Creating a healthy lifestyle through simple recipes

Port Wine Braised Lamb Chops


Fall is finally here which means it’s time to start cooking like it. My good friend Sara and I were sending pictures of our Fall entryways today. While mine is nowhere near as beautiful and creative as hers, it still puts me in the mood for a slow cooked meal.


It’s starting to get colder every day which means my garden is at the end of it’s road. Today I was able to leverage fresh parsley and basil. It will be a sad day when I need close my garden down for the year.


Basic ingredients that create a flavor explosion! I don’t typically buy after dinner wine. When I went to Otto’s in search of a bottle of Port, I must have looked lost because the store associate helped direct me in the right direction. The dinner wines were all the way on the other side of the store. Talk about broadening my cooking horizons!


For this recipe, you will need to finely chop the celery and carrot. I would recommend running them through the food processor for best results because this sauce will be similar to a gravy texture.



Today was rainy and cold, but this comfort food really warmed up our bellies! While you could make boxed mashed potatoes, we made them fresh since Fresh Thyme had them on sale 2/$1!


Mashed potatoes: Boil 10-12 red potatoes for 30 minutes. Smash the potatoes in a large boil. Add 4 tablespoons of butter, 2 garlic gloves, 1 teaspoon butter, fresh basil, 1 cup shredded cheddar cheese. Stir and serve!


You know it was a top meal when there were no leftovers remaining!


Port Wine Braised Lamb Chops


  • 6-8 lamb chops
  • Salt and pepper
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 small onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1 carrot, finely chopped
  • ¼ cup flour
  • 3 cups beef broth
  • 3 cups Port Wine
  • ¼ cup tomato paste
  • 5 sprigs thyme
  • 3 dried bay leaves


1. Season lamb with salt and pepper.

2. In dutch oven, heat 1 tbsp oil over high heat. Add lamb and braise each side until browned. Remove lamb and put onto a plate.

3. Turn heat down to medium. Add1 tbsp oil, garlic, onion, carrot and celery. Sauté for 5 minutes until onion is softened.

4. Add flour. Mix into onion mixture.

5. Add remaining ingredients and stir.

6. Add lamb back in and bring to a simmer, then turn heat down to medium low and cover with lid.

Simmer for 2 - 3 hours.

7. Remove lamb into a bowl.

8. Strain sauce in dutch oven into a bowl to remove chunks of onion, celery and carrots.

9. Increase heat to medium high and reduce liquid by half or until it thickens to a syrup consistency.

10. Return lamb shanks and juices pooled in the bowl into sauce to reheat, then serve with mashed potato, garnished with parsley.




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