Spiced Ruby Lamb Shanks

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This elegant recipe for spiced ruby lamb shanks is the ultimate comfort food for a chilly evening. By slow-roasting the meat in a sophisticated blend of ruby port, cinnamon and citrusy lemon, the lamb becomes incredibly tender while the sauce reduces into a rich, aromatic glaze. It is a wonderful choice for those seeking a dairy-free main course that doesn't compromise on deep, savoury flavour or texture.

Perfect for a Sunday lunch or an effortless dinner party, these shanks are best served alongside creamy mashed potatoes or seasonal root vegetables to soak up the delicious sauce. The addition of honey and plum tomatoes provides a subtle sweetness that balances the warmth of the spices perfectly. This homemade classic is sure to become a firm favourite for any special occasion.

Ingredients for Spiced Ruby Lamb Shanks

2 limones
8 lamb shanks (foreshanks), about 350g each
Sal y pimienta, al gusto
3 cucharadas de aceite de oliva
8 cloves of garlic, peeled
2 ramas de canela
1 can (800g) peeled plum tomatoes, chopped, with juices
2 tablespoons each: tomato paste and honey
475ml ruby port wine
240ml beef broth
3 sprigs fresh thyme (plus 2 to 3 large bunches, for garnish)
2 hojas de laurel

How to make Spiced Ruby Lamb Shanks

Blanch the lemons in boiling water for 2 minutes. Drain. Cut into 8 wedges each, discarding seeds.
Preheat the oven to 350°:F. Season the lamb with salt and pepper. Heat 2 tablespoons of the oil in a large, ovenproof casserole over medium-high heat. Brown the shanks well, 2 at a time, about 6 minutes each, turning. Remove to a plate. Pour the fat from the casserole and wipe clean.
Heat the remaining oil in the casserole over low heat. Add the lemons, garlic and cinnamon; cook for 2 minutes, stirring; crush the lemons slightly. Add the remaining ingredients; season with salt and pepper. Bring to a boil, reduce heat to low and cook for 2 minutes.
Return the lamb to the casserole, cover and bake for 1 hour. Uncover and bake until tender, about 45 minutes more, basting occasionally.
Remove the lamb to a large, shallow platter. Discard the cinnamon,thyme and bay leaves. Defat the sauce, then spoon it over the lamb. Garnish with the bunches of thyme.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.