(Serves 4)


4          lamb shanks

            Salt and pepper for seasoning

15 ml   barbeque seasoning

30 ml   olive oil

4          garlic cloves

1          large onion, chopped

1          carrot, diced

2          celery sticks, chopped

30 ml   flour

60 ml   tomato paste

375 ml DE KRANS RUBY PORT (or any port of your choice)

375 ml chicken or lamb stock

2          rosemary sprigs

4          bay leaves

            Fresh thyme sprigs


  • Season the lamb shanks well and heat half of the olive oil in a large saucepan.Brown the meat well on all sides and remove from the saucepan.
  • Add the rest of the olive oil to the saucepan and then add thegarlic, onion, carrot and the celery.  Cook for a few minutes until it starts to soften – stir regularly
  • Add the flour to the onions and stir to mix, then add the PORT and the stock.Mix well to prevent lumps from forming.  Add the tomato paste and the herbs.
  • Return the meat to the saucepan, turn the heat to low and place the lid on the saucepan.Simmer for about 2 hours 30 minutes until the meat if soft and almost falling off the bone.  Check regularly to see if you need to add extra liquid.  Check the seasoning
  • SERVE with rice OR couscous OR polenta OR potato mash accompanied with port roasted baby onions and pan-fried long stem broccoli
  • GARNISH with fresh rosemary and thyme


Place 1 kg peeled baby onions in a roasting dish, season with salt and pepper and 10 ml sugar.  Drizzle over 30 ml olive oil and 80 ml DE KRANS RUBY PORT (or any port of your choice)

Roast in the oven on 180°C for about 30 minutes until the onions are golden brown and cooked




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