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.

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

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