Rioja-braised lamb shanks with chorizo and garlic

Preparation time

less than 30 mins

Cooking time

over 2 hours

Serves

Serves 4

Once the initial faff of browning the meat is done, this dish requires very little effort and the resulting flavours are intense.


By Lorraine Pascale
From Home Cooking Made Easy

Ingredients

  • 4 lamb shanks
  • salt and freshly ground black pepper
  • oil, for frying
  • 350ml/12fl oz Rioja or 350ml/12fl oz good-quality beef stock
  • 250ml/9fl oz balsamic vingear
  • 1 garlic bulb, cut in half horizontally
  • 2 bay leaves
  • 1–2 tsp paprika
  • handful black peppercorns
  • 4 sprigs fresh rosemary
  • 300ml/10fl oz beef stock
  • 125g/4oz chorizo
  • 1 large red onion, peeled and cut into wedges
  • 2 carrots, peeled and chopped
  • dash honey, to taste

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