Slow-simmered lamb shanks with chorizo
- 8 frenched lamb shanks
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 chorizo sausages (about 250gm), cut into 1 cm slices
- 2 cups tomato pasta sauce
- 2 cups beef stock
- 1 tsp ground oregano leaves
- 400 gm can white beans, rinsed and drained
- ¼ cup finely chopped parsley
- Brush lamb shanks with a little of the olive oil
- Brown shanks on all sides in a large pre-heated pan over a medium high heat. Set shanks aside.
- Add remaining oil to pan. Add onion and chorizo. Cook, stirring occasionally, for about 5 minutes, until onion is soft. Add tomato pasta sauce, stock and oregano.
- Bring to boil, then reduce heat to simmering point. Add lamb shanks, cover with tight-fitting lid and simmer for 50 minutes.
- Remove lid and continue to simmer uncovered for further 40 minutes, stirring occasionally.
- Stir through white beans and parsley and warm through.
- Serve with steamed green beans.
We have never had finer ingredients – your products are simply the best.
~ Leo Schofield, Writer and Food Critic
Dec 2010 (see full text »)
On December 4th, I organised a Christmas musical soirée for thirty guests at Dysart House. John Wilson, whose catering business John & Peter is generally regarded as the finest in Australia, flew down to create the buffet.
Both he and I agree that we have never had finer ingredients, including eight fresh chickens and the best-ever ham from West Hobart Gourmet Meats. Your products are simply the best.
~ Leo Schofield
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