Braised And Grilled Lamb Shanks

1. 1

   Combine lamb shanks, Port or wine, and garlic in a skillet just large enough to hold shanks.

2. 2

   Turn heat to high and bring to a boil; cover and adjust heat so that the mixture simmers gently.

3. 3

   Cook, turning about every 30 minutes, until shanks are tender and a lovely mahogany color, at least 2 hours and more likely longer.

4. 4

   Remove shanks and strain the sauce.

5. 5

   If time allows, refrigerate both, separately; skim fat from top of sauce.

6. 6

   Preheat a charcoal or gas grill or the broiler; the rack should be 4 to 6 inches from the heat source, and the fire hot.

7. 7

   Grill or broil shanks until nicely browned all over, sprinkling them with salt and pepper and turning as necessary; total cooking time will be about 15 minutes.

8. 8

   Meanwhile, reheat the sauce gently; season it with salt and pepper, then add vinegar or lemon juice.

9. 9

   Taste and add more seasoning if needed.

10. 10

    Serve shanks with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.