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Susie Fishbein's Lamb Shanks with Cherries and Port Recipe


Lamb Shanks with Cherries and Port

Lamb Shanks with Cherries and Port

© Mesorah Publications, Ltd., used with permission.
This kosher recipe for Lamb Shanks with Cherries and Port benefits from a long, clow cook. It is adapted from Susie Fishbein's "Kosher by Design Cooking Coach: Recipes,tips and techniques to make anyone a better cook" (Mesorah Publications, Ltd., 2012).

  • Fishbein says, "Cherries, Port, lamb, and rosemary make for a perfect flavor profile. But can a dish so elegant really incite bad manners? It sure can when you find yourself licking your plate clean of this delectable sauce."

    Here are two more recipes from Fishbein's book -- Sweet Spaghetti Squash Kugel Recipe and Raspberry Mustard-Crusted Chicken recipe

    Here is a larger photo of Susie Fishbein's Lamb Shanks with Cherries and Port.
  • Prep Time: 20 minutes

    Cook Time: 2 hours, 20 minutes

    Total Time: 2 hours, 40 minutes

    Yield: 6 servings Lamb Shanks


    • 6 lamb shanks (have butcher trim bones), rinsed and patted dry
    • Fine sea salt
    • Freshly ground black pepper
    • 1 tablespoon olive oil
    • 1/2 medium onion, peeled, cut into very small dice
    • 1 rib celery, minced
    • 1 carrot, peeled and minced
    • 1 sprig fresh rosemary
    • 3 sprigs fresh thyme, leaves and sprigs chopped
    • 1 cup dried cherries, divided
    • 1 (750-ml) bottle Port wine (Ruby, if possible)
    • 4 cups chicken stock
    • 1/2 cup plus 2 tablespoons, divided, good-quality black cherry preserves
    • 2 cinnamon sticks


    1. Season the lamb shanks with salt and pepper. Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. In batches, so you don’t crowd the pan, add the lamb shanks and brown, 3-4 minutes per side, turning to sear all sides. Remove to a jellyroll pan.

    2. Add the onion, celery, and carrot to the pot, stirring to scrape up browned bits from the bottom. Add the rosemary, thyme, and 1/2 cup dried cherries. Remove from heat. Pour in the Port and chicken stock. Stir. Return to medium heat. Whisk in the 1/2 cup black cherry preserves to dissolve. Drop in the cinnamon sticks. Return the lamb shanks to the pot. Raise heat, bring to a boil, then turn down to a simmer. Cover and cook for 2 hours. Check after 1 hour and see if the shanks need rotating if they are not completely submerged.

    3. Remove the shanks from the pot. Remove and discard the cinnamon sticks and rosemary sprig. Using an immersion blender, blend the sauce, then simmer for 20 minutes over medium heat, uncovered, to reduce, skimming any impurities from the surface. Whisk in remaining 2 tablespoons black cherry preserves. Return the shanks to sauce and sprinkle with remaining 1/2 cup dried cherries. Cook for 10 minutes; serve with sauce. Can be made in advance and reheated.
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