Rioja-braised lamb shanks with chorizo and garlic

Once the initial faff of browning the meat is done, this dish requires very little effort and the resulting flavours are intense.


  • 4 lamb shanks
  • salt and freshly ground black pepper
  • oil, for frying
  • 350ml/12fl oz Rioja or 350ml/12fl oz good-quality beef stock
  • 250ml/9fl oz balsamic vingear
  • 1 garlic bulb, cut in half horizontally
  • 2 bay leaves
  • 1–2 tsp paprika
  • handful black peppercorns
  • 4 sprigs fresh rosemary
  • 300ml/10fl oz beef stock
  • 125g/4oz chorizo
  • 1 large red onion, peeled and cut into wedges
  • 2 carrots, peeled and chopped
  • dash honey, to taste
Rioja-braised lamb shanks with chorizo and garlic

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