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Pata de Cordero

Pata de Cordero

This recipe comes from Paco Y Lola.


  • 1kg lamb shanks
  • 500g diced tomatoes
  • 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. Saute diced onions and garlic and add the seasoned lamb shanks. Pour in the black beer and 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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