Love lamb: the perfect Easter recipe

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


  1. 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.
  1. Roast uncovered in the oven for 10 mins, then take out and add the crushed garlic, thyme and paprika.
  1. Stir well and roast for a further 5–8 mins until lightly browned.
  1. 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.
  1. 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.
  1. Drain the potatoes thoroughly. Add the butter and allow to melt before mashing smooth and seasoning to taste.
  1. 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.

Serves 4
Total time required: 2 hrs 25 mins
Preparation time: 10 mins
Cooking time: 2 hrs 15 mins

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