Rioja-Braised Lamb Shanks with Chorizo and Garlic

Brown lamb shanks and braise with wine, balsamic vinegar, chorizo, and vegetables until the meat is tender and flavorful.

Dinner Lamb Meat Spanish Slow Cook

Estimated Nutrition

Calories

633

kcal / serving

2532 kcal total

Carbs

25.7g

per serving

102.8 g total

Fat

38.7g

per serving

154.6 g total

Protein

45.6g

per serving

182.4 g total

Cook Time

190

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

250

Balsamic Vinegar

Liquids

350

Rioja

or good-quality beef stock

300

Beef Stock

Meat

piece

Lamb Shank

125

Chorizo

NutsSeeds

to taste

Salt

freshly ground

to taste

Black Pepper

freshly ground

bulb

Garlic

cut in half horizontally

piece

tsp

handful

sprigs

fresh

OilsFats

dash

Oil

for frying

Other

dash

Honey

to taste

Vegetables

piece

Red Onion

peeled and cut into wedges

piece

Carrot

peeled and chopped

Method

Preheat the oven to 150°C.

Season lamb shanks with salt and pepper and brown them in a heavy saucepan with oil over high heat.

Boil wine and vinegar in a casserole dish for five minutes before adding lamb, garlic, bay leaves, paprika, peppercorns, half the rosemary, and stock.

Serve the lamb and vegetables with mashed potatoes and the reduced sauce.

Cover the dish, bring to a boil, then transfer to the oven to cook for two hours.

Add chorizo, onion, carrots, honey, and remaining rosemary to the dish and cook for another hour.

Remove meat and vegetables with a slotted spoon and keep them warm.

Boil the remaining liquid on high heat for 8–10 minutes until thickened and season to taste.