This Rioja-braised lamb shanks with chorizo and garlic recipe features tender, slow cooked lamb, smoky chorizo, and rich Rioja wine in a deeply flavourful sauce. Perfect for special occasions or cosy dinners!
This recipe is from Lorraine Pascale's Home Cooking Made Easy recipe book. If you love Rioja wine, lamb and chorizo then you're definitely going to love it like we do!! We've had the recipe book for a few years and have made this dish a few times as well as having it made for us once by good friends. It does take a bit of time to make, however, most of the time is in the oven so you can get on with other things, and it is quite rich but definitely worth having as a treat every now and again!
We enjoy this Rioja-braised lamb shanks with chorizo and garlic recipe with creamy mashed potatoes and some extra veg on the side.
Featured Comment
"Cracking recipe with a lovely, deep, rich sauce."
⭐⭐⭐⭐⭐
Tips
- Balsamic vinegar - if you're using a less expensive kind, just use 100ml of it, plus 150ml beef stock or Rioja.
- No pork option - replace the chorizo with smoked turkey sausage or leave it out entirely for a pork-free version.
- This Rioja-braised lamb shanks with chorizo and garlic recipe is easily halved if you're cooking for 2.
FREQUENTLY ASKED QUESTIONS
Yes - this dish tastes even better the next day as the flavours develop. Keep it in the fridge for up to 3 days and reheat gently before serving.
Yes - a full-bodied red wine like Cabernet Sauvignon or Syrah can replace Rioja. However, Rioja’s earthy and fruity notes complement the lamb beautifully.
Serve with creamy mashed potatoes, crusty bread, or polenta to soak up the rich sauce. A side of roasted vegetables or a fresh green salad also pairs well.
Absolutely - brown the lamb and chorizo in a skillet first, then transfer everything to the slow cooker. Cook on low for 6 to 8 hours or high for 4 to 5 hours.
Reduce the sauce by simmering it uncovered on the hob after cooking. Alternatively, mix a teaspoon of cornflour with water and stir it into the sauce.
Yes - this dish freezes well. Keep it in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently.
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LAMB
Whether roasted, grilled, braised, or slow cooked, lamb is highly versatile and can be found in dishes ranging from classic roast leg of lamb and lamb curry to lamb burgers, shanks, and stews.
How to make this Rioja-Braised Lamb Shanks with Chorizo and Garlic
Ingredients
- 4 lamb shanks (weighing approx. 350g each)
- salt and freshly ground black pepper
- vegetable oil, for cooking
- 350ml Rioja or 350ml good quality beef stock
- 250ml good quality balsamic vinegar (see Tips)
- 1 whole bulb of garlic, cut in half horizontally
- 2 bay leaves
- 1 to 2 tsp paprika (or to taste)
- a few black peppercorns
- 4 sprigs of fresh rosemary
- 300ml beef stock
- 125g chorizo sausage (from a chorizo ring), cut into slices (approx 0.5cm thick)
- 1 large red onion, peeled and cut into wedges
- 2 carrots, peeled and sliced on the diagonal
Instructions
- Preheat the oven to 170C/150C fan/gas 3. Season the lamb well with salt and pepper. Add a little oil to a large frying pan over a high heat. Turn down the heat slightly and brown the lamb shanks all over (approx. 4 to 5 minutes), then set aside.
- In a casserole pot with lid, pour in the wine and balsamic vinegar and bring to the boil. Boil for 5 minutes then add the browned lamb shanks, garlic, bay leaves, paprika, peppercorns, half the rosemary and stock. Place the pan over a high heat, cover with the lid and bring it to the boil. As soon as it is boiling, take the pan off the heat, place it in the oven and cook for 2 hours.
- Remove the pan from the oven and add the chorizo, onion, carrots, and the rest of the rosemary, then return to the oven and cook for another hour, or until the meat is almost falling off the bone and you can pull it away from the bone with little effort.
- Scoop the lamb and vegetables out of the pan with a slotted spoon and keep warm. Leave a few garlic cloves if you want to intensify the flavour of the sauce. For a thicker sauce put the pan back on the heat and bring to the boil. Boil it fiercely for about 8 to 10 minutes until it is the right thickness, then leave to cool slightly. Taste and adjust the seasoning, if necessary.
- Serve the lamb and vegetables with smooth creamy mashed potatoes and extra sides, if you wish, along with lots of the lamb shank sauce…oh and a glass of Rioja - enjoy!!
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Rioja-braised Lamb Shanks with Chorizo and Garlic
Equipment
Ingredients
- 4 lamb shanks (weighing approx. 350g each)
- salt and freshly ground black pepper
- vegetable oil for cooking
- 350 ml (1 ½ cups) Rioja or 350ml good quality beef stock
- 250 ml (1 ¼ cups) good quality balsamic vinegar (see Notes)
- 1 whole bulb of garlic cut in half horizontally
- 2 bay leaves
- 1 to 2 tsp paprika or to taste
- a few black peppercorns
- 4 sprigs of fresh rosemary
- 300 ml (1 ⅓ cups) beef stock
- 125 g (4.4 oz) chorizo sausage (from a chorizo ring) cut into slices (approx 0.5cm thick)
- 1 large red onion peeled and cut into wedges
- 2 carrots peeled and sliced on the diagonal
Instructions
- Preheat the oven to 170C/150C fan/gas 3. Season the lamb well with salt and pepper. Add a little oil to a large frying pan over a high heat. Turn down the heat slightly and brown the lamb shanks all over (approx. 4 to 5 minutes), then set aside.
- In a casserole pot with lid, pour in the wine and balsamic vinegar and bring to the boil. Boil for 5 minutes then add the browned lamb shanks, garlic, bay leaves, paprika, peppercorns, half the rosemary and stock. Place the pan over a high heat, cover with the lid and bring it to the boil. As soon as it is boiling, take the pan off the heat, place it in the oven and cook for 2 hours.
- Remove the pan from the oven and add the chorizo, onion, carrots, and the rest of the rosemary, then return to the oven and cook for another hour, or until the meat is almost falling off the bone and you can pull it away from the bone with little effort.
- Scoop the lamb and vegetables out of the pan with a slotted spoon and keep warm. Leave a few garlic cloves if you want to intensify the flavour of the sauce. For a thicker sauce put the pan back on the heat and bring to the boil. Boil it fiercely for about 8 to 10 minutes until it is the right thickness, then leave to cool slightly. Taste and adjust the seasoning, if necessary.
- Serve the lamb and vegetables with smooth creamy mashed potatoes and extra sides, if you wish, along with lots of the lamb shank sauce…oh and a glass of Rioja - enjoy!!
Notes
- Balsamic vinegar - if you're using a less expensive kind, just use 100ml of it, plus 150ml beef stock or Rioja.
- No pork option - replace the chorizo with smoked turkey sausage or leave it out entirely for a pork-free version.
- This Rioja-braised lamb shanks with chorizo and garlic recipe is easily halved if you're cooking for 2.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Kevin Laing says
Cracking recipe with a lovely, deep, rich sauce.
David says
Thanks Kevin - we're very glad you enjoyed making and eating it!