Ingredients (Serves 4)
- 4 good sized Lamb shanks
- 300ml Rioja
- 250ml Balsamic vinegar
- 125 grams Chorizo
- Salt and pepper
- 1 Bulb of garlic
- 2 Bay leaves
- 3 Sprigs Rosemary
- 2 teaspoons whole black peppercorns
- 1 teaspoon Paprika
- 300ml quality beef stock
- 1 Red onion
- 2 Carrots
Its not often I follow a recipe from the TV but this recipe from Lorraine Pascal is really very good – and very easy to do. In fact the mash probably takes more time! I have modified it a little but not to its detriment.
Season the shanks and brown in a little oil in a frying pan. In a large pan (that has a tight fitting lid – such as Le Creuset) – mix the wine and vinegar and bring to the boil. Once the shanks are brown, add to the boiling mix together with the garlic, rosemary, chorizo, bay leaves, paprika, peppercorns and stock. Fit the lid and place in a 150C oven for 2 hours.
Slice carrots and chop onion into large pieces.
After 2 hours take the shanks out of the oven and add the vegetables and put back into the oven for another 30 mins at 150C
Removes the shanks and the vegetables from the pan and strain the liquid back in the pan to be reduced. Turn the heat up on the hob and boil the sauce until it starts to thicken and turn a dark rich colour. You may wish to skim some fat off the top of the liquid that comes from the shanks and the chorizo.
Serve with mash and pour some of the rich sauce around and on the shanks together with some of the vegetables.
