Lamb Shanks, Chorizo and Potatoes

Lamb Shanks, Chorizo and Potatoes

I have made this with ChileBoss™ Yucatan Amarillo as well as ChileBoss™ New Mexico Red and both are very satisfying. You will notice that this is almost the same recipe as other lamb shank recipes on the website. But by changing the ChileBoss™ product and a few other ingredients, you have another great yet different dinner.


  • Salt and pepper to taste

  • ¼ cup of good virgin olive oil

  • 5-8 lamb shanks (depending on how many you are serving)

  • Four (4) fresh chorizo

  • 2 baking potatoes sliced about 3/8″ thick

  • 1 large red onion

  • 3 celery ribs diced into ¼ inch pieces

  • 2 carrots diced into ¼ inch piece

  • 3 garlic cloves chopped

  • 1 tablespoon of oregano (Mexican if you can find it (See Note)

  • 1 cup of ChileBoss™ New Mexican Red or ChileBoss™ Yucatan Amarillo

  • ½ cup of fresh cranberries (only if using the New Mexico Red)

  • ½ cup diced yellow bell pepper (if using the Yucatan Amarillo)

  • Use red wine for New Mexico Red and white wine for Yucatan Amarillo

  • Enough chicken stock and wine to cover the shanks

  • For 8 shanks you will want about 6-8 cups of stock and 2 cups of dry wine

  • Adjust the amount of liquid proportional to the number of shanks and remember you want to cover the lamb.

  • For garnish

  • Fresh chopped cilantro

  • Lime wedges

  • Fresh avocado slices


  1. This prep stage should take about 30 -45 minutes:

  2. First, brown each shank in the olive oil. Make sure that you season the shanks first with salt and pepper.

  3. Depending on the size of your stovetop and ovenproof pot, you can do 1-2 or more at a time. Brown the shanks on all sides. Don’t burn them, but a little crisp is good. Add more oil if needed. Set them aside until the shanks are finished.

  4. Add all of the garlic, and half of the onion, carrot, and celery and stir them over a medium hot flame for about 5-7 minutes until they are soft and a little golden. Reserve the cranberries for the garnish.

  5. Place the shanks back into the pot and add the liquid. Bring the sauce back to a boil.

  6. Place a lid on the pot and place it in a preheated oven set at 375 degrees for about 2–2 ½ hours. The meat should be very tender.

  7. While the lamb is cooking, cook the chorizo sausage whole until almost done and set aside.

  8. Using a piece of paper towel, clean out the sauté pan and add about a ¼ cup of olive oil.

  9. Add the potatoes and fry until golden.

  10. About 1 hour before you are finished cooking the lamb, add the potatoes and chorizo to the pot. Cover and continue cooking.

  11. When the lamb is done, place all the solids on a platter.

  12. Chop the cranberries very fine.

  13. If the remaining broth has too much liquid, cook it down to thicken it or add a little roux if necessary.

  14. Just before serving add the cranberries just enough to heat them up.

  15. Pour the gravy over everything and serve.

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