Port-Braised Lamb Shank with Celeriac Mash

For a deliciously warming meal, try Ed Baines's seriously tasty recipe for tender lamb shanks accompanied by celeriac mash
By Ed Baines
Port-Braised Lamb Shank with Celeriac Mash
  • Rating:
  • Serves: 2
  • Cook Time: 2.5 hours 30 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 50 g flour
  • black pepper
  • 2 lamb shanks
  • 2 tbsp olive oil
  • 2 heads garlic, chopped
  • 2 tbsp finely chopped celery
  • 2 tbsp finely chopped onions
  • 2 tbsp finely chopped carrots
  • 250 ml port
  • 600 ml beef stock
  • 1 sprig of rosemary
  • 2-3 strips of lemon peel

For the Celeriac mash:

  • 1 celeriac
  • 2 Maris Piper potatoes, peeled and chopped
  • black pepper
  • 75-100ml double cream
  • 2 tbsp olive oil
  • 2 tbsp finely chopped sage leaves or parsley


1. Preheat the oven to 170ºC/Gas 3.

2. Season the flour generously with salt and freshly ground pepper. Dust the lamb shanks in the seasoned flour.

3. Heat the olive oil in a casserole dish. Fry the lamb shanks over medium high heat until browned on all sides.

4. Add the garlic, celery, onion and carrot. Cook, stirring often, for 5 minutes.

5. Add the port and bring to the boil. Add the stock, rosemary and lemon peel.

6. Cover the casserole and bake for 2 hours.

7. Twenty minutes before the casserole has completed baking make the celeriac mash. Cook the celeriac and potato in a large pan of boiling salted water until tender.

8. Drain the celeriac and potato and mash with the double cream and olive oil. Season with salt and freshly ground pepper and mix in the chopped sage. Cover and keep warm until serving.

9. To serve, remove the lamb shanks from the casserole and keep warm. Place the casserole on the hob and cook the remaining liquid briskly until reduced by half. Pass the gravy through a sieve.

10. Serve the lamb shanks on a bed of the celeriac mash, topped with drizzle of gravy.

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