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Shoulder shanks of lamb with braised chorizo and butter beans

Shoulder shanks of Welsh Lamb with braised chorizo and butter beans

Shoulder shanks of lamb with braised chorizo and butter beans

PT2H30M

Why not try?

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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