Shoulder shanks of lamb with braised chorizo and butter beans

Shaun Hill

Shoulder shanks of Welsh Lamb with braised chorizo and butter beans

Main
easy
4
2 hours 30 minutes

PT2H30M

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.

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Ingredients

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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

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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

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

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

Serve with mashed or new potatoes and plenty of chopped parsley

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Shaun Hill

Shaun Hill is one of Britain's most enduringly successful chefs. He began his career in 1966, working for Robert Carrier in his Islington restaurant. He went on to work in some of London's most prestigious addresses including The Capital Hotel in Knightsbridge and Blakes in South Kensington