Lamb Shanks with Spanish Chorizo

Lamb is one of the best tasting proteins out there and is also a personal favorite of mine. Lamb shanks, well… are much better! The downside for this cut of meat though are the connective tissues which is why it is ideal to cook lamb either braised or roasted to make it really tender. However, patience can be the thing you need for a really satisfying and fulfilling dinner (unless you dine in a restaurant where they’ve cooked theirs ahead of time).

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This braised Lamb Shank recipe I’ve made for you is a really great rendition of the classic wherein I’ve incorporated some Spanish chorizos to heighten that saltiness and fattiness of the Lamb especially the blend of the pimenton and the garlic in it. Rosemary is also in the mix and as you know, Rosemary is the perfect herb that matches and blends with the flavors of the Lamb. Therefore this will be a one of a kind and special dinner for your family which will be perfect for the holidays with some creamy mashed potatoes and chilled Cabernet, Enjoy!

Ingredients:

2 Lamb shanks

Salt and Pepper to taste

Olive oil

¾ cup red cooking wine

½ cup balsamic vinegar

5 cloves garlic, smashed

2 bay leaves

1 teaspoon smoked paprika

2 tablespoons Black peppercorns

4 teaspoons dried rosemary leaves

1/2 cup beef stock

2 oz. Spanish Chorizo, any air dried pimento chorizo will be great

1 medium red onion, peeled and sliced into wedges

1 carrot, peeled and chopped

 

Directions:

1.Season your lamb shanks with salt and pepper and drizzle some olive oil on a large pan. Pan-fry your lamb in the pan until well browned on all sides then set aside.

1.Season your lamb shanks with salt and pepper and drizzle some olive oil on a large pan. Pan-fry your lamb in the pan until well browned on all sides then set aside.

2. In a large pot or oven proof casserole, pour in the wine and the balsamic vinegar then boil in high heat for around 6 minutes. Add back in your lamb shanks followed by the peppercorn, paprika,bay leaves, garlic, rosemary and the beef stock. Cover and bring to a boil.

3. When your mixture has boiled, place it in a 300 degree F oven to cook covered for 2 hours. Once done, take your pot out and add in the carrots, onions and chorizo then cook for another hour in the oven to finish off until lamb is fall of the bone tender

4. Arrange your lamb and vegetables in a deep plate or a casserole then place your sauce in a pot to reduce some more and season to taste with salt and pepper. Once your happy with the sauce and the flavors, pour it in your lamb and vegetables then serve garnished with some fresh parsley sprigs and creamy mashed potatoes.

4. Arrange your lamb and vegetables in a deep plate or a casserole then place your sauce in a pot to reduce some more and season to taste with salt and pepper. Once your happy with the sauce and the flavors, pour it in your lamb and vegetables then serve garnished with some fresh parsley sprigs and creamy mashed potatoes.

Enjoy this Great lamb Shank recipe with your family and friends and don’t forget to leave some comments below, also click on our sponsors as this will be your best chance to help out a children’s charity. Thank you all in advance!

 


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