Sticky lamb shanks

Recipe’s and styling Elmarie Berry and photography Le-Andra Schwagele

This is one of my go to recipes. When I tasted Lanzerac’s Le General I knew these shanks will be the perfect match for that great wine. I am so happy to share this recipe with you. I hope this recipe will end up in your repertoire. Use the best wine you can afford it really makes a huge difference in taste.


4 Lamb Shanks
Rosemary twigs
4 teaspoons Garlic, ginger and dhania paste
60 ml Sundried tomatoes finely chopped
20 ml Anchovies (optional)
1 cup Red wine
1/3 cup Olive oil
Salt and pepper


Place the Shanks on top of the rosemary twigs.
Make incisions into the meat and rub the meat with the garlic, ginger and dhania paste and sprinkle with some fresh rosemary.
Place the sundried tomatoes and anchovies on top of the meat.
Add the red wine and drizzle with olive oil.
Season well.
Cover the dish with foil or a lid.
Bake at 200C for 20 minutes, lower the heat to 180C and bake for a further 80 minutes.
Take the lid or foil of and bake at 150C for ½ hour.
Serve with fresh Coriander on rice or mash.


You will impress your guests with this dish. One dish to clean and no frying or stirring.

Bon Appetite!!

2017-09-01T10:54:18+02:00 0 Comments

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