Slow-cooked until tender and falling off the bone, this braised lamb shank with chorizo and red wine is one our star recipes in this month’s ocadolife magazine. A great alternative to a leg of lamb, these juicy lamb shanks are served with comforting, buttery mash and are sure to wow at Easter Sunday lunch or dinner.
- 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, crushed
- 3 sprigs thyme
- 1 tsp sweet smoked paprika
- 350ml red wine
- 350ml lamb or chicken stock
- 400g chopped tomatoes
- 2 bay leaves
- 400g kale
- 1 kg floury potatoes (such as Maris Piper or King Edward)
- 50g butter
- Preheat oven to 220°C/200°C fan/Gas Mark 7. Place the lamb shanks, onion, chorizo and olive oil in a large casserole and stir well.
- Roast uncovered in the oven for 10 mins, then take out and add the crushed garlic, thyme and paprika.
- Stir well and roast for a further 5–8 mins until lightly browned.
- Remove the dish from the oven and pour in the red wine, stock and tomatoes. Stir in the bay leaves and cover with a lid. Lower the temperature to 150°C/130°C fan/Gas Mark 2 and cook for 2 hrs, until the meat is coming away from the bone.
- 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.
- Drain the potatoes thoroughly. Add the butter and allow to melt before mashing smooth and seasoning to taste.
- Stir the kale into the casserole dish and leave to cook in the braising juices for 5 mins before serving with the lamb shanks and mash.
Total time required: 2 hrs 25 mins
Preparation time: 10 mins
Cooking time: 2 hrs 15 mins