Win a potjiekos competition with lamb shanks and a chef in the making.......

Main Dish
6 servings
20 min
25 min
Very Easy


Number of serving: 6
6 whole Lamb shanks

6 rosemary sprigs plus some for the pot

2 tins chopped tomatoes

1 liter chicken or vegetable stock

2-3 medium onions

1 cup good quality red wine

olive oil

4 cloves of roasted garlic

250 gr sun dried tomatoes

1 green pepper

½ cup roasted Bell pepper flakes

a little olive oil

Dry rub

2 tbsp dry coriander

2 tbsp brown sugar

2 tbsp salt

1 tbsp black pepper

½ tsp cloves


  • Place all the ingredient sin a food processor and pulse until it becomes a smooth paste. Place all the dry spices in a grinder and grind to a coarse rub.
  • With a very small knife, make an incision next to the bone of each lamb shank. Push a piece of lemon peel and a sprig of rosemary in each one. Now drizzle some olive oil on each lamb shank and rub the dry rub into the meat.
  • Heat your cast iron pot on the fire until it is really hot, add some olive oil and brown the lamb shanks on all sides. Remove from the pot and add some more olive oil. Saute the onions until slightly brown.
  • Place the lamb shanks back in the pot with the red wine, stock, a few sprigs of rosemary a few more lemon peels, the juice of them lemons and some salt and pepper. Also add the tomato paste that you have made. Place the lid back on the pot and allow to cook for 3 hours.
  • Check every now and then to see if your pot needs a little water, add some if it is the case. If it needs a little more heat, add a few more coals to the Your end result must be fall-of-the-fork tender meat with a rich thick tomato stew.
  • Serve on fire.polenta, rice, mash or with chunks of ciabatta.


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