Spanish-style lamb shank casserole

30 minutes


  • 2 lamb shanks, large, 400-475g each
  • 6 chorizo sausages, fresh, skinned and crumbled into small pieces
  • 4 carrots, peeled and diced
  • 1 large onion, peeled and diced
  • 2 garlic cloves, peeled and finely diced
  • 400g of tinned chopped tomatoes
  • 1 tsp hot smoked paprika
  • 1 tsp ground cumin
  • flour
  • olive oil
  • salt
  • black pepper


Heat the oil in a large frying pan, then coat the lamb shanks in flour and add them to the pan – fry them over a high heat until golden brown, turning them half way through
Set the lamb shanks to one side and add the chorizo, carrots, onion and garlic to the pan and cook until the chorizo sausage has released its oil and the vegetables are tinged with brown. Put the chorizo and vegetables into a slow-cooker (or a casserole dish) and add the spices and the tinned tomatoes
Fill the empty chopped tomato tin with water and add that to the rest of the ingredients. Season to taste with salt and pepper
If using a slow cooker, cook on high for 6 to 8 hours and then keep warm for up to 2 hours
To cook in a conventional oven: pre-heat oven to 170°C/gas mark 3 and cook in a covered casserole dish for 3 to 4 hours depending on the size of the shanks
Before serving, skim the fat off the surface and decant to another serving dish if you prefer. Serve immediately with mashed sweet potatoes. (The meat just falls off the bone, so divide the meat and the casserole broth between the diners)