Cook with us...Braised Lamb Shanks

Cook with us...Braised Lamb Shanks

Braised Lamb Shanks are the kind of meal that turns and ordinary evening into something special. These slow-cooked beauties are made for chilly days, long Sunday lunches, or nights when you want to impress without fuss. South Africans love a dish like this because it's honest, hearty, and built on patience - browning the meat, layering aromatics, adding herbs, stock, wine, and letting time do the rest. By the end, the lamb is so tender it slides of the bone, and the gravy becomes rich, glossy, and packed with flavour. It's comfort food at it's finest - rusting, generous, and deeply satisfying.

Ingredients

(Serves 4)

For the Lamb

  • 4 Lamb shanks
  • Salt and black pepper
  • 2 tbsp olive oil

For the Braise

  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery sticks, chopped (optional but recommended)
  • 4 garlic cloves, crushed
  • 2 tbsp tomato paste
  • 1 cup red wine (or extra stock)
  • 2 cups beef or lamb stock
  • 1 can chopped tomatoes (optional for richness)
  • 2 bay leaves
  • 2 sprigs rosemary
  • 3-4 sprigs of thyme
  • 1 tbsp Worcestershire sauce
  • 1 tsp brown sugar
  • Optional: 1 tbsp chutney (South African twist)

Method

Season the Shanks

  • Pat the lamb shanks dry
  • Season generously with salt and pepper

Brown the meat

  • Heat oil in a cast-iron pot or Dutch oven.
  • Brown each lamb hank until deeply golden
  • Remove the meat and set aside

This step unlocks deep flavour - don't rush it

Build the flavour base

  • Add onions, carrots, and celery to the pot
  • Cook until softened and lightly caramelised
  • Add garlic and fry for 1 minute
  • Stir in tomato paste and cook until darkened

Deglaze

  • Pour in the red wine (or extra stock)
  • Scrape up all the browned bits from the bottom of the pot
  • Let the wine reduce slightly while stirring for about 2-3 minutes

Add stock and herbs

  • Add stock, chopped tomatoes (if using), Worcestershire sauce, sugar and chutney.
  • Stir well
  • Return the lamb shanks to the pot
  • Add bay leaves, rosemary and thyme

Liquid should come about 3/4 of the way up the shanks

Slow Cook

Cover and cook in one of the following ways.

Oven (bext texture)

  • 160" C for 2.5-3 hours, turning halfway

Stovetop

  • Low heat, gently simmer for 2.5-3 hours

Slow Cooker

  • Low for 8 hours, or high for 5-6 houts.

Shanks are one when the meat falls off the bone with a light touch

Serving Notes

Serve with:

  • Creamy mashed potatoes
  • Parmesan polenta
  • Rice
  • Soft pap
  • Rustic mashed sweet potatoes
  • Roasted veggies

Garnish with fresh parsley or rosemary.

Cook's Tips

  • Browning = flavour
  • Longer cooking = softer meat
  • Wine deepens the flavour, but stock alone works beautifully
  • Add a spoon of chutney for a uniquely SA richness
  • Make ahead of time - it tastes even better the next day once the flavour has had a chance to settle in
  • Roasted veggies