Braised Lamb Shanks, Chorizo and Red Wine with Potato Purée & Kale

Christmas is approaching and I felt like cooking something special. This recipe has more ingredients than my previous ones and it takes 2 hours 1/2 to get ready but it’s very easy to do, I promise!

Braised Lamb Shanks, Chorizo and Red Wine with Potato Purée & Kale - The Beginner's Cookbook Recipe
Braised Lamb Shanks, Chorizo and Red Wine with Potato Purée & Kale – The Beginner’s Cookbook Recipe

 

What you need:

  • A knife and a chopping board
  • A big pot with a lid that is oven proof for the lamb
  • A big pot to cook the potatoes
  • A colander
  • Potato masher (a fork will do if you don’t have one)
  • A measuring cup for the liquids

Ingredients for 2-3 persons:

  • 2 lamb shanks
  • 1 onion
  • 2 cooking chorizo sausages
  • 1 teaspoon olive oil
  • 4 garlic cloves
  • 3 thymes sprigs
  • 1 teaspoon paprika
  • 175ml red wine (1 1/2 cup)
  • 175ml water (1 1/2 cup)
  • 1 chicken stock cube
  • 200gr chopped tomatoes
  • 2 bay leaves
  • 100gr kale
  • 500gr potatoes
  • 25gr butter

Before you Start:

  • Bash the garlic cloves
  • Dice the onion
  • Slice the chorizo into 1-2 cm pieces
  • Finely dice the chicken stock cube

Ready to go?

  • Preheat the oven to 200 degrees C.
  • In a big pot that is oven proof, put:
    • Lamb shanks
    • Onion
    • Chorizo
    • Olive oil
  • Roast uncovered for 10 minutes then add:
    • Garlic
    • Thyme
    • Paprika
  • Roast again for 10 minutes (the meat should be lightly browned)
  • Remove the dish from the oven and add:
    • Red wine
    • Water
    • Chicken stock cube
    • Tomatoes
    • Bay leaves
  • Lower the oven to 150 degrees C and cook with the lid on for 2 hours till the meat falls off the bone.
  • 30 minutes before the lamb is ready, let’s prepare the potato purée:
    • Peel the potatoes and cut them in same sized chunks
    • Bring a pan of water to boil over and simmer for 10-15minutes till the potatoes are tender (take a thin, sharp knife to check)
    • When ready, drain them and add the potatoes back to the hot pot, add the butter, some salt & pepper and mash them. To make the purée creamier I also added some milk and 1 egg but it’s not compulsory.
  • 5 minutes before the lamb is ready add the kale on top of the meat and put back in the oven to cook with the lid on.
  • BON APPÉTIT !

This recipe is largely inspired by Ocado’s Braised lamb shanks with chorizo and red wine.

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