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
- 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.
- Roast uncovered in the oven for 10 mins, then take out your mix and add the bashed garlic, thyme and paprika.
- Stir well and roast for a further 5-8 mins, until lightly browned.
- 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 Mark 2 and cook for 2 hours, until the meat falls off 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 and let your spuds steam dry. Melt the butter on the potatoes before mashing to a fine consistency and seasoning.
- Stir the kale into the casserole and leave to cook in the braising juices for 5 mins before serving the shanks with the mash.