Yields4 ServingsPrep Time30 minsCook Time2 hrsTotal Time2 hrs 30 mins
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Lamb Shanks with Chorizo

Ingredients

 4 Lamb shanks
 350 ml Red wine or Beef Stock
 300 ml Beef Stock
 250 ml Balsamic vinegar
 2 Carrots, peeled and roughly diced
 1 Red onion, peeled and cut into wedges
 1 Garlic bulb, cut in half
 2 Bay leaves
 2 tsp Paprika
 4 Sprigs of fresh rosemary
 Oil, for frying
 Black peppercorns
 Salt & pepper to taste
 Honey, to taste

Method

1

Preheat the oven to 150 degrees.

2

Season lamb shanks with salt & pepper. In a large pan, add lamb shanks and oil over high heat to slightly brown the shanks.

3

Add red wine or beef stock along with the balsamic vinegar into a large casserole dish and boil for a approximately 5 minutes. To the casserole dish, add shanks, garlic, bay leaves, paprika, peppercorns, 2 springs of rosemary and beef stock. Cover and let this come to boil.

4

Once casserole dish comes to boil, place in the oven to cook for approximately two hours.

5

After two hours, remove the casserole dish from the oven then add D'Orsogna Natural Range Chorizo, onion, carrots and drizzle in honey and remaining rosemary. Place back into the oven for another hour or until the meat is tender and falling off the bone.

6

Once the meat on the lamb shanks is tender, remove along with the vegetables and set aside.

7

Add the casserole dish to the stove and boil until the sauce becomes slightly thickened for approximately 10 minutes. Season with salt & pepper then serve with creamy mashed potatoes.

Ingredients

 4 Lamb shanks
 350 ml Red wine or Beef Stock
 300 ml Beef Stock
 250 ml Balsamic vinegar
 2 Carrots, peeled and roughly diced
 1 Red onion, peeled and cut into wedges
 1 Garlic bulb, cut in half
 2 Bay leaves
 2 tsp Paprika
 4 Sprigs of fresh rosemary
 Oil, for frying
 Black peppercorns
 Salt & pepper to taste
 Honey, to taste

Directions

1

Preheat the oven to 150 degrees.

2

Season lamb shanks with salt & pepper. In a large pan, add lamb shanks and oil over high heat to slightly brown the shanks.

3

Add red wine or beef stock along with the balsamic vinegar into a large casserole dish and boil for a approximately 5 minutes. To the casserole dish, add shanks, garlic, bay leaves, paprika, peppercorns, 2 springs of rosemary and beef stock. Cover and let this come to boil.

4

Once casserole dish comes to boil, place in the oven to cook for approximately two hours.

5

After two hours, remove the casserole dish from the oven then add D'Orsogna Natural Range Chorizo, onion, carrots and drizzle in honey and remaining rosemary. Place back into the oven for another hour or until the meat is tender and falling off the bone.

6

Once the meat on the lamb shanks is tender, remove along with the vegetables and set aside.

7

Add the casserole dish to the stove and boil until the sauce becomes slightly thickened for approximately 10 minutes. Season with salt & pepper then serve with creamy mashed potatoes.

Lamb Shanks with Chorizo