Shoulder shanks of lamb with braised chorizo and butter beans
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This simple, one pot dish from Shaun Hill incorporates tangy chorizo with soft butter beans and a rich red wine sauce. The dish is simple to make but does require the patience or foresight to begin cooking a couple of hours before you want to eat. Ask your butcher for shoulder shanks. If you can't get hold of them, you could use a whole shoulder instead.
First published in 2015
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Ingredients
Metric
Imperial
Lamb shanks
- 4 lamb shanks, from the shoulder
- 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
- 250ml of red wine
- 2 tbsp of olive oil
- salt
- pepper
SAVE RECIPE
Method
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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