Last updated on Feb 5th, 2021 at 09:38 am

The nights are getting colder, so spoil your family by making this yummy lamb shanks recipe. Even the kids will love it.


  • 4 tablespoons plain flour
  • 2 tsp salt
  • 2 tsp ground pepper
  • 2 tsp Aromat
  • 2 tsp steak and chop spice
  • 2 tsp ground cumin
  • 2 lamb shanks, French trimmed
  • 2 tbsp olive oil
  • 4 onions, roughly chopped
  • 4 garlic cloves, crushed
  • 1 small red chilli, chopped
  • 4 cups beef stock
  • 1 cup red wine
  • 2 tbsp red wine vinegar
  • 1 tbsp Worcester sauce
  • 1 star anise
  • 1 cinnamon stick
  • 2 green cardamom pods
  • 2 carrots, finely chopped
  • 6 tomatoes, diced
  • 4 stalks celery, chopped

Tomato chutney

  • 2 tsp fresh ginger, grated
  • 2 tsp chilli powder
  • 1 tsp crushed garlic
  • 2 tbsp tomato paste
  • 2 cups chopped tomatoes
  • 1 tbsp brown sugar or honey
  • 2 tsp cornflour
  • Salt to taste
  • 2 tbsp chopped fresh coriander

 Creamy mash

  • 400g potatoes
  • 40g unsalted butter
  • ½ cup cream
  • 1 tsp wasabi paste
  • Pinch of nutmeg
  • Salt and pepper, to taste


  1. Preheat the oven to 180°C.
  2. Combine the flour and spices. Roll the shanks in the seasoned flour.
  3. Heat the oil in an ovenproof casserole dish over medium heat. Add the shanks and brown on all sides, then transfer to a plate and set aside.
  4. Add the onions, garlic and chilli to the pan and cook for a few minutes until the onions start to soften. Add the stock, wine, vinegar, sauce, the other spices, the rest of the vegetables and the lamb. Add salt and pepper to taste.
  5. Bring to the boil, then cover and place in the oven for two hours. Remove from oven and strain the sauce into a saucepan to make the tomato chutney. Transfer the shanks to a plate.
  6. Bring the sauce back to the boil and add the ginger, chilli, garlic, tomato paste and chopped tomatoes. Add sugar or honey. Combine the cornflour with a little cold water. Add this to the sauce mix and cook until thickened. Season to taste. Add the freshly chopped coriander, then pour over the shanks or serve separately.
  7. Meanwhile, place the potatoes in a saucepan of cold salted water. Bring to the boil and cook for 15 minutes or until cooked through. Drain and mash well with a potato masher.
  8. Place the butter and cream in a saucepan over low heat. When butter has melted, add the potatoes, wasabi paste and nutmeg. Beat with a wooden spoon until smooth and creamy. Season with salt and pepper.
  9. Serve the lamb shanks with the wasabi mash, tomato chutney and seasonal veg or a side salad of choice.

*Recipe by Sarel Jacobus Koortzen from Kgalagadi Lodge restaurant in the Kalahari.

Please rate this recipe

1 Star2 Stars3 Stars4 Stars5 Stars

(No Ratings Yet)