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Braised Lamb Shanks recipe with Chorizo and Red Wine

Slow cooking your lamb really brings out the flavour in the meat, and pairing it with chorizo gives this recipe a bit of a kick.

Serves 4 Total Time 2hrs 15 mins


  • 4 lamb shanks 
  • 1 large onion, cut into wedges 
  • 150g cooking chorizo, cut into 1-2cm slices 
  • 1 tsp olive oil 
  • 8 garlic cloves, bashed
  • a few sprigs of thyme 
  • 1 tsp sweet, smoked paprika 
  • 350ml red wine 
  • 350ml lamb or chicken stock 
  • 1x400g tin of chopped tomatoes
  • 2 bay leaves 
  • 400g kale, roughly chopped 
  • 1kg of floury potatoes, cut into large chunks
  • 50g butter


  1. Preheat the oven to 220°C/200°C fan/Gas Mark 7. Place the lamb shanks, onion, chorizo and olive oil in a large casserole dish and stir well. 
  2. Roast uncovered in the oven for 10 mins, then take out your mix and add the bashed garlic, thyme and paprika.
  3. Stir well and roast for a further 5-8 mins, until lightly browned.  
  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.
  5. Lower the oven to 150°C/130°C fan/Gas Mark 2 and cook for 2 hours, until the meat falls off the bone. 
  6. 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.
  7. Drain and let your spuds steam dry. Melt the butter on the potatoes before mashing to a fine consistency and seasoning. 
  8. 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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