Red Wine Braised Lamb Shank
with chorizo, roasted purple cauliflower, red potato puree, crispy manchego
Preheat oven to 300 degrees. Sprinkle lamb shanks with salt, pepper and paprika. Heat oil to medium high in large pan. Add shanks and cook until brown on every side. Remove shanks and place in dutch oven. Using the same pan, melt butter on medium. Add onion, carrot, and garlic and cook until garlic is a golden brown, about 7-9 minutes. Add onion mixture, along with red wine, tomatoes, beef broth, bay leaves, and two of the rosemary sprigs to the dutch oven. Place in oven and cook for a total of 3 hours. One hour in to cooking, add sliced chorizo. Reduce pan sauce in half to serve with the lamb shank. Use remaining rosemary as garnish.
To make crispy manchego, simply slice cheese and add to pan on medium heat. Cook until golden brown, flip and repeat.
Pair with a Gran Reserva Rioja.
2 lamb shanks
salt, pepper
1 tsp. smoked paprika
2 tbsp. olive oil
2 tbsp. butter
1/2 red onion, sliced
3 carrots, peeled and chopped
5 garlic cloves, minced
375 ml dry red wine (1/2 bottle)
1 c. diced tomatoes
16 oz beef broth
3 bay leaves
4 rosemary sprigs
1 tbsp honey
2 chorizo sausages, sliced
Preheat oven to 300 degrees. Sprinkle lamb shanks with salt, pepper and paprika. Heat oil to medium high in large pan. Add shanks and cook until brown on every side. Remove shanks and place in dutch oven. Using the same pan, melt butter on medium. Add onion, carrot, and garlic and cook until garlic is a golden brown, about 7-9 minutes. Add onion mixture, along with red wine, tomatoes, beef broth, bay leaves, and two of the rosemary sprigs to the dutch oven. Place in oven and cook for a total of 3 hours. One hour in to cooking, add sliced chorizo. Reduce pan sauce in half to serve with the lamb shank. Use remaining rosemary as garnish.
To make crispy manchego, simply slice cheese and add to pan on medium heat. Cook until golden brown, flip and repeat.
Pair with a Gran Reserva Rioja.
