Lamb shanks are traditionally a cheaper cut of lamb. If cooked slowly at a lower temperature, the meat will just fall off the bone. This recipe makes them particularly succulent and tender as the flavours of the chorizo and the sweetness of the carrots is just divine. This recipe is inspired from one of Lorraine Pascale’s books. I rarely buy meat in a supermarket and I’ve never seen Lamb Shanks there, so try your local butcher. Don’t be put off by the amount of Balsamic Vinegar in the recipe. Once cooked out the vinegar is actually very sweet and in no way sharp in flavour. This is a an easy no fuss recipe and a great one to share with friends, I mean what else would you do with the left over Rioja?
4 Lamb Shanks
350 ml Rioja – You can substitute this with additional beef stock if desired
250ml Good Quality Balsamic Vinegar – I find the Modena Balsamic from Aldi or Lidl works really well
1 whole bulb of Garlic – cut it horizontally
2 bay leaves
Few Black Peppercorns
2 teaspoons smoked paprika – check your coeliac society food list. I generally stock up on the traditional spanish tins marked gluten free – often spotted in TK Max or Farmers Markets.
300ml Beef Stock – I use Knorr Rich Beef Stock Pots – Marked Gluten Free
4 Sprigs Fresh Rosemary
1 Chorizo – I use Supervalu Signature Brand labelled ‘suitable for Coeliacs’
2 Carrots – Peeled and Chopped
1 Large Red Onion – Peeled and chopped.
I love dishes that can be served directly from the cooking pot at the table. For that reason, I invested in a cast iron casserole that is suitable for hob, oven and serving from at the table.
Cooking tip – I cook meat from room temperature as opposed to straight out of the fridge.
Preheat your oven to 150 degrees Centrigrade. Season the lamb with salt and pepper.
In a heavy based pan, add a little oil and heat over a high heat. Slightly reduce the heat and add the lamb shanks and brown all over. Remove the shanks.
Pour the wine and vinegar into the pan and boil for approximately five minutes. Add the lamb back to the liquid along with the garlic, bay leaves, smoked paprika, peppercorns, half of the rosemary and the beef stock. Bring this to the boil and then place in the oven or two hours.
Remove the casserole/pan and add the chorizo, carrots, onion and the rest of the rosemary. Return to the oven and cook for another hour or until the meat is falling away from the bone.
Using a slotted spoon, remove the meat and vegetables from the pan. Put the pan with the liquid back on the hob over a high heat and bring to the boil and then keep it at the boil for approximately 10 minutes until the liquid has reduced and become thicker.
I like to serve lamb, chorizo and veg with buttery mash, carrots and parsnips. I’m a huge fan of smoked paprika and I’ll use Chorizo at any opportunity.
This is also the perfect dish to cook for 2, but still cook the four shanks. What I do, is then take the lamb off the bone and add it to the sauce. This is then ready to get re-heated a couple of days later. A roast dinner without all the effort.
I hope that you enjoy this dish as much as I do.
Feel free to leave a comment and let me know how you get on.