Slow-Baked Lamb Shanks with Garlic and Port

We had the whole family over on Sunday for a proper midwinter lunch. The weather’s been cold in the mornings — it was 3°C early yesterday — but the days have been sunny and warm. That beautiful winter sun made it perfect to sit out on the deck with a blanket and a mug of mulled wine. A real New Zealand midwinter gathering. This is something we love to do since Christmas is too hot for hearty meals like this, so midwinter is the perfect time to enjoy them.

I made a big batch of Slow-Baked Lamb Shanks with Garlic and Port — twelve shanks in total! While they were cooking, I had a big pot of potatoes bubbling away, ready to mash. Talk about action in the kitchen!

My Take on the Recipe

I’ve been making this lamb shank recipe for ages. It’s one of those that never lets you down. I like to cook it long and slow — about 4 hours at 160°C — and the meat just falls off the bone.

If I’ve got the time, I’ll brown the shanks first because it does give a bit more depth. But actually, when I’m cooking a dozen shanks, I sometimes skip that step. Straight into the dish with the garlic and sauce ingredients. Once it’s all baked slowly in the oven, it’s just as good. That sauce does all the work. Rich, warming, and full of flavour.

Nisha’s Opinion

Nisha is always first in line when this dish is on the table. She’s loved it since she was little. She insists on having it exactly the same way every time — lamb shanks with mash and peas. No extras. No bread. No salad. Just those three things. And I have to agree, it really it’s actually the best combo.

What You Can Serve With It

I always serve the lamb shanks on a bed of mash with something green on the side such as peas. According to the recipe, this dish goes well with mash and peas and beans, or mash and a simple tossed green salad.

Mashed Potatoes

Make plenty! Creamy mash is essential for soaking up all that rich sauce from the lamb.

• Peel 7–8 medium-sized potatoes, peeled and cut into chunks.
• Boil in salted water until tender.
• Drain well.
• Mash with 2–3 tablespoons of butter and ¼ cup hot milk or cream using a potato masher or fork.
• Mash until creamy and smooth — avoid using a food processor.
• Season to taste.

If not serving straight away, cover and chill. Reheat in the microwave for 5 minutes, adding a splash of hot milk if needed.

You can swap out half the potatoes for kumara (orange or gold) if you like a sweeter flavour. Or try celeriac for a more savoury mash — just peel and cube it and cook it with a half quantity of the potatoes.

Peas and Beans

Use a mix of peas and podded broad beans or green soya beans. Allow about ⅓ cup per person.

• Place in a pot and pour over boiling water to cover. Drain off all but about 2 tbsp water.
• Add a splash of olive oil or a knob of butter, a shake of sea salt and a good grind of black pepper.
• Cover and cook 2–3 minutes until liquid has evaporated.
• Add mint or basil leaves if you like.

Tossed Green Salad

Wash and dry your salad greens ahead and keep them in the fridge. When ready to serve, toss the greens in this dressing:

• 3 tsp olive oil
• 1 tsp balsamic vinegar
• 1 tsp Dijon mustard
• ½ tsp sugar
• Salt and pepper to taste

Add avocado slices, halved cherry tomatoes, finely sliced spring onions, and toasted nuts if you like.

Shake it all together in a jar and pour over the salad just before serving.

Recipe

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Tried this recipe? Leave a comment or send me a message — I love hearing how it turned out! And if you liked it, don’t forget to pin or share. – ♡ Janet