Braised Lamb Shanks with Chorizo and Red Wine
By OcadoLife
Published on 28 June 2022
Slow-cooked shanks make a juicy alternative to leg of lamb. Looking for more lamb recipes? Look no further.Time and servings
2 hrs 35 minsTotal time
4Servings
10 minsPrep time
2 hrs 25 minsCooking time
Ingredients
- 4 lamb shanks
- 1 large onion, cut into wedges
- 150 g of cooking chorizo, cut into 1-2 cm slices
- 8 cloves of garlic, bashed
- 3 sprigs of thyme
- 1 tsp of sweet smoked paprika
- 350 ml of lamb or chicken stock
- 1 tsp of olive oil
- 400 g of chopped tomatoes
- 2 leaves of bay leaves
- 400 g of kale
- 1 kg of floury potatoes
- 50 g of butter
- 350 ml of red wine
Method
Step 1
Preheat oven to 220°C/200°C fan/gas 7. Place the lamb shanks, onion, chorizo and olive oil in a large casserole and stir well.Step 2
Roast uncovered in the oven for 10 mins, then take out and add the bashed garlic, thyme and paprika.Step 3
Stir well and roast for a further 5-8 mins, until lightly browned.Step 4
Remove the dish from the oven then pour in the red wine, stock and tomatoes. Stir in the bay leaves and cover with a lid. Lower the oven to 150°C/130°C fan/gas 2 and cook for 2 hrs, until the meat falls off the bone.Step 5
Half an hour before the lamb is done, place the potatoes in a large pan of cold water and bring to a boil. Simmer for 10-15 mins, until tender.Step 6
Drain and allow them to steam dry. Add the butter and allow to melt before mashing to a fine consistency and seasoningStep 7
Stir the kale into the casserole and leave to cook in the braising juices for 5 mins before serving the shanks with the mash.