Slow-simmered lamb shanks with chorizo
Serves 4
Ingredients:
- 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
Method:
- 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.
To serve:
- 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 »)
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