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  • Braised Lamb Shanks with Chorizo and Red…
Slow-cooked shanks make a juicy alternative to leg of lamb

Braised Lamb Shanks with Chorizo and Red Wine

Brought to you by: OcadoLife
    4 serving
5.0 2 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

Slow-cooked shanks make a juicy alternative to leg of lamb. Looking for more lamb recipes? Look no further.

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  • 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


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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