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- Braised Lamb Shanks with Chorizo and Red…
Braised Lamb Shanks with Chorizo and Red Wine
Prep time:
Cook time:
Serves: 4
Slow-cooked shanks make a juicy alternative to leg of lamb.
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Ingredients
- 4 lamb shanks
- 1 large onion, cut into wedges
- 150g cooking chorizo, cut into 1-2 cm slices
- 1 tsp olive oil
- 8 cloves garlic, bashed
- 3 sprigs thyme
- 1 tsp sweet smoked paprika
- 350ml red wine
- 350ml lamb or chicken stock
- 400g chopped tomatoes
- 2 leaves bay leaves
- 400g kale
- 1 kg floury potatoes
- 50g butter
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 seasoning
Step 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.
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