Main content

Lamb Shank Braised in Port Wine with Sage and Celeriac Mash


  • Mash


  • 1.

    Dust lamb in flour and seal until nut brown. Add garlic and vegetables and allow to soften.

  • 2.

    Pour in the port, bring to the boil and add rosemary and lemon peel. Pour in the stock, cover and cook at 160 degrees centigrade for 2 hours.

  • 3.

    Remove lamb to one side and reduce the remaining liquid by half. Pass through a sieve. Prepare mash by creaming celeriac and potatoes together, then adding cream, olive oil, parsley and seasoning.

  • 4.

    Serve lamb shank on mash with a drizzle of liquid.

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Lamb Shank Braised in Port Wine with Sage and Celeriac Mash.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
1 comment • 0 ratings
Please login to comment
Posted by Rosemary49Report
I only made the lamb shanks not the mash. Used french cut lamb shanks. Put it in the hooded barbque, in a caserole dish. It was soo tender it fell off the bone. Everyone including the kids loved it.
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now

» Matching Wine