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Rioja-braised lamb shanks with chorizo and garlic
Fruit and vegetables
1
garlic
bulb, cut in half horizontally
4 sprigs fresh
rosemary
1 large
red onion
, peeled and cut into wedges
2
carrots
, peeled and chopped
Cooking ingredients
salt and freshly ground
black pepper
oil
, for frying
350ml/12fl oz Rioja or 350ml/12fl oz good-quality
beef stock
1–2 tsp
paprika
handful
black peppercorns
300ml/10fl oz
beef stock
dash
honey
, to taste
Meat, fish and poultry
4
lamb shanks
125g/4oz
chorizo
Other
250ml/9fl oz balsamic vingear
2 bay leaves
Back to recipe
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