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Blackberry-Port Lamb Shanks

Source of Recipe


From "The Berry Bible" by Janie Hibler






List of Ingredients



• 2 tsp coarse salt
  
• 1 tsp freshly ground pepper
  
• 6 lamb shanks
  
• 1/2 cup all-purpose flour
  
• 1 to 2 Tbsp extra-virgin olive oil
  
• 1-1/2 cups tawny port or Madeira
  
• 2 Tbsp honey (optional)
  
• 1 Tbsp fresh lemon juice
  
• 1/2 tsp fresh thyme leaves, crushed
  
• 12 cloves garlic, peeled
  
• 3/4 pint (1-1/2 cups) fresh Marionberries or other blackberries, rinsed and drained (or frozen Marionberries), plus a handful for garnish
  






Instructions



1. Preheat oven to 275° F. Rub salt and pepper onto the shanks and dredge them in flour. Heat the oil in a Dutch oven and sauté the shanks over medium-high heat until they are well-browned, about 10 minutes. Discard any fat that has accumulated in the bottom of the pan. (If using a slow cooker, transfer the shanks to the cooker and turn it to high.)
   
   
2. Stir together the port, honey (if using), lemon juice, and thyme, and pour over the meat. Sprinkle the garlic and blackberries over all. Cover and bake for 6 to 6-1/2 hours (cook in slow cooker for 6 hours) until the meat is tender and falls off the bone. Discard any fat that has accumulated and season the cooking juices with salt and pepper, if needed.
   
   
3. Serve the shanks in a large shallow serving bowl with some of the sauce ladled over the top and garnished with a handful of fresh blackberries. Pass any remaining sauce along with the shanks.
   
   Makes 6 servings.