YIELDS

4 Servings

PREP TIME

30 mins

COOK TIME

120 mins

TOTAL TIME

150 mins

Lamb Shanks with Chorizo

Ingredients

200 g D'Orsogna Chorizo
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 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.

Related Products

Chorizo 250g