Lamb Shank

Lamb Shank

Lamb Shank

Lamb Shank

R72.00Incl. VAT

In stock
0 out of 5

R72.00Incl. VAT

Portion – 500g

SKU: 243Category:


The hind quarter knuckle off the leg. Portion – 500g.

Please note we endeavour to complete all deliveries within two working days. Below is a list of the main areas and the days we deliver to those areas.

Contact our friendly staff to confirm your delivery dates and times.

Cape Town CBD and Atlantic Seaboard – Monday to Saturday.

Southern Suburbs up to Steenberg – Monday to Saturday.

Northern Suburbs – Monday to Saturday.

Stellenbosch, Somerset West, Paarl Franschhoek & Overberg – Tuesday.

Table View, Sunset Beach & Blaauwberg – Monday to Saturday.

False Bay Area including Muizenberg, Simon's Town, Hout Bay & Kommetjie – Wednesday.

Mitchells Plain – Area not on a set route, delivery day subject to number of accumulated orders in the area.

Additional information

Weight1 kg

Braised lamb shanks


  • 2tablespoonsextra-virgin olive oildivided
  • 4 – 6lamb shankstrimmed of excess fat
  • 1large white oniondiced
  • 6clovesgarlicminced
  • 2large carrotssliced 1/2-inch thick
  • 1pinchcoarse salt and freshly ground pepper
  • 1/4cupflour
  • 2cupsbeef stock
  • 1 1/2cupsred wine like MerlotPinot Noir, or a Chianti — optional. Substitute with extra stock).
  • 14oz(400 g) passata (tomato puree or American tomato sauce)
  • 2tablespoonstomato paste
  • 2beef bouillon cubescrushed
  • 1teaspoonfresh rosemaryfinely chopped
  • 2tablespoonsfresh parsleyfinely chopped (divided)
  • 2bay leaves
  • Salt and pepperto season


Instructions – Oven Method

  • Preheat oven to 350°F (175°C).
  • Wash and pat dry lamb shanks with paper towel.
  • Heat 1 tablespoon of oil in a heavy based pot over medium-high heat. Sear two shanks in the hot oil until browned on all sides. Repeat with remaini
  • ng shanks and oil.

    Transfer to a plate, tent with foil to keep warm, set aside.

  • To the pan juices, sauté the carrots and diced onions until softened, (about 3 minutes), then add garlic and cook for 1 minute.
  • Return the shanks back into the pot; season with 1 teaspoon coarse salt and 1/2 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown the flour.
  • Add stock, wine, puree, tomato paste, bouillon and herbs. Bring to a simmer on the stove.
  • Cover, transfer to lower part of the oven and cook for 2 1/2 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).
  • Gently transfer the shanks onto a plate; tent to keep warm.
  • Discard the bay leaves from the sauce and place pot onto stove. Simmer sauce over medium heat until thickened to your desired consistency.

    OPTIONAL: skim off any additional fat which rises to the surface.
  • You should be left with about 3 cups of sauce thick enough to lightly coat the back of a spoon. If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency. (See notes about thickening.
  • Taste for seasoning and adjust salt and pepper, if desired. Add the shanks back into the pot of sauce.
  • Garnish with parsley and serve with mashed potatoes, rice or pasta.


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