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Pata de Cordero


Pata de Cordero

This recipe for melt-in-your-mouth lamb shanks comes from our favourite Mexican restaurant Paco Y Lola. But if you don’t have the time or inclination to make them, then stop by the restaurant and order them with a glass of wine!

1kg lamb shank
500g diced tomato
200ml chipotle sauce
3 brown onions
2 garlic cloves
120g brown sugar
2 bottles of black beer
3 tsp sea salt
2 tsp black pepper
2 Spanish onions
4 tomatoes
½ bunch of coriander
2 limes
Salt and pepper
15ml canola oil


Pata de Cordero
Preheat the oven to 170°C. Sautee diced onions and garlic and add the seasoned lamb shank. Pour in the black beer, brown sugar and cook until the alcohol is reduced. Once reduced, cover the lamb with diced tomatoes and chipotle sauce. Transfer to oven tray, cover with aluminium foil and bake for 4 hours.

Pico de Gallo
Cut the onions and tomatoes into small cubes and chop the coriander. Squeeze in the juice of 2 limes, mix everything in a bowl, add oil, season and enjoy.

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