Photo: Emiliano Vittoriosi
Rioja-braised lamb shanks with chorizo and garlic
15 ingredients
30 min
Serves 4
openrecipes
Once the initial faff of browning the meat is done, this dish requires very little effort and the resulting flavours are intense.
Estimated Nutrition (whole recipe, rough)
812
Calories
53g
Protein
50g
Fat
37g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 lamb shanks
- salt and freshly ground black pepper
- , for frying oil
- 350ml/12fl oz Rioja or 350ml/12fl oz good-quality beef stock
- 250ml/9fl oz balsamic vingear
- 1 garlic
- 2 bay leaves
- 1–2 tsp paprika
- handful black pepper
- 4 sprigs fresh rosemary
- 300ml/10fl oz beef stock
- 125g/4oz chorizo
- 1 large red onion
- 2 carrots
- dash honey
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes