Slow roast Port and herb lamb shanks - telepathic care of husband


I was originally planning to do my pretty awesome BBQ moose burgers today, but then the weather turned a bit crap and also I remembered the plump lamb shanks in the freezer that I just knew husband would love.

Slow roast lamb shanks with port and rice

Lamb shanks are husband's one true love. Besides the wife of course. I didn't even ask him, because he usually is quite laid back and lets me decide about these things, but apparently he had been thinking about plump lamb shanks all day! So it seems we are quite telepathic like that, we just quietly understand each others deepest needs.

Like yesterday when he understood that I really liked the little necklace he offered to buy me, even though I modestly said I didn't need one. But of course he knew it's not about needing and got it for me anyway. So at least when it comes to lamb or jewellery our spiritual connection is mind-boggling.

I often go for Middle-Eastern flavours with lamb shanks, but today I decided to do them kind of French slash European style with loads of fresh herbs and a generous helping of Port! They were delicious, flavoursome and quite elegant served on plain basmati rice. I had to cut my other arm off not to add saffron or dill in the rice.

Braised Port and herb lamb shanks with white basmati rice

Port and herb lamb shanks recipe 

2 lamb shanks
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
1 tbsp chopped fresh mint
1 tbsp chopped fresh oregano
yellow onion
3 small carrots
4 cloves of garlic
1 cup Port
2 cups lamb stock

Preheat the oven to 175C.

Season the shanks with salt and pepper and then cover them with the chopped fresh herbs. Heat oil in a dutch oven and fry the shanks on all sides. 

Chop the onion and carrot, mince the garlic. Once the shanks are nice and brown on all sides remove them from the dutch oven and use it to fry the onions and carrots. After a few minutes add the minced garlic. After another minute add the port. Cook for a while cleaning the bottom of the pan. Add the lamb stock and the lamb shanks. 

Bake in the preheated oven until falling off the bone, for about 1 1/2 to 2 hours.

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