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Lamb Shanks with Port and Apricots Recipe

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This recipe for Lamb Shanks with Port and Apricots, by , is from The Penton Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

John Penton


• 4 meaty lamb shanks
• ½ cup port
• 1 litre chicken stock
• 6-8 dried apricots (depending on your taste)
• 3 carrots cut into 3 inch chunks
• ½ cup mirepoix (mirepoix is a diced or processed mixture of equal amounts or carrot, celery and onion). For this recipe, I like to use pureed mirepoix.
• ½ lb of orzo (rice shaped pasta)
• 3 cloves minced garlic
• 2 bay leaves
• ½ tsp. dried thyme
• ½ tsp dried oregano
• 1 tsp dried rosemary
• Salt and pepper
• 2 T of canola oil

• Heavily salt and pepper the shanks.
• Brown them in the oil using a heavy dutch oven using medium/high heat. If necessary, brown them in batches so you don’t crowd the pan. They should be well browned on all sides.
• Remove the shanks from the pan and reduce the heat to medium. Add the mirepoix. If necessary, you can add a bit more oil.
• Cook the mirepoix until softened and translucent. This will take about 5 minutes. In the last minute, add the garlic. Don’t burn the garlic.
• Add the port to deglaze the pan. Scrape up any brown bits on the bottom.
• Add the chicken stock and all of the dried herbs.
• Add the dried apricots and the chunks of carrot.
• Add the shanks back in the pan. They should almost be covered by the liquid.
• Cover the pot with a tight lid and place in a 250 degree oven. Cook for 4 hours or until the meat is very tender.
• Remove the shanks from the pan and cover with tinfoil. Remove the bay leaves. Reduce the cooking liquid about half or until a very rich flavor is created. Season as needed with salt and pepper. At this point, you can serve it as is or use a beurre manie to thicken the sauce to the desired consistency (beurre manie is an equal mixture of soft butter and flour blended together. I usually use 1 T of each. You can whisk this into sauces to thicken them without lumps).
• Cook the Orzo pasta until al dente and serve on the plate. Place One shank on top of the Orzo and spoon over the sauce with the apricots and carrots.
• Serve with green vegetables.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
5 hours Total
Personal Notes:
Personal Notes:
This is a very satisfying and hearty meal. Its actually quite easy to do and doesn't take a lot of time as most of the time is in the slow cooking.




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