Rioja-braised Lamb Shanks With Chorizo And Garlic

Rioja-braised Lamb Shanks With Chorizo And Garlic
  • Author: Lorraine Pascale

Hearty and comforting, this slow-cooked lamb shank recipe is a truly satisfying meal perfect for warming up on a cozy evening. Tender lamb shanks are braised in a flavorful mixture of Rioja wine, balsamic vinegar, and aromatic herbs until they are irresistibly soft and infused with rich flavors. The addition of chorizo, carrots, and onions adds depth to this dish, creating a deliciously balanced meal that pairs perfectly with creamy mashed potatoes and a generous pour of the decadent sauce.

— Constant Cookbook

Ingredients

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

Instructions

  • Preheat the oven to 150C/300F/Gas 3.
  • Season the lamb well with salt and freshly ground black pepper. Drizzle oil into a heavy-based saucepan pan set over a high heat. Turn down the heat slightly and brown the lamb shanks all over.
  • Pour the wine and balsamic vinegar into a casserole dish and boil for five minutes. Add the lamb shanks, garlic, bay leaves, paprika, peppercorns, half the rosemary and the stock. Cover with a lid and bring to the boil.
  • Once boiling, place the dish into the oven and cook for two hours.
  • Remove the dish from the oven and add the chorizo, onion, carrots, honey to taste, if using, and the remaining rosemary, then return to the oven and cook for another hour, or until the meat is tender and falling off the bone.
  • Remove the meat and vegetables with a slotted spoon and keep warm.
  • Place the casserole dish onto a high heat and boil for 8–10 minutes, or until thickened slightly. Add salt and freshly ground black pepper to taste.
  • Serve the meat and vegetables with creamy mashed potatoes and lashings of the sauce.

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Prep Time

PT30M

Yield

Serves 4