Recipe courtesy of Lorraine Pascale
Episode: Simple
3 hr 30 min
10 min
4 to 6 servings


  • 2 tablespoons vegetable oil
  • 4 lamb shanks
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 cups Rioja or 1 1/2 cups good quality beef stock
  • 1 cup good quality balsamic vinegar
  • 1 bulb garlic, cut in half horizontally
  • 2 bay leaves
  • 1 teaspoon paprika, or to taste
  • 1/2 teaspoon whole black peppercorns
  • 4 sprigs fresh rosemary
  • 1 1/4 cups good quality beef stock
  • One 4-ounce piece chorizo
  • 1 large red onion, cut into wedges
  • 2 carrots, chopped
  • 1 tablespoon honey


Preheat the oven to 300 degrees F. 

Heat the oil in a large skillet over high heat. Season the lamb with salt and pepper. Brown the lamb shanks all over, then remove them from the pan. 

Remove the pan from the heat and pour in the wine (or stock) and vinegar. Return to the heat and boil for 5 minutes. Add the browned lamb, garlic, bay leaves, paprika, peppercorns, half the rosemary and the stock. Cover and bring to a boil. Then put the pan into the oven and cook for 2 hours.

After two hours, add the chorizo, onion, carrots and honey, cover and cook for another hour or until the meat is just falling off the bone. Remove the meat and vegetables with a slotted spoon and keep warm. I leave the garlic in the pan to intensify the flavor. 

If you would like the sauce to be thicker, put the pan back on the heat and bring it to a boil. I like to boil it for 8 to 10 minutes, then leave it to cool slightly. Taste and adjust the seasoning. 

Serve the meat and vegetables with the sauce and mashed potatoes.

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