A Perfect Winter Dinner for Two | Lamb Shanks with Port and Dried Plums

Описание: When you want a slow dinner that feels special, this is the kind of meal you make.
These lamb shanks are gently braised in Port with dried plums until they fall apart into a rich, quiet sauce.

Today I’m making a slow, intimate braise meant for quiet evenings and shared tables. The Port, aromatics, and fruit create a deep, warm sauce that’s rich without being heavy, while the lamb becomes tender enough to fall apart gently into creamy polenta.

For this dish, I used my Staub La Cocotte — a Dutch oven I choose for intimate braises and stews, where steady heat, moisture retention, and slow cooking really matter. It’s the pot I reach for when the cooking itself is meant to feel calm and intentional.

Sometimes, cooking is just about choosing the moment — staying in, slowing down, and making something that feels special.

Thanks for cooking with me.
I’m Marty — this is my tiny herby kitchen.
See you at the next table.

This video is not sponsored.

🍷 Lamb Shanks with Port and Dried Plums
Serves: 2–3

INGREDIENTS
2 lamb shanks (about 2–2.5 lb total)
Salt & black pepper
Olive oil
1 medium onion, rough chopped
2 carrots, rough chopped
1 large celery stalk, rough chopped
4 cloves garlic, smashed
5–6 sprigs fresh thyme
2 bay leaves

BRAISE
1 cup Ruby Port
2 tbsp tomato paste
2–2½ cups chicken broth or good-quality beef broth (low-sodium), or as needed to come about 2/3 of the way up the shanks

FINISH
8–9 dried plums (prunes)
Zest of 1 orange
2 tbsp sliced almonds, toasted
Fresh black pepper

TO SERVE (optional)
Creamy polenta or mashed potatoes

METHOD
Season lamb shanks generously with salt and pepper.

Sear in olive oil until deeply browned on all sides. Remove and set aside.

In the same pot, sauté all vegetables until softened and lightly colored.
Add garlic and tomato paste; cook 1–2 minutes.
(The vegetables are for flavoring the sauce, not for serving.)

Deglaze with Port, scraping the pot. Reduce 2–3 minutes.

Add stock, thyme, bay leaves, and half of the dried plums.
Return the lamb to the pot, then pour in enough broth so the liquid reaches about 2/3 up the sides of the shanks.

Cover and braise at 350°F / 177°C for 2½–3 hours, turning once.

Halfway through braising, remove the pot from the oven, add the remaining dried plums, and return (covered) to the oven.
This allows them to plump and soften while keeping their shape
Remove lamb and set aside.Pick out the plump dried plums and reserve for serving.

Strain the sauce through a sieve, pressing the vegetables for flavor.
Skim fat and reduce if needed. Season to taste.

Serve over polenta or mash.
Finish with orange zest, toasted almonds, and fresh black pepper.

Cookware Featured
Staub La Cocotte — Dutch oven used for intimate braises & stews

Not sponsored.

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