Rioja Braised Lamb Shanks With Chorizo And Garlic Recipes
RIOJA BRAISED LAMB SHANKS WITH CHORIZO AND GARLIC
Provided by Lorraine Pascale
Categories main-dish
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 300 degrees F.
- Heat the oil in a large skillet over high heat. Season the lamb with salt and pepper. Brown the lamb shanks all over, then remove them from the pan.
- Remove the pan from the heat and pour in the wine (or stock) and vinegar. Return to the heat and boil for 5 minutes. Add the browned lamb, garlic, bay leaves, paprika, peppercorns, half the rosemary and the stock. Cover and bring to a boil. Then put the pan into the oven and cook for 2 hours.
- After two hours, add the chorizo, onion, carrots and honey, cover and cook for another hour or until the meat is just falling off the bone. Remove the meat and vegetables with a slotted spoon and keep warm. I leave the garlic in the pan to intensify the flavor.
- If you would like the sauce to be thicker, put the pan back on the heat and bring it to a boil. I like to boil it for 8 to 10 minutes, then leave it to cool slightly. Taste and adjust the seasoning.
- Serve the meat and vegetables with the sauce and mashed potatoes.
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- Preheat the oven to 150C (300F), gas mark 3. Season the lamb well with salt and pepper. Add a little oil to a large frying pan over and heat over a high heat. Turn down the heat slightly and brown the lamb shanks all over, then set aside.
- In a large saucepan with lid, pour in the wine and balsamic vinegar and bring to the boil. Boil for 5 minutes then add the browned lamb shanks, garlic, bay leaves, paprika, peppercorns, half the rosemary and stock. Place the pan over a high heat, cover with the lid and bring it to the boil. As soon as it is boiling, take the pan off the heat, place it in the oven and cook for 2 hours.
- Remove the pan from the oven and add the chorizo, onion, carrots, honey to taste (if using), and the rest of the rosemary, then return to the oven and cook for another hour, or until the meat is almost falling off the bone and you can pull the meat away from the bone with little effort.
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