> Recipes > Lamb shank

Shoulder shanks of Welsh Lamb with braised chorizo and butter beans

Shoulder shanks of lamb with braised chorizo and butter beans

PT2H30M

1
Warm the oil in a heavy pan or casserole dish then add the shanks and brown on all sides. Season with salt and pepper
  • 2 tbsp of olive oil
  • salt
  • pepper
  • 4 lamb shanks, from the shoulder
2
Add the onion, carrots, celery and garlic and cook for 2-3 minutes then add the tomato, butter beans and chorizo
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 stick of celery, chopped
  • 2 garlic cloves, chopped
  • 400g of tinned chopped tomatoes
  • 400g of tinned butter beans, drained
  • 50g of cooking chorizo, chopped
3
Simmer for 5 minutes then add the wine and the same volume of water. Place a lid on the pot then turn down the heat to a slow simmer – or transfer to an oven at 150°C/gas mark 2 for 2 hours. Check every 30 minutes and add a little more liquid if needed
  • 250ml of red wine
4
Serve with mashed or new potatoes and plenty of chopped parsley

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Lamb shanks

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