Spanish Saffron Lamb Shank Stew with Chorizo and Peas
Equipment
- Dutch Oven
- Knife
- Cutting Board
Ingredients
- 4 bone-in lamb shanks (about 3 pounds total)
- 8 ounces Spanish chorizo, sliced
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/4 teaspoon saffron threads
- 1 can (14.5 ounces) crushed tomatoes
- 3 cups beef broth
- 1 cup frozen peas
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a Dutch oven over medium-high heat. Season the lamb shanks with salt and pepper, then brown them on all sides. Remove the shanks and set them aside.
- Add the chorizo slices to the same pot and cook until they release some fat. Stir in the onion and garlic and cook until the onion softens.
- Sprinkle in the smoked paprika and saffron threads. Pour in the crushed tomatoes and beef broth, then return the lamb shanks to the pot.
- Bring the mixture to a gentle simmer. Cover the pot, reduce the heat to low, and cook for about 2.5 hours until the meat is very tender and pulls easily from the bone.
- Stir in the frozen peas and cook uncovered for 5 more minutes. Taste and adjust salt and pepper if needed before serving.
Notes
Soak the saffron threads in a small splash of warm broth for a few minutes before adding them to deepen the color and aroma. Stir the peas in only at the end so they keep their bright color and slight bite. Leftovers reheat well the next day and taste even better once the flavors have settled.
Course: Main Course
Cuisine: Spanish
Equipment: Dutch Oven, Knife, Cutting Board
Cuisine: Spanish
Equipment: Dutch Oven, Knife, Cutting Board