste and made a wonderful sauce. I served this with steamed kale which matched the robust sauce and complemented the sweetness of the lamb.
    By Hazel Gray - 27th Dec 2011

    Reply: Hi Hazel Thanks for your feedback. The way you describe it sounds like a mouthwatering dish! Glad you enjoyed. Happy cooking, Donald Russell Foodie Team