Home of the finest Tasmanian free-range meat and poultry since 1982

Slow-simmered lamb shanks with chorizo

Serves 4



  1. Brush lamb shanks with a little of the olive oil
  2. Brown shanks on all sides in a large pre-heated pan over a medium high heat. Set shanks aside.
  3. Add remaining oil to pan. Add onion and chorizo. Cook, stirring occasionally, for about 5 minutes, until onion is soft. Add tomato pasta sauce, stock and oregano.
  4. Bring to boil, then reduce heat to simmering point. Add lamb shanks, cover with tight-fitting lid and simmer for 50 minutes.
  5. Remove lid and continue to simmer uncovered for further 40 minutes, stirring occasionally.
  6. Stir through white beans and parsley and warm through.

To serve:

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We have never had finer ingredients – your products are simply the best.

~ Leo Schofield, Writer and Food Critic
Dec 2010 (see full text »)

Customer feedback:

On December 4th, I organised a Christmas musical soirée for thirty guests at Dysart House. John Wilson, whose catering business John & Peter is generally regarded as the finest in Australia, flew down to create the buffet.

Both he and I agree that we have never had finer ingredients, including eight fresh chickens and the best-ever ham from West Hobart Gourmet Meats. Your products are simply the best.

~ Leo Schofield

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